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Vegetable Terrine Veg HD CD 150mins plus chilling Serves 4 Cold Vegetarian Vegetables Hors d'oeuvre Appetizer Starter Gluten Wheat Free
Ingredients: 12 Large green Cabbage leaves Salt and Pepper 100g/4oz Carrots 100g/4oz Courgettes (Zucchini) 200g/7oz tin Sweetcorn with Pimentos 2 Eggs 1 Egg Yolk 150ml/5 fl.oz. Milk 3 tbsp Double Cream Grated Nutmeg Vegetable oil for greasing
Instructions
1. 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.
2. 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.
3. After a further 3 minutes, drain the carrots and courgettes into a colander and refresh under cold running water. Drain well.
4. 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.
5. Place half the carrot and courgettes into the loaf tin, then add half the drained sweet corn and pimento, then half the chopped cabbage. Repeat this layering so there are six layers in all.
6. 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.
7. 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.
8. Cool, then refrigerate for at least 6 hours.
9. 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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