Roast vegetable terrine
Photo by Babiche Martens
|6||Pepper, 2 red, 2 green, 2 yellow|
|2||Aubergines, sliced lenghtways|
|2||Courgettes, sliced lengthways|
|1||Fennel bulb, sliced thinly|
|¼ cup||Olive oil|
|150 g||Spinach, wilted|
|1 Tbsp||Olive oil|
|10||Basil leaves, diced|
|1||Red pepper, diced|
|150 ml||Water, plus extra|
|2 Tbsp||Tomato paste|
- Preheat barbecue to a medium heat. Place peppers on the grill for 5-8 minutes, turning occasionally, until skin begins to blister and blacken. Remove and place in a plastic bag to cool. Once cooled, remove skin and seeds and cut in quarters.
- Rub aubergine, courgettes and fennel with olive oil and place on barbecue for 3-4 minutes each side until cooked through.
- In a pot start the mousse. Heat oil and fry onion, garlic and red pepper until softened. Add wine, water, basil and tomato paste and simmer for 5 minutes.
- Sprinkle gelatin over the cup of extra water, leave for a few minutes and then add to wine mixture. Stir until well combined. Pour mixture through a sieve and allow to cool.
- Line a loaf tin with cling film, leaving enough overhang to wrap over the top. Cover cling film with wilted spinach, reserving some for the top. Place a tablespoon of mousse in the bottom, now layer your vegetables and the basil leaves; as you go between each layer spoon over some mousse. Build until all the vegetables are used, finishing with a layer of spinach. Refrigerate overnight.
- When ready to serve, turn terrine on to a board, remove cling film and slice.
- Serve with the sauce and a green salad.