Terrine Of Green Vegetables Recipe
Ingredients
| 1 bundle chard | ||
| Leeks | 500 Gram | |
| Green peppers | 2 Small | |
| Spinach | 500 Gram | |
| Cucumber | 1 | |
| Pistachio nuts | 50 Gram | |
| Onion | 1 | |
| Butter | 100 Gram | |
| Sauce | 15 Milliliter | |
| Flour and water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Prepare the vegetables: chop the chard and leeks. Halve the peppers, remove the seeds, and cut into strips. Cut the stalks off the spinach and wash the leaves well under running water. Peel the cucumber, remove the seeds and slice thinly. Peel and slice the onion, separating into rings.
2. Bring some salted water to the boil. Plunge the vegetables, one sort at a time, into the boiling water, blanching each for 10 minutes. Drain, keeping the different vegetables separate.
3. Melt 20 g (3/4 oz) butter in a frying pan and gently fry all the vegetables except the cucumber, one after the other, for 5 minutes each. Season and add a few drops of soya sauce to each vegetable a few seconds before removing from the heat.
4. Preheat the oven to 230°C (450°F; gas mark 8).
5. Butter a terrine or a large mould with the remaining butter. Fill with a layer of spinach, a layer of leeks, one of pepper, one of chard and so on, placing in between each layer the sliced cucumber, onion rings and pistachio nuts.
6. Cover the terrine and seal it with a strip of flour and water paste. Bake for 20 to 25 minutes. This may be eaten either hot or cold.
2. Bring some salted water to the boil. Plunge the vegetables, one sort at a time, into the boiling water, blanching each for 10 minutes. Drain, keeping the different vegetables separate.
3. Melt 20 g (3/4 oz) butter in a frying pan and gently fry all the vegetables except the cucumber, one after the other, for 5 minutes each. Season and add a few drops of soya sauce to each vegetable a few seconds before removing from the heat.
4. Preheat the oven to 230°C (450°F; gas mark 8).
5. Butter a terrine or a large mould with the remaining butter. Fill with a layer of spinach, a layer of leeks, one of pepper, one of chard and so on, placing in between each layer the sliced cucumber, onion rings and pistachio nuts.
6. Cover the terrine and seal it with a strip of flour and water paste. Bake for 20 to 25 minutes. This may be eaten either hot or cold.
Chef
