Terrine word is originated from France in 18th century; it is literally a ‘large earthenware pot. Traditional French cuisines are served in this way. The meat, vegetable or fish mixture are prepared and kept to cool for hours, normally served in slices.
The vegetable terrine recipe is an attractive addition to a cold buffet and also makes a lovely fresh starter for a dinner party. This vegetarian terrine can also be served for a summer supper with a crisp mixed salad.
Ingredients: Vegetable Terrine Recipe
Cabbage leaves (remove central ribs) 12
Carrot (cut into matchsticks length) 1 (100 grams)
Courgette (cut into matchsticks length) 1 (100 grams)
Sweetcorn and pimiento (drained) 200 grams
Egg yolk 1
Milk 150 ml
Double cream 3 tablespoons
Nutmeg (grated) ¼
Salt to taste
Ground Pepper Fresh
Vegetable oil for brushing
Tomato (chopped) 250grams
Natural yoghurt 3 tablespoons
French Mustard 1 tablespoon
Worcestershire sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Caster sugar 1 pinch
Preparation Method: Vegetable Terrine Recipe
Heat the oven to 170C
Bring a saucepan of salted water to the boil and blanch the cabbage leave for 2 minutes. Drain and dry on a clean 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 and drain again.
Brush a 1kg loaf tin with vegetable oil. Line the loaf tin with 3 or 4 of the largest cabbage leaves and chop the remainder pretty finely
Put half the carrot and courgette mixture into the line loaf tin; add half the sweetcorn and pimiento, then half the chopped cabbage. Repeat the layering to make 6 layers in total.
Whisk the eggs lightly with the extra yolk, milk, cream and nutmeg. Make season with Salt and pepper. Carefully pour the egg mixture into the loaf tin, gently easing the vegetable 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 projecting cabbage leaves over the filling. Cover the tin with the foil.
Set the loaf tin in a roasting tin. Pour in hot water to covered three-quarter up the sides of loaf tin and cook for 1 ½ – 2 hours, until the custard is set and firm to the touch. Remove the loaf tin from the roasting tin and cool. Chill Vegetable Terrine overnight in the refrigerator.
Preparation Method: Tomato 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 combined. Season to taste with salt and pepper. Cover with cling film and chill for at least 2 hours.
To Serve Vegetable Terrine
Allow the Vegetable Terrine to stand at room temperature for about 10 minutes. Run a knife round the sides on the Vegetable Terrine, invert a serving plate on the top and shake gently to unmold. Serve cut in slices with tomato sauce.
Serves 4 persons
Nutrition facts: 195 calories per portion
Cooking Time: Vegetable Terrine Recipe
Preparing the vegetable terrine takes 45-60 minutes, cooking time 1 ½ – 2 hours. Preparing the tomato sauce takes about 5 minutes. Allow for overnight chilling.
Large leaved dark green cabbage such as summer cabbage or Savoy cabbage are better for this vegetable terrine than the hard cabbage with closely packed leaves.
Cook’s Tip – Vegetable Terrine Recipe
Do not peel off the cabbage leaves used for lining – cut through to serve.