We made the HARDEST Food Wars Recipe - RAINBOW TERRINE! | Feast of Fiction
20,387The Rainbow Terrine from Food Wars (Shokugeki No Soma) might be the single most complicated recipe they've ever featured on the show. Even though it's not as fantastic as some of Soma's later recipes (and no clothes get blown off as a result), this terrine will take up plenty of time and require a lot of patience.
INGREDIENTS:
Spices:
Allspice
Salt
Pepper
Combining Sauce:
12 eggs
1 pint heavy cream
Carrot Layer:
3 carrots, minced
1 tbsp butter
1/2 cup ground chicken
Spinach Layer:
2 cups spinach
Canned tuna
1 tbsp butter
Zucchini Layer:
1 Zucchini
1/2 cup ground beef
1 tbsp butter
Pumpkin Layer (Eggplant in our case):
1 Eggplant (can be directly substituted with pumpkin)\
1 tbsp butter
Mushroom Layer:
1/2 cup ground chicken
2/3 cup shiitake mushrooms
Tomato Layer:
12 cherry tomatoes
1/2 can tomato paste
Potato Layer:
2 potatoes, boiled and mashed
1 tbsp butter
Herb Sauce:
2 tbsp. perilla
1/4 cup walnuts
2 tbsp pine nuts
1 tbsp parsley
2 tsp basil
2 tsp chopped fresh dill
2 tbsp olive oil
Salt and pepper
Ponzu sauce:
3 grams unflavored gelatin powder
2 tablespoons warm water
1 tbsp sudachi juice or 1 tbsp lime juice
2 tbsp soy sauce
1 tbsp mirin
2 tbsp chicken broth
INSTRUCTIONS
Before beginning recipe, create a large batch of "combining sauce". The ratio for the sauce is 1 tbsp to 1 egg. Beat thoroughly in a bowl and set aside.
Prepare all of your ingredients prior to cooking. Cook ground chicken and mince / food process / blend. Do the same for carrots, zucchini, eggplant/pumpkin, shiitake mushrooms. Prepare other ingredients. Boil a pot of water and blanch spinach for 30-40 seconds before removing and rinsing in cold water. Boil potatoes until soft and mash. Cut tomatoes in half and place on a pan, seasoning with salt and pepper, baking at 225 degrees F for 2 and 1/2 hours.
Cook each layer one at a time on a stove top on medium high heat. If you have more than one pan to cook with, you can do multiple at a time, depending on skill level. Start each layer with a tablespoon of butter to prepare the pot.
For the carrot layer, cook minced carrots on medium-high heat until softened. Add in ground chicken, mix together. Add 1/7th of your combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the spinach layer, take your blanched spinach and finely mince. Combine immediately with tuna on a stove at medium high heat until ingredients have melted together. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the zucchini layer, food process or mince your zucchini. Cook your ground beef until browned and add zucchini. Continue mixing together and cooking. Add combining sauce and continue stirring until fully combined. Add a few dashes of all spice. Remove from heat and set aside in a container.
For the pumpkin layer, cut eggplant (or pumpkin) into tiny sections and add to pan with butter. Cook until fully softened. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the mushroom layer, thinly mince your mushrooms in a blender or food processor. Cook chicken on the pan until fully cooked. Remove and continue to mince in a blender or food processor. Add chicken and mushrooms together with butter. Add any amount of all spice you'd like. Stir and mix until combined. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the tomato layer, pour in half a can of tomato paste, add in sundried tomatoes, stir, then add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container. Add an additional egg if the sauce needs extra thickening.
For the potato layer, take peeled soft potatoes and roughly mash. Add to pan with butter and use salt, pepper, and allspice to season. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
Assemble your terrine in a pate container. Take care to layer it evenly with a spoon or spatula, and not pressing too hard from layer to layer, otherwise it will smash and mush into other layers. Once you've placed each layer, bake in an oven at 265 degrees F. Place pate container in a larger baking pan and fill with water so it reaches the halfway mark on the pate.
While that is baking, create the two sauces. For the herb sauce, put perilla, walnuts, pine nuts, parsley, basil, chopped dill, and olive oil in a food processor and blend until more liquid.
For the ponzu sauce, combine gelatin powder, warm water, sudachi juice, soy sauce, mirin, and chicken broth. Mix thoroughly and place aside to chill.
When the terrine finishes baking, remove and let cool. Place in refrigerator to chill. Once chilled, remove the terrine and cut off a slice from either end. Plate with your two sauces in a circular swirl around as well as some garnish.