Mediterranean Vegetable Terrine
4 people
300 minutes
15 minutes
Ingredients
- 1 tsp Agar Agar
- 1 - Green Pepper cut into quarters
- 1 - Red Pepper cut into quarters
- 2 - SuperValu Aubergine
- 1 bunch SuperValu Fresh Basil
- 10 clove SuperValu Garlic peeled and crushed
- 4 tbsp SuperValu Olive Oil
- 0 - SuperValu Whole Black Peppercorns
- 200 ml Vegetable Stock
- 1 - Yellow Pepper cut into quarters
Method
- Preheat the oven to 200˚C/400F/.
- Place the peppers, the garlic and few stalks of basil on a baking tray, and drizzle with some olive oil.
- Cover loosely with tin foil and bake for 30 minutes until softened. When softened remove the skin from the peppers.
- In a small saucepan, whisk the agar agar in the cold vegetable stock and bring to the boil constantly stirring.
- Remove from the heat and let cool slightly while preparing the rest of the terrine.
- Slice the aubergines into thin slices lengthwise.
- Heat a sauté pan over high heat, drizzle some olive oil and add the aubergine slices. Season well and cook until coloured for about 3 -4 minutes.
- Remove from the pan and pat to remove any excess oil on some kitchen paper.
- Line a terrine with cling film and allow it to hang over the edges.
- Place the aubergine slices in the base.
- Pour in a little of the cooled stock and sprinkle with basil leaves, then add alternate layers of peppers and aubergine adding stock as you go.
- Press to remove excess stock.
- Cover with cling film and allow to set for 3 -4 hours minimum in the refrigerator.
- Serve with some green salad, crusty bread and relish.
