January 20, 2008

Tofu Terrine with Candied Red Chillies

I first tasted terrine at a dinner held by Family Court committee in Manukau City, just to accompany my husband who's involved in domestic violence course as a councellor. I just tried each terrine which looked like different at each table. I loved the earthy flavour of smoked eel terrine they served.

I don't often see terrine made with tofu. Most of the terrine recipes I read in cookbooks are made from the mixture of meats and I think probably tofu is not one option of all. However, my curiosity of getting tofu to the front gives me an idea to combine the ingredients which are relatively close and everyday-flavour type to give more experiment for the palate. This is my latest experiment to give Asian flavour in traditional terrine. I don't use alcohol, of course, but I used rice vinegar, instead. I used basil leaves which I think can lift up the hot flavour in the dish, and also basil makes a good friend with garlic. Yes, they both are spicy but I do believe they will compliment the taste of tofu to the front.

The addition of candied red chillies is another accomplishment which I think will give another burst of flavour. The idea of my mother's home-cooking is tofu eaten with sambal kecap (kecap manis: sweet soy sauce), sliced red chillies or bird chillies, and raw or fried shallots) can be adopted to something sweeter and easier than that. So, I come up with the candied red chillies.

The terrine is good to eat as 'is' as an appetizer, or served with toasted triangles (white or sourdough is fine) and perhaps, accompanied by good wine? I'll give it up to you to try and taste it, more experiments will be enrichen the world of culinary experiences, won't it?

This is my entry for Waiter, There's Something in My... Terrine, hosted by Johanna of Passionate Cook.

Tofu and Herbs Terrine with Candied Red Chillies

I use silky tofu which has no crust or thick surface for this terrine.

500g tofu,
4 cloves garlic, minced,
1 tsp curry powder,
100g blue cheese,
200g thickened cream,
1 tsp rice vinegar,
1 tsp raw sugar,
1 tsp gelatin,
a good handful of fresh basil leaves,
salt to taste

Poach tofu in boiling water for 5 minutes, removed and drained. Dry fry the curry powder until fragrant. Process poached tofu, minced garlic, curry powder, thickened cream, vinegar, and basil together in a food processor until smooth. Dissolve the gelatin in 1 Tablespoon hot water and stir into the mixture. Season to taste. Pour the tofu mixture into a mould. Refridge overnight. Serves 6-8.

Candied Red Chillies

A tiny portion is only needed to add flavour to the terrine.

10 red chillies, split, seeds removed, cut into tiny cubes,
3 Tbs white sugar,
3 Tbs lime syrup,
1 Tsp lemon juice,
3 Tbs water

Put sugar, syrup and water in a saucepan. Heat until boiling and bubbling. Add in the chillies, keep cooking until the mixture is thickened. Remove from the pan and serve with terrine.


thepassionatecook said...

you know, vegetarian terrines have become somewhat fashionable in the uk, we get stilton, leek & nut terrine and such concoctions, but again, i have never seen anything with tufo. what a great idea, i especially like those chillies... thanks for your contribution!

Flanboyant Eats said...

I will make sure to share this with my vegetarian friends...looks good.


Susan from Food Blogga said...

I can think of many uses for those candied red chilies. I'll definitely be making those. I also never would have thought to make a tofu terrine. I love tofu, and this makes an elegant dish.

Arfi Binsted said...

Johanna: I am familiar with Stilton. I love the flavour.

Flanboyant eats: thanks!

Susan: I'm glad to hear you like tofu. It's humble yet so nutritious.

Mike of Mike's Table said...

I don't think I've ever had a terrine before, but this looks really interesting, especially the candied chilies. Looks great!

MisYahd said...

Does soya and blue cheese mix well together? I don't really dislike the taste of blue cheese. It's pungent aroma scrambles all my taste buds.

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