Hazels Vegetable Terrine Recipes

VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens, one minute. Remove the leaves and immediately rinse under ice cold water to set their colour. Gently lay on tea towels, and pat dry with another tea towel. They should not have any water on them for the next step.
• Line a buttered terrine mould with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
• Cook the cauliflower, peas, and carrots, one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their colour. Drain well. Roast the pepper until very soft, peel, seed, and cut into pieces.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with one egg and 1/4 cup/60 ml cream. Pulse to a smooth purée. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purées off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and purée to blend. Season each mixture with salt and pepper to taste.
• If you pour one mixture in on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath at 350°F/180°C until set, a good hour.
• Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

WINTER VEGETABLE TERRINE

Steps:

• Preheat the oven to 450 degrees F.
• Divide the beets between 2 sheets of heavy-duty foil and wrap to enclose. Put the wrapped beets on a baking sheet and roast until very tender, 1 to 1 1/2 hours. Let the beets steam in the foil 15 minutes, then peel and cut into 3/4-inch pieces. Season generously with salt and pepper. Cool.
• Meanwhile, trim the squash, then halve lengthwise, scrape out the seeds and cut crosswise into 1/2-inch slices, leaving the skin intact. Toss the squash with the vegetable oil and 1/2 teaspoon salt on a baking sheet. Roast, flipping once, until tender, about 15 minutes. Cool.
• Put the carrots in a saucepan with the peppercorns, 1 3/4 teaspoons salt and 3 1/2 cups water. Bring to a simmer, cover and cook until the carrots are very tender, about 15 minutes. With a slotted spoon, transfer the carrots to a bowl, reserving the pan and the cooking liquid. Add the wine, leeks, celery and shallot to the saucepan and bring back to a simmer over medium-low heat. Cook, uncovered, until the vegetables are tender, about 30 minutes. Add the parsley and thyme and simmer 10 minutes. Pour the vegetable stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl; discard the solids. If the stock measures more than 2 1/2 cups, return to the saucepan and boil until reduced to 2 1/2 cups. If there is less, add water. Season the stock with salt and pepper.
• Stir the gelatin into 1/4 cup cold water and let stand 1 minute to soften, then add the gelatin to the hot stock, stirring until dissolved. Set aside.
• Very lightly oil a 4 1/2-by-8 1/2-inch terrine or glass loaf pan with vegetable oil, then line the long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/3 cup of the gelatin-stock mixture into the terrine and quick-chill in the freezer until just set, about 10 minutes.
• Arrange the beets in one layer over the gelatin layer then sprinkle with one-third of the chives. Arrange the carrots on top, leaving some space between them for the gelatin to fill and hold the vegetables together. Sprinkle half the remaining chives over the carrots, then top with a layer of squash. Sprinkle the remaining chives over the squash. Stir the remaining gelatin-stock mixture again, reserve 1/2 cup at room temperature, then slowly pour the remainder into the terrine, pushing down the vegetables if necessary to just submerge in the gelatin mixture. Chill, uncovered, until the top is set, 1 1/2 to 2 hours.
• If the reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over the set terrine. Chill until firm, about 2 hours.
• To serve, run a thin knife along the short sides of the terrine, then invert the terrine onto a cutting board, gently pulling on the plastic overhang to help unmold; discard the plastic. With a very sharp knife, carefully cut the terrine into 8 slices. Using a metal spatula to hold the outside of each slice steady, transfer 1 or 2 slices to each plate. Place the mache next to the terrine slices. Drizzle the olive oil over the mache and around the plates and then sprinkle the plates with fleur de sel and freshly ground pepper. Serve.
• Copyright 2010 Television Food Network, G.P. All rights reserved

VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
• Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
• Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
• Heat the oven to 350 degrees F/180 degrees C.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
• If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
• Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

VEGETARIAN TERRINE

Steps:

• Chop the zucchini and onions finely. Heat the oil in a skillet and cook the zucchini and onions on medium heat until very soft, about 15 minutes. Remove from the stove and smash them with a fork.
• Soak the bread in the milk and smash it to a fairly smooth consistency. Add the zucchini to this along with the eggs, nutmeg, salt, and pepper. Mix well.
• Butter a 2 quart glass loaf pan and add half of the mixture, pressing it firmly to the bottom in one even layer. Add the spinach all in one neat layer and sprinkle with a little salt and tarragon if you wish. Finish with the other half of the egg mixture.
• Place the loaf pan in a larger dish, then add water to the larger dish to half-way up the sides of the loaf pan. Bake at 325° F for 1 hour and 15 minutes. Turn off the heat and leave the terrine in the oven for another 15 minutes. Remove from the oven, allow to cool, and refrigerate for several hours or overnight before serving. Cut into slices to serve.

TRIPLE-LAYER VEGETABLE TERRINE

Steps:

• Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

HERBED OXTAIL TERRINE

Steps:

• Make the terrine:
• Pat the oxtails dry, season them with salt and pepper, and in a heavy kettle brown them in batches in the oil over moderately high heat, transferring them as they are browned to a platter or shallow baking pan. To the kettle add the broth, the wine, the tomatoes with the juice, the onions, the carrots, the garlic, the bay leaf, and the oxtails with any juices that have accumulated on the platter, bring the liquid to a boil, and braise the oxtails, covered, in the middle of a preheated 325°F. oven for 4 hours. Transfer the oxtails with a slotted spoon to a bowl, reserving the liquid, let them cool, and remove the meat, discarding the bones and fat. Strain the reserved cooking liquid through a sieve into a large bowl. In another large bowl stir together the meat, the scallion, the parsley, the lemon juice, the pepper, and 2 cups of the cooking liquid until mixture is combined well, reserving the remaining cooking liquid. Rinse a loaf pan, 9 by 5 by 3 inches, with cold water (do not dry it), spoon the oxtail mixture into it, and add some of the reserved cooking liquid if necessary to just cover the oxtail mixture. Chill the terrine, covered, for 4 hours, or until it is set. The terrine may be prepared up to this point 2 days in advance and kept covered and chilled. Let the terrine stand at room temperature for 20 minutes. Run a thin knife around the edge of the terrine to loosen it, dip the pan in hot water for 20 seconds, and invert a chilled platter over it. Invert the terrine with a sharp rap into the platter and with an electric knife or a very sharp knife cut into 1/2-inch-thick slices.
• Make the sauce:
• In a bowl whisk together the sour cream, the mayonnaise, the capers, the mustard, and the horseradish until the sauce is combined well.
• Line each of 8 plates with some of the lettuce, arrange a slice of the terrine on the lettuce, and spoon a dollop of the sauce over a corner of the slice. Garnish each serving with some of the pickled onions and cornichons and serve the remaining sauce separately.

VEGETABLE TERRINE WITH HERB SAUCE

Steps:

• Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
• Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
• Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
• Trim the asparagus at the thicker end so they fit the length of the pan.
• Slice each zucchini in half lengthwise, and then each half into four lengthwise.
• Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
• Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
• Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
• Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
• Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
• To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
• Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.