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Vegetable Terrine
Vegetable Terrine looks fabulously impressive and positively mouthwatering and so is ideal for a part of a celebratory meal like birthdays, anniversaries or Christmas. It's not difficult to make and tastes as good as it looks. This recipes serves 4 to 6 and is around 205 calories per portion.
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Ingredients
8 large leaves of spinach, washed10 fl oz (300ml) skimmed or semi skimmed milk
1/2 onion
4oz (100g) peas
4oz (100g) diced carrot
4oz (100g) asparagus
1 bay leaf
6 peppercorns
blade of mace
1oz (25g) wholewheat flour
grated nutmeg
2 tbs oil
6oz (175g) Quark (a low fat curd cheese with no salt, use another curd cheese if this is unavailable)
1 large beaten egg
Salt and pepper to taste
Method
1. Preheat the oven to 325 deg F (170 deg C).2. Blanch the spinach leaves by pouring boiling water over them. Leave for one minute then drain. Steam the peas, carrots and asparagus separately - do not mix them up in the same pan - for about 7 minutes or until soft but intact.
3. Put the milk, onion, bay leaf, peppercorns and blade of mace into a pan and bring almost to the boil. Remove from the heat before it reaches a full boil and allow to stand for 10 minutes. Strain and keep the flavoured milk.
4. Now make a sauce by putting the oil in a small pan and heat. Stir in the wholewheat flour to make a roux and then gradually add the flavoured milk a little at a time, stirring continously. Add the nutmeg and season with salt and pepper.
5. Allow to cool for a few minutes then add the Quark or other curd cheese and the egg.
6. Line a loaf tin with the blanched spinach leaves so that the leaves are coming above the sides but keep one back to cover the top.
7. Put a layer of the sauce on the bottom of the loaf tin, then a layer of carrots, another layer of sauce, a layer of peas, another layer of sauce, a layer of asparagus and a final layer of sauce.
8. Fold the edges of protruding spinach leaves over the top and then put the final one on the top so no mixture is visible.
9. Partly fill a large roasting tin (pan) with water and place the loaf tin in it and put the whole lot in the oven and cook for about one hour.
10. Allow the terrine to cool and when it is cold, put in the refrigerator. Turn it out on to a plate to serve. This is a good dish to make the day before you need it. When it's cut, the different layers look very pretty and professional.