Mr.SYED ABRAR (BCTCA 5th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
INGREDIENTS:
- 250 gms
- 200 gms Sun dried tomatoes
- 2 nos Red bell peppers roasted
- 2 nos Yellow bell peppers, roasted,
- 60 ml Olive oil
- 8 gms Salt
- 8 gms Ground black pepper
- 300 gms Goat cheese
- 3 sprigs Minced basil leaves
- 20 gms Minced parsley
- 25 ml Extra virgin olive oil
METHOD:
- Preheat the oven to 220°C/425°F.
- Blanch the tomatoes and remove the skin. Chill them for 15 mins. Then slice them into thin slices.
- In a large bowl combine the goat cheese with the basil, parsley and extra virgin olive oil. Season to taste with salt and pepper, and mix well.
- Line 2 large baking sheets with aluminium foil, and lightly grease with olive oil. Lay the zucchini and red and yellow pepper slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, 15 to 18 minutes. Remove from the oven and transfer to a plate to cool.
- In a terrine (12 x 3 x 3-inches), arrange the blanched tomato slices across the bottom and over the sides, overlapping the slices to completely cover the terrine.
- Crumble a layer of the goat cheese mixture on top with the baked vegetable, and repeat layering with the remaining vegetable slices. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminium foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
- Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and toasted croutons.
- SUN-DRIED TOMATO SAUCE: In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed. With the motor running, gradually add the oil through the feed tube and process until well combined.
Pour into a container until ready to serve with the Roasted Vegetable Terrine