Monday, 9 May 2011

Spinach , Leak and Mushroom & Tomato Terrine


Spinach , Leak and Mushroom & Tomato Terrine

This beautiful looking vegetarian terrine maintains the integrity of the flavors to perfection . Serve very chilled .

Spinach Layer

500 Grams Baby Spinach stems removed .
2 Eggs lightly beaten .
1/5th Teaspoon Nutmeg powder .
1 Teaspoon salt .
Freshly ground Black Pepper to taste .

In boiling water where a dash of sugar has been added plunge the spinach and drain at once .Don't over boil to retain texture and color . Cool , tightly squeeze out all the water and chop fine . Mix with eggs and seasoning . Set aside .

Leek & Mushroom Layer .


400 Grams leek . Use only the white portion .
1 Packet Fresh White Mushroom ( 200 grams ) .
100 Grams Fresh Cream .
1 1/4 Teaspoon Salt .
A pinch of dried Thyme .
Freshly Ground Black Pepper to taste .
2 Eggs , lightly beaten .

Trim wash and chop the leak semi fine .
Wash and chop the mushrooms a bit bigger than the leeks .

Simmer the leaks in cream over low heat . When the liquid is half dried add the mushrooms and the seasoning . Cook till you end up with a dry mixture . Cool , then add the eggs . Set aside .

Tomato Layer .

800 Grams red Tomatoes .
1 Tablespoon minced Garlic .
1 Medium sized Onion finely chopped .
1 Tablespoon butter .
A pinch of dried Thyme .
Freshly Ground Black Pepper to taste .
3 Eggs , lightly beaten .

Blanche the tomatoes in boiling water . After 2 minutes plunge into icy cold water . When cool peel off the skins , puree , set aside .
In butter cook the garlic and onions for about 1 minute , enough to soften , Add tomato puree and all the seasoning . Cook till you have a thick dry mass of tomato pulp . Cool and stir in the beaten eggs .

Line a loaf mold with parchment paper . Bottom and sides .
Spread the spinach layer . Lightly grate about 1/4 teaspoon of preferably Parmesan cheese . Top with the leak and mushroom layer . Repeat the cheese . Top with the tomato layer . Cover with a strip of parchment paper . Tightly seal the mold with silver foil . Cover length wise and then across a couple of times to ensure no steam gets in or escapes . This is vital or else you will end up with something very strange !

Set oven to 180C / 350 F . Place mold in a roasting pan which has water to the half way mark . Cover the pan with a lid or foil . Make sure your mold doesn't rest on the bottom of the pan . Cook 2 hours .

Remove . When cool turn out on a rack , remove all the paper . Chill , then slice .
This is an exquisite dish , worth all the labor of love .

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