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Thread Starter 
Hi there.
Does anyone have a good Red Pepper Terrine recipe? I have a lovely Vegetable Terrine recipe and I want to combine the two. By combining the two I actually want to layer the two recipes in the same terrine dish.

Vegetable Terrine

Makes 1.36kg

340gm Chicken Breast Cubed - raw
1 egg white
180ml cream
10gm salt
Ground White Pepper as needed
100gm spinach, sauteed and coasly chopped
1/2 roasted bell pepper, meduim diced
120gm green baby marrow, diced and blannched
220gm carrots, diced and fully cooked
14gm powdered gelatin
14gm minced herbs
pinch nutmeg
1gm ground cardamon, grounded
Salt and pepper as needed

Blend the chicken, egg white, cream salt and pepper in a food processor until smooth. Test the mixture by poaching a small amount adjust seasoning if necessary. Toss the vegetables into bowl with powdered gelatin, herbs, nutmeg, and cardamon. Season with salt and pepper. fold vegetables into the processed meat, working over an ice bath.
Oil a terrine mold and line with plastic wrap, leaving an overhang of at least 10cm on all sides. Pack the mixture into the lined mold, making sure to remove any air pockets. fold the plastic wrap liner over the mixture to completely encase the terrine.
Poach the terrine in a 77C hot water bath in a 149C hot oven until an internal temperature of 74C, 60-70 minutes. Refrigerate the terrine weighed with a press plate, for at least 12 hours.

Can be refrigerated for up to 5 days.