PEPPER AND EGGPLANT TERRINE

JUST BAKED!

THE RESULT, DELICIOUS!

PEPPER AND EGGPLANT TERRINE

This recipe is perfect for summer! Can be eaten cold or warm! You will be surprised by the combination of flavors. This is light and fluffy! An outstanding Chardonnay from Burgundy will be the best accompaniment! Enjoy!

Preparation: 2 hours; baking time: 45 min.

Serving 4 to 6

5 red bell peppers

1 cup of sour cream

4 large eggs

4 tbsp of fresh tomato sauce

3 eggplants

Salt and pepper

Olive oil

Heat the broiler on high.

Put the peppers in a baking sheet and roast them until the skin turns brown on all sides.

Place them in a plastic bag and seal it. Let stand for 15 min. Take the peppers out (caution it’s hot!), peel and seed them.

In a blender, mix the red peppers, the cream, the tomato sauce and the eggs until smooth. Season with salt and pepper.

Wash the eggplants and slice them lengthwise. Grease 2 big frying pans with olive oil and cook the eggplants on both sides until golden.

Place them in a plate covered with paper towel. Repeat the operation until all the eggplants are cooked.

Preheat the oven to 400F. Insert a baking dish filled with water (where you will place the loaf pan, it’s called a bain Marie).

Display the eggplants on a bottom of a stoneware loaf pan. Cover with the red peppers mixture.

Bake in the bain Marie for 45 minutes.

Let cool down. Turn out the terrine and slice it.

Serve with the tomato sauce.

LAMB SHANK WITH RED PEPPER TAPENADE

WILL MELT IN YOUR MOUTH!

LAMB SHANK WITH RED PEPPER TAPENADE

Complement this delicious meat with a Syrah from the Pays d’Oc (Coteaux du Languedoc) to enhance all the flavors of this wonderful recipe!

4 servings

Preparation: 1 ¼ hour; cooking time: 2 hours

Preparation of the meat:

4 lamb shanks

1 big sweet onion

4 stalks of celery

4 carrots

3 garlic cloves

1 cup of red wine

1 tbsp of tomato paste

1 bouquet garni (parsley, thyme and bay leaf)

2 tbsp of olive oil

Salt and pepper

Preheat the oven to 350 F.

Peel the carrots, celery and onion and cut them into little pieces. Peel and minced the garlic cloves.

Season the meat with salt and pepper.

Heat some olive oil in a cast- iron Dutch oven (le Creuset). Brown the meat on all sides (about 10 minutes). Remove the meat from the pot.

Transfer the vegetables in the cocotte and cook over medium-high heat for 8 minutes. Add the tomato paste, red wine, lamb shanks and bouquet garni. Season with salt and pepper. Stir to combine. Cover the cocotte and cook in the oven for 2 hours.

Red pepper tapenade:

2 big red peppers

6 anchovies in olive oil

1 tbsp of balsamic vinegar

1 pinch of cumin

1 pinch of coriander

1 pinch of cinnamon

Salt and pepper

Preheat the oven to 450 F.

Cook the red peppers in the oven in a baking dish for 45 minutes. Let cool down, peel them and remove the seeds. Put the peppers in your blender.

Add the anchovies, vinegar and spices. Blend until smooth. Season with salt and pepper and refrigerate.

Serve the lamb shanks over the vegetable. Add the red pepper tapenade on top of the preparation. You can also serve some couscous as an accompaniment.

Bon Appétit!

French Recipes and Cuisine