Vegetable Terrine #3
Do not peel off the cabbage leaves used for lining¯Â¿Â½cut through to serve. Large-leaved, dark green cabbages¯Â¿Â½such as Savoy or summer cabbage¯Â¿Â½are better for this terrine than hard cabbages with closely packed leaves.
- 12 cabbage leaves central midribs removed
- 1 carrot weight about 4 oz, cut into matchstick lengths
- 1 courgette weight about 4 oz, cut into matchstick lengths
- 7 oz can sweetcorn and pimiento drained
- 2 eggs plus 1 egg yolk
- 1/4 pint milk
- 3 tbsp double cream
- 1/4 nutmeg grated
- freshly ground black pepper
- vegetable oil for brushing
- 9 oz tomatoes roughly chopped
- 3 tablespoons natural yoghurt
- 1 teaspoon French mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tomato ketchup
- pinch of caster sugar
- Heat the oven to 170°C (325°F) Gas3.
- Bring a saucepan of salted water to the boil and blanch the cabbage leaves for 2 minutes. Drain and dry on a clean tea-towel.
- Bring a saucepan of salted water to the boil and put the carrot and courgette matchsticks in to simmer for 5 minutes. Drain and refresh under cold water, drain again.
- Brush a 1 kg (2 lb) loaf tin with vegetable oil. Line the loaf tin with 3 or 4 of the largest cabbage leaves and chop the remainder fairly finely.
- Put half the carrot and courgette mixture into the lined loaf tin, add half the sweetcorn and pimiento, then half the chopped cabbage. Repeat the layering to make 6 layers in all.
- Whisk the eggs lightly with the extra yolk, milk, cream and nutmeg. Season with salt and pepper. Carefully pour the egg mixture into the loaf tin, gently easing the vegetables apart in several places with a round-bladed knife, to make sure the egg mixture is evenly distributed through the tin and goes right to the bottom. Fold any protruding cabbage leaves over the
- filling. Cover the tin with foil.
- Set the loaf tin in a roasting tin. Pour in hot water to come three-quarters up the sides of the loaf tin and cook for 1 1/2 - 2 hours, until the custard is set and firm to the touch. Remove the loaf tin from the roasting tin and cool. Chill overnight in the refrigerator.
- To make the sauce: put the tomatoes in a blender for a few seconds until liquidized, then sieve to remove the skins and seeds.
- Mix the tomato puree with the remaining sauce ingredients, stirring to make sure they are well combined. Season to taste with salt and pepper. Cover with cling film and chill for at least 2 hours.
- To serve: allow the terrine to stand at room temperature for about 10 minutes. Run a knife round the sides of the terrine, invert a serving plate on top and shake gently to unmould. Serve cut in slices with the tomato sauce.
Calories: 195 kcal
Carbohydrates: 24 g
Protein: 9 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 102 mg
Sodium: 119 mg
Potassium: 719 mg
Fiber: 5 g
Sugar: 11 g
Vitamin A: 4382 IU
Vitamin C: 44 mg
Calcium: 119 mg
Iron: 1 mg