Vegetable Terrine #4 recipe
information
This delicate, creamy mousse is studded with colourful vegetables and served in a pool of tomato sauce. Both terrine and sauce can be prepared 48 hours in advance. You will need a liquidiser and a 2 pint (1.1 litre) loaf tin for this recipe.
Preparation time : 1 - 1 1/2 hours,
Chilling time : Overnight,
Calories per serving: 105
For the Terrine
Spinach covers a terrine of delicately layered vegetables in a light cheese mousse, lying in a fresh tomato sauce.
30 large spinach leaves
5 oz (150 g) fine green Kenyan beans
6 oz (175 g) carrots
6 tinned artichoke hearts
1 envelope powdered gelatine
or 1 level teaspoon agar agar
3 x 7 oz (3 x 200g) packets medium-fat soft cheese
1/2 lemon
Salt and freshly ground white pepper
2 egg whites
Chervil for garnish
5 oz (150 g) fine green Kenyan beans
6 oz (175 g) carrots
6 tinned artichoke hearts
1 envelope powdered gelatine
or 1 level teaspoon agar agar
3 x 7 oz (3 x 200g) packets medium-fat soft cheese
1/2 lemon
Salt and freshly ground white pepper
2 egg whites
Chervil for garnish
For the Tomato Sauce
4 large ripe tomatoes
2 tablespoons tomato puree
2 1/2 fl oz (75 ml) dry white wine
1 tablespoon red or white wine vinegar
1/2 -1 teaspoon caster sugar
Tabasco sauce or cayenne
Salt and freshly ground black pepper
2 tablespoons tomato puree
2 1/2 fl oz (75 ml) dry white wine
1 tablespoon red or white wine vinegar
1/2 -1 teaspoon caster sugar
Tabasco sauce or cayenne
Salt and freshly ground black pepper
method
1. Brush the inside of a 2 pint (1.1 litre) loaf dish or tin lightly with oil and set aside.
2. Wash the spinach leaves thoroughly, removing any large stalks. Blanch the leaves in boiling salted water for 20 seconds.
3. Reserving the water, lift out the spinach with a slotted spoon, rinse quickly under cold running water, then pat dry. Line the bottom and sides of the loaf dish or tin with the leaves, letting them hang over the sides.
4. Top and tail the beans and cook them in the spinach water for 5 minutes. Lift out, rinse and pat dry. Peel the carrots and cut into thin sticks. Cook for 5 minutes in the same water, lift out, rinse and dry. Reserve 3fl oz (90 ml) of the cooking water.
5. Rinse the artichokes, pat dry, and cut into thin rings.
6. Sprinkle the gelatine over the water in a heatproof bowl and leave to soak until spongy. Stand the bowl in a saucepan with enough hot water to come halfway up the sides. Heat gently until the gelatine dissolves. Remove from the water and allow to cool.
7. Finely grate the lemon rind and squeeze the juice. Put the cheese in a bowl with the lemon rind, juice, salt and white pepper. Gradually beat in the dissolved gelatine or agar agar. In a separate bowl, whisk the egg whites until stiff, fold them gently into the cheese mixture and season with salt and pepper.
8. Spoon a quarter of the cheese mixture into the loaf tin, level the surface, and arrange the beans lengthways on top to form a single layer. Press down gently. Cover with a second quarter of the cheese and a layer of the carrots.
9. Repeat with another quarter of the cheese and a layer of artichokes placed cut side down. Top with remaining cheese and cover with the overlaying spinach leaves. Cover and chill in the refrigerator overnight.
10. Make the sauce by roughly chopping the tomatoes, placing them in a liquidiser with the remaining sauce ingredients and reserved vegetable cooking water. Liquidise until very smooth, then work through a sieve into a bowl. Season to taste.
11. To serve, run a palette knife between the spinach leaves and the tin. Invert the terrine onto a serving plate or board and cut into 12 slices using a sharp knife and a sawing action. Garnish with the chervil and serve with the sauce ladled around the terrine.
2. Wash the spinach leaves thoroughly, removing any large stalks. Blanch the leaves in boiling salted water for 20 seconds.
3. Reserving the water, lift out the spinach with a slotted spoon, rinse quickly under cold running water, then pat dry. Line the bottom and sides of the loaf dish or tin with the leaves, letting them hang over the sides.
4. Top and tail the beans and cook them in the spinach water for 5 minutes. Lift out, rinse and pat dry. Peel the carrots and cut into thin sticks. Cook for 5 minutes in the same water, lift out, rinse and dry. Reserve 3fl oz (90 ml) of the cooking water.
5. Rinse the artichokes, pat dry, and cut into thin rings.
6. Sprinkle the gelatine over the water in a heatproof bowl and leave to soak until spongy. Stand the bowl in a saucepan with enough hot water to come halfway up the sides. Heat gently until the gelatine dissolves. Remove from the water and allow to cool.
7. Finely grate the lemon rind and squeeze the juice. Put the cheese in a bowl with the lemon rind, juice, salt and white pepper. Gradually beat in the dissolved gelatine or agar agar. In a separate bowl, whisk the egg whites until stiff, fold them gently into the cheese mixture and season with salt and pepper.
8. Spoon a quarter of the cheese mixture into the loaf tin, level the surface, and arrange the beans lengthways on top to form a single layer. Press down gently. Cover with a second quarter of the cheese and a layer of the carrots.
9. Repeat with another quarter of the cheese and a layer of artichokes placed cut side down. Top with remaining cheese and cover with the overlaying spinach leaves. Cover and chill in the refrigerator overnight.
10. Make the sauce by roughly chopping the tomatoes, placing them in a liquidiser with the remaining sauce ingredients and reserved vegetable cooking water. Liquidise until very smooth, then work through a sieve into a bowl. Season to taste.
11. To serve, run a palette knife between the spinach leaves and the tin. Invert the terrine onto a serving plate or board and cut into 12 slices using a sharp knife and a sawing action. Garnish with the chervil and serve with the sauce ladled around the terrine.
serving amount
serves 8 - 12
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