Marbré with grilled veggies and Chicken Chunks

Marbré with grilled veggies and Chicken Chunks
1 cake tin (12 servings)

2 boxes Chicken Chunks
2 zucchini
½ kg of carrots
5 red bell peppers
5 yellow bell peppers
2 ml strong vegetable broth
1.5 g agar
2 tsp curry
pepper and salt

Place the bell peppers in a preheated oven at 200 degrees until they’re dark. Put them in a sealed plastic bag and let cool. Peel the bell peppers and remove the seeds. Cut the zucchini and carrots with a vegetable peeler or cheese slicer in long slices as thin as possible. Blanch the carrot shortly. Coat the zucchini and carrot with oil and grill them.

Bake the Chicken Chunks in two tablespoons of oil, add the curry. Let the Chicken Chunks cool. Bring the broth to a boil and stir in the agar (for about three minutes). Let the broth cool until it is lukewarm. Grease a cake tin with oil and cover with plastic wrap. Swirl the vegetables and Chicken Chunks trough the broth. Make layers of different types of vegetables and Chicken Chunks. Start with a layer of red bell peppers.

Put the marbré in the fridge for 24 hours. If you want to cut the marbré, put it in the freezer for an hour  before serving. Remove the marbré an hour before serving out of the freezer.

Gently remove from the cake tin and cut into slices with a sharp knife. Arrange the slices onto plates so they can get up to temperature. Nice to serve with toast!