Broccoli And Chestnut Terrine Recipes

BROCCOLI AND CHESTNUT TERRINE

Steps:

• Preheat the oven to 350°F Line a 2 lb loaf pan with parchment paper.
• Blach or steam the broccoli for 3 to 4 minutes or until tender. Drain well. Reserve 1/4 of the smallest florets and chop the rest finely.
• Mix chestnuts, breadcrumbs, yogurt, and cheese and season to taste.
• Fold in the chopped broccoli, the reserved florets and the egg subsitute or eggs.
• Spoon the broccoli mix into the loaf pan.
• Place in roasting pan and pour boiling water halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven and turn onto plate. Serve by cutting into even slices.
• The water for the terrine should be very warm to hot when you place the terrine in the waterbath. The reason for this was to insure even cooking for the Terrine. Some ovens do not heat evenly but the water will be the tempature the whole way around. This would have been important with the egg step. However with the silken tofu you might be able to omit it. I haven't tried it that way yet. I will shortly. My oven is broken [grin].
• Note, if using Dash and Braggs, do not use Nutmeg. Chestnuts best roasted.

BROCCOLI AND CHESTNUT TERRINE

Steps:

• 1. Preheat the oven to 350 degrees F. Line a 9x5x3-inch loaf pan with nonstick baking parchment. 2. Blanch or steam broccoli for 3-4 minutes until just tender. Drain well. Reserve a quarter of the smallest florets and finely chop the rest. 3. Mix chestnuts, bread crumbs, oat bran, yogurt, and Parmesan. Stir in salt, nutmeg, and pepper. Fold in chopped broccoli, reserved florets, and beaten eggs. 4. Spoon broccoli mixture into the prepared pan. 5. Place the loaf pan in a roasting pan and pour boiling water to halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven. Turn out onto a plate or tray.

BROCCOLI TERRINE

Steps:

• Pre heat oven to 350°F.
• Process broccoli in food processor until mixture is almos smooth. Mix in sour cream, creese, lemon juice, and herbs. Season to taste with salt and pepper. Mix in eggs and egg whites.
• Pour mixture into greased loaf pan. (mine is 8 1/2" x 4 1/2"). Place loaf pan in large roasting pan on middle oven rack, add 2 inches hot water to roasting pan. Bake, covered until set, about 1 hour.
• Remove loaf pan from roasting pan and uncover. Let stand 10 minutes.
• Loosen sides of loaf with sharp knife and invert onto serving plate, smooth edges with knife, if necessary. Cool. Refrigerate until chilled 3 to 4 hours.
• Cut into slices and serve with either Roasted Pepper Sauce or Lemon Garlic Mayonnaise.
• **Roasted Pepper Sauce**.
• Process peppers in food processor. Stir in sour cream. Season to taste and chill.
• **Leomon Garlic Mayonnaise**.
• Stir together lemon zest, lemon juice, garlic, mayonnaise. Season to taste and chill.