Vegetable Terrine Recipe



Vegetable Terrine Recipes

Ingredients :

3

1/3 cup

2

3

2 tbsp

2 tbsp

50g

12

150g

3

1 tbsp

2 tbsp

red capsicums

olive oil

eggplants, cut lengthways into 3mm slices

small zucchini, cut lengthways into 3mm slices

red wine vinegar

virgin olive oil

rocket

fresh basil leaves

firm goat's cheese, sliced

Roma tomatoes, cut lengthways into 3mm slices

red wine vinegar, extra

olive oil, extra

Method :
  1. Cut the capsicums into large pieces, removing the seeds and membrane.
  2. Place, skin-side-up, under a hot grill until the skin blackens.
  3. Cool in a plastic bag, then peel.
  4. Heat half the oil in a frying an, add the eggplant in batches and cook over medium heat for 2-3 minutes each side, or until golden.
  5. Repeat with the zucchini, adding more oil if needed.
  6. Line a 10.5 x 21 cm, (7cm deep) loaf tin with plastic wrap, so that it hangs over the long sides.
  7. Combine the vinegar and virgin olive oil and season with pepper.
  8. Line the base of the tin with one third of the eggplant, then sprinkle with a little of the vinegar mix.
  9. Top with all the zucchini.
  10. Add layers in the following order, sprinkling with a little of the vinegar mix between each layer; half the rocket, half the capsicum, the basil, goat's cheese, tomato, half the remaining eggplant, the remaining rocket, then the remaining capsicum.
  11. Finish with the remaining eggplant.
  12. Cover with the plastic wrap.
  13. Put a piece of cardboard on top and weight it down with small food cans.
  14. Refrigerate overnight.
  15. To make the dressing, whisk together the extra vinegar and oil.
  16. To serve, turn out onto a plate and remove the plastic wrap.
  17. Cut into slices, then drizzle with the dressing.

Makes 6

Protein 7.5g

Fat: 32g

Carbohydrate: 6g

Dietary Fibre: 4g

Cholesterol: 17mg; 1412kJ (337 cal)


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