Easy Recipe: Tasty Seasonal Vegetable Terrine with Ingredients of Your Choice
Seasonal Vegetable Terrine with Ingredients of Your Choice.
This Tasty Seasonal Vegetable Terrine with Ingredients of Your Choice using 15 easy ingredients and 10 easy steps. Follow these simple steps to achieve that.
Ingredients of Seasonal Vegetable Terrine with Ingredients of Your Choice
- Prepare 5 of Prawns.
- Prepare 1 of Broccoli.
- It’s 4 of Asparagus.
- Prepare 1 of Carrot.
- You need 6 of Okra.
- It’s 5 of leaves Cabbage.
- It’s 2 of Stock cubes.
- You need 400 ml of Water.
- You need 18 grams of Gelatin leaves.
- It’s 40 ml of ★ Olive oil.
- Prepare 10 ml of ★ White wine vinegar.
- Prepare 1 of ★ Salt.
- Prepare 1 dash of ★ Mustard.
- You need 1 of ☆ Double cream.
- You need 1 of ☆ Mayonnaise.
Seasonal Vegetable Terrine with Ingredients of Your Choice instructions
- Soak the gelatin leaves in water (not listed in the ingredients) to soften..
- Peel the carrot, asparagus, and okra. Blanch the cabbage leaves and broccoli in salted water..
- Peel and devein the prawns. Cook them slowly with the remaining heat in the water to prevent them getting too firm..
- Bring the water listed in the ingredients to the boil and add the stock cubes. Add the Step 1 gelatin leaves and dissolve completely..
- Line the pound cake mould with cling film and cabbage leaves, then pour in a small amount of the gelatin mixture from Step 4..
- Cut the carrot, okra, and prawns into bite sizes. Arrange them alternately on the bottom in the mould. Lay the asparagus, carrot, and okra on top..
- Pour in a small amount of the Step 4 gelatin mixture into the mould. Dip the broccoli in the Step 4 gelatin mixture and arrange them on top of the layer of vegetables..
- Pour in the rest of the Step 4 gelatin mixture. Cover the top with the cabbage leaves and cling film. Chill in the fridge for 4 hours..
- Combine ★ ingredients to make a dressing..
- Slice the terrine and arrange it on a serving plate. Drizzle on the dressing and serve with ☆ mayonnaise on the side..
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