Array ( [0] => 1079 [1] => 1100 [2] => 1099 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Vegetable Terrine

Recipe By: Norie Mori

INGREDIENTS

Terrine
4-5Tbsp Spiral Organic Extra Virgin Olive Oil
2 medium-sized zucchini, sliced lengthwise around 7-8mm thick
1 large eggplant, sliced lengthwise around 7-8mm thick
2 red capsicums, destemmed and seeded, cut into 4 pieces lengthwise

Tomato Sauce Jelly
1C water
1½ Tbsp Spiral Kanten (Agar) Flakes
1 sachet Spiral Instant Vegan Dashi
½C Spiral Organic Tomato Passata
salt and pepper to taste

Basil Sauce
1C fresh basil leaves
¼C Spiral Organic Extra Virgin Olive Oil
1 clove garlic, peeled
½-1 tsp lemon juice
salt and pepper to taste

2-3Tbsp Spiral Organic Balsamic Glaze

Gluten-Free/ Vegan/

METHOD

1. Preheat the oven to 220C. Grease an 11 x 21cm loaf pan, and line with cling wrap against the bottom and sides with a bit of excess hanging out from the sides. In a saucepan, pour 1 cup water, sprinkle Kanten flakes and leave it to absorb the water for about 15 minutes.

2. Line 2 baking trays with baking paper and drizzle and spread olive oil. Place zucchinis and eggplants on one tray and red capsicums (with the skin side up) on the other. Drizzle olive oil over eggplants and zucchinis and spread with fingers. Place the capsicum tray on the top rack and the eggplant/zucchini tray on the bottom rack in the oven and bake for about 20-25 minutes until softened and lightly brown and capsicum skin has turned dark brown. Remove from oven, cover the capsicum with tin foil and leave for about 15-10 minutes. Peel off the skin. Set aside to cool.

3. While baking, prepare the tomato sauce jelly, and basil sauce.

For the tomato sauce jelly, heat the soaked Kanten flakes and water in a saucepan and boil for about a minute. Stir in dashi, and gradually stir in passata. Remove from heat. Season with salt and pepper to taste.
For basil sauce, blend all the ingredients in a blender.

4. Pat the baked vegetables dry with a paper towel. Place a layer of roasted capsicum in the loaf pan with no gaps in between each piece. Generously spread 2-3 tablespoons of tomato sauce jelly mixture on top. Top with a layer of eggplant with the same amount of tomato sauce jelly. Repeat with a layer of zucchini on top in the same way. Repeat layering in the same order for the remaining vegetables. Pour the remaining tomato sauce jelly mixture as the top layer.

5. Fold the excess cling wrap from the sides over the terrine and allow it to set it in the fridge for 12 to 24 hours.

6. Remove from the loaf and cling wrap and place on a rectangular plate or chopping board. Slice the terrine to your preferred thickness and serve individually on a plate and drizzle with basil sauce, balsamic glaze and olive oil. Plate with leafy greens for extra garnish. Enjoy!

SPIRAL FOODS