Black Bean Sausage With Tofu And Fresh Corn Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 small: Shallots,
1/2 tsp: Salt,
3 large: Cloves garlic,
1/2 tsp: Ground white pepper,
1 bunch: Fresh cilantro,
1/2 medium: Green bell pepper,
3/4 cup: Vegetable stock,
1 small: Carrot, peeled
2 ounce: Plain unflavored gelatin,
1/4 cup: Firm tofu,
1 tbsp: Vegetable oil,
1/4 cup: Fresh corn kernels,
2 cup: Cooked black beans,
Directions:
Mince the shallows and garlic. Chop the cilantro. Set aside.
Heat oil in a heavy saute pan over moderate heat. When oil is
hot, add the shallots and garlic. Saute for 2 to 3 minutes or
until tender. Set aside to cool.
Place the beans, salt, and white pepper in a food processor
fitted with a metal blade and process until beans are pureed.
Transfer to a large bowl.
To make garnis, remove seeds and membrane from the bell pepper.
Cut the pepper and carrot into very small (1/8 in.) dice.
Heat oil in a saute pan over moderate heat. When oil is hot,
add pepper and carrots and saute for 2 to 3 minutes or until
tender. Cool _completely_.
Drain and towel dry tofu. Cut the tofu into very small (1/8
in.) dice. Add tofu, corn, and cooled sauteed vegetables to
bean mixture, stirring to combine. Transfer to a bowl.
Pour stock into a double boiler. Sprinkle the surface with
gelatin and allow it to _bloom_ for about 10 minutes. Heat
gelatin to a syrupy consistency over water that is 100 to 110
degees F. Remove and allow gelatin to thicken slightly.
Set the bowl of bean/vegetable misture into a large bowl filled
with ice and stir occasionally as it cools. Add the gelatin.
folding to combine, and continue stirring until thickened and
well chilled.
To assemble sausage, spoon mixture onto a sheet of plastic wrap
in a long line. Roll up (like a cigar), twisting the ends
closed and securing with butchers twine, if desired. Chill 3
or 4 hours or overnight.
To serve, remove plastic and cut on the bias into 1/2-inch-
thick slices.
Source from luhu.jp
Heat oil in a heavy saute pan over moderate heat. When oil is
hot, add the shallots and garlic. Saute for 2 to 3 minutes or
until tender. Set aside to cool.
Place the beans, salt, and white pepper in a food processor
fitted with a metal blade and process until beans are pureed.
Transfer to a large bowl.
To make garnis, remove seeds and membrane from the bell pepper.
Cut the pepper and carrot into very small (1/8 in.) dice.
Heat oil in a saute pan over moderate heat. When oil is hot,
add pepper and carrots and saute for 2 to 3 minutes or until
tender. Cool _completely_.
Drain and towel dry tofu. Cut the tofu into very small (1/8
in.) dice. Add tofu, corn, and cooled sauteed vegetables to
bean mixture, stirring to combine. Transfer to a bowl.
Pour stock into a double boiler. Sprinkle the surface with
gelatin and allow it to _bloom_ for about 10 minutes. Heat
gelatin to a syrupy consistency over water that is 100 to 110
degees F. Remove and allow gelatin to thicken slightly.
Set the bowl of bean/vegetable misture into a large bowl filled
with ice and stir occasionally as it cools. Add the gelatin.
folding to combine, and continue stirring until thickened and
well chilled.
To assemble sausage, spoon mixture onto a sheet of plastic wrap
in a long line. Roll up (like a cigar), twisting the ends
closed and securing with butchers twine, if desired. Chill 3
or 4 hours or overnight.
To serve, remove plastic and cut on the bias into 1/2-inch-
thick slices.
Source from luhu.jp