Minted Vegetable Terrine Recipes

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VEGETABLE TERRINE WITH HERB SAUCE



Vegetable Terrine With Herb Sauce image

A cold treat for a summer lunch. A two day process, so plan ahead. Find asparagus, zucchini and beans that are fairly long, so they cover the layer.

Provided by Outta Here

Categories     Vegetable

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 14

8 large swiss chard leaves
1 1/2 lbs carrots, cut into chunks
12 asparagus spears (find long ones)
2 small zucchini
16 green beans, trimmed
1 cup creme fraiche
salt and pepper, to taste
6 teaspoons gelatin powder
16 cherry tomatoes, halved
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chervil, finely chopped
1 tablespoon fresh basil, finely chopped
1 small lemon, zest of
1 1/4 cups creme fraiche

Steps:

  • Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
  • Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
  • Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
  • Trim the asparagus at the thicker end so they fit the length of the pan.
  • Slice each zucchini in half lengthwise, and then each half into four lengthwise.
  • Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
  • Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
  • Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
  • Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
  • Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
  • To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
  • Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.

Nutrition Facts : Calories 301.6, Fat 25.3, SaturatedFat 15.5, Cholesterol 91.7, Sodium 198.1, Carbohydrate 16.1, Fiber 4.7, Sugar 7, Protein 6

GRILLED VEGETABLE TERRINE



Grilled Vegetable Terrine image

I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time)

Provided by Miraklegirl

Categories     Peppers

Time 52m

Yield 1 terrine

Number Of Ingredients 13

1 large eggplant
1 teaspoon salt
4 red sweet peppers
4 yellow sweet peppers
1 large zucchini
3/4 cup extra virgin olive oil
3 garlic, minced
3 tablespoons fresh basil, chopped
3/4 teaspoon pepper
1/2 cup dry white wine
1 (7 g) package kosher gelatin
2 tablespoons vinegar, cider
1 leaf fresh basil

Steps:

  • Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
  • Rinse each slice briefly and pat dry.
  • Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
  • Let cool enough to handle.
  • Peel, seed and cut lengthwise into quarters.
  • Set aside.
  • Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
  • In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
  • Add eggplant and zucchini; toss to coat.
  • Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
  • In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
  • Let stand for 2 hours.
  • Reserve 1/3 cup (75 mL) of the reserved juices.
  • Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
  • Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
  • In small saucepan, combine reserved juices and wine.
  • Sprinkle gelatin over top; let stand for 1 minute.
  • Heat over medium heat until gelatin is dissolved.
  • Pour into bowl.
  • Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
  • Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
  • Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
  • Uncover and invert onto serving platter, remove pan and plastic wrap.
  • Slice to serve.
  • Garnish with fresh basil leaves.

BOB'S GRILLED VEGETABLE TERRINE



Bob's Grilled Vegetable Terrine image

a very attractive addition to a buffet meal, or just with drinks. you can actually use all bought grilled vegies from the deli, no one would know :) next time I am going to add some of Mirj's oven dried tomatoes,

Provided by mummamills

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

2 red peppers
2 yellow peppers (or any peppers you have)
1 large eggplant
2 large zucchini
6 tablespoons olive oil
1 large red onion, finely sliced
1/2 cup raisins
1 tablespoon red wine vinegar
1 2/3 cups tomato juice
2 tablespoons gelatin
basil leaves (to garnish)
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
ground black pepper

Steps:

  • Grill the pepper under a hot grill and skin.
  • Grill or fry the eggplant and zucchini, with the olive oil and set aside.
  • Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
  • Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
  • Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
  • add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
  • layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
  • Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
  • Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
  • Cover and chill till set.
  • Whisk all the dressing ingredients together.
  • Have a glass of wine.

Nutrition Facts : Calories 278.1, Fat 20.8, SaturatedFat 2.9, Sodium 152.6, Carbohydrate 22.6, Fiber 5, Sugar 12.2, Protein 4.8

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