Vegetable Terrine Veg
HD CD 150mins plus chilling
4 Cold Vegetarian
Vegetables Hors d'oeuvre Appetizer Starter
Gluten Wheat Free
Large green Cabbage leaves
tin Sweetcorn with Pimentos
tbsp Double Cream
oil for greasing
Preheat the oven to 170C, 325F, Gas mark 3 and grease a 1kg/2lb loaf tin. Cut
the carrot and courgettes into 5cm/2 inch lengths,
then cut into 5mm/¼ inch matchsticks. Cut the
cabbage leaves in half and remove the midribs.
Bring a saucepan of lightly salted water to the boil then add the carrots,
courgettes and finally the cabbage. After 2 minutes,
remove the cabbage with tongs or a slotted
spoon, drain well and carefully dry with kitchen paper.
After a further 3 minutes, drain the carrots and courgettes into a colander and
refresh under cold running water. Drain well.
Line the greased loaf tin with some of the larger cabbage leaves, making sure
the base and sides are completely covered, slightly
overlapping the edges as necessary. Chop the
remaining cabbage finely.
Place half the carrot and courgettes into the loaf tin, then add half the
corn and pimento, then half the
chopped cabbage. Repeat this layering so there
are six layers in all.
In a bowl, whisk the eggs, egg yolk, cream, milk, nutmeg, salt and pepper.
Carefully pour over the vegetables in the loaf tin,
easing the vegetables apart so the mixture is
evenly distributed throughout the tin and right to the bottom. Fold over
any protruding cabbage leaves to cover the filling.
Cover with foil and place in a roasting tin containing enough water to come
two thirds up the side of the loaf tin. Bake for 1 ½
to 2 hours until set.
Cool, then refrigerate for at least 6 hours.
To serve - stand the terrine at room temperature for 15 minutes then unmould
onto a serving platter. Cut into slices and serve with
a tomato coulis.
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