Mediterranean Terrine
Published in Vegetarian
This terrine tastes best if it is made ahead (up to a couple of days) and allowed to chill thoroughly before being sliced. It is a terrific light summer meal, served with a starchy salad. It is also a fabulous starter for a fairly heavy meal – place a slice in the centre of each plate. Pour a small pool of thinned mayonnaise around it. Dot the mayonnaise with tiny blobs of tomato sauce (ketchup) around the plate, and then, working quickly, run a toothpick through the centre of each blob.
Ingredients:
- 15 ml olive oil
- 1 medium onion, chopped
- 1 large clove garlic, crushed
- 1 x 400 g tin Italian tomatoes
- 300 g courgettes, in 3 mm rounds
- 1 large red pepper, grilled, peeled
- 45 ml cream
- 2 tbl freshly grated Parmesan
- 1 tbl tomato purée, preferably sun-dried
- 3 eggs, lightly beaten
- salt & freshly ground black pepper
- bunch of basil
- butter and dry Parmesan to coat the baking tin/terrine
Preparation:
- Line a 500 g non-reactive loaf pan with parchment paper (Glad-bake), grease and dust with finely grated dry Parmesan. Set aside.
- Sauté the onion in the oil for about 5 – 6 minutes, add the garlic and sauté a little longer. Pour in the tomatoes, roughly crushed, with their juice. Season with salt, pepper and a little sugar and simmer, uncovered, until the mixture starts to thicken. Remove from the heat.
- Boil the courgettes until just tender. Drain, refresh with cold water and drain very thoroughly, then dab dry.
- Cut the pepper into strips, and shred the basil coarsely. Stir the eggs, cream, tomato purée and Parmesan into the cooled tomato mixture. Season well.
- Fill the lined tin in layers as follows : some tomato mixture, the courgette rounds – take time here and make sure that they all lie flat so that they look good when you slice through the terrine to serve – more tomato mixture, the shredded basil and the last of the tomato with the pepper strips.
- Tap the tin gently on your work surface to ensure that there are no air bubbles in the terrine. Bake in a bain marie at 160° C for 1¼ – 1½ hours. Cool completely before turning out.
Notes:
- To make this easier use half a 400 g tin of pimentos (if you can get them) in place of the red peppers.
- Just blitz a few drained sun-dried tomatoes to make an alternative to the tomato purée.
Serves 4 – 6.
