VEGETABLE TERRINE
Provided by Food Network
Time 10h15m
Yield 8 servings
Number Of Ingredients 11
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.
TRIPLE-LAYER VEGETABLE TERRINE
My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8-10 servings.
Number Of Ingredients 25
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.
Nutrition Facts : Calories 174 calories, Fat 14g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 246mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
VEGAN TERRINE
Impress guests with this vibrant vegan starter. Plant-based soft cheese, herbs and beetroot combine to make the terrine, topped with a walnut brittle for texture
Provided by Sophie Godwin - Cookery writer
Categories Starter
Time 1h50m
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil and add a splash of the vinegar (this seasons the beetroot) followed by the beetroot. Simmer for 45 mins-1 hr, or until the beetroot can be easily pierced with a knife. Drain, leave to cool, then peel.
- Meanwhile, mix the soft cheese, lemon zest, thyme and oregano together. Add the garlic, then season to taste. Cover and chill until needed. Both the beetroot and filling can be prepared up to a day in advance and chilled until needed.
- Lightly oil a 450g loaf tin and line with two layers of baking parchment, leaving enough excess to allow you to cover the top. Using a mandoline or sharp knife, thinly slice the cooked beetroot into 1.5-2mm slices.
- Arrange a thin layer of overlapping beetroot slices in the bottom of the tin. Spoon over a thin layer of the filling, then repeat until everything has been used, finishing with a layer of beetroot slices. Cover, then weigh down the terrine with a piece of card and a couple of cans. Chill overnight.
- For the walnut brittle, line a baking tray with baking parchment and set aside. Toast the walnuts in a small, dry frying pan over a medium heat until they smell nutty. Tip out onto the tray and spread out in an even layer. Return the pan to the heat and sprinkle in the caster sugar. Cook until caramelised, swirling the pan occasionally but not stirring, until you have a deep amber caramel. Carefully pour this over the walnuts, then sprinkle with a large pinch of chilli flakes and sea salt. Leave to cool. Once cool, break the brittle into shards or pulse in a food processor for a finer texture. The walnut brittle can be made a week in advance and kept in an airtight container at room temperature.
- To serve, unwrap the beetroot terrine and turn out onto a board. Remove the baking parchment and top with the walnut brittle, then slice. Serve with toast and a balsamic-dressed salad, if you like.
Nutrition Facts : Calories 416 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
More about "four layer cheese terrine recipes"
FOUR LAYER CHEESE TERRINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 3 hrs
LAYERED CHEESE TERRINE | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
Servings 18Energy 170 CaloriesCarbohydrate 1 gFat 14 g
FARMHOUSE CHEDDAR AND STILTON TERRINE RECIPE | BON APPéTIT
From bonappetit.com
GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE - A …
From afamilyfeast.com
FOUR CHEESE TERRINE | RICARDO
From ricardocuisine.com
LAYERED CHEESE TERRINE - CHATELAINE
From chatelaine.com
Estimated Reading Time 2 mins
BEST LAYERED CHEESE TERRINE RECIPES | FOOD NETWORK …
From foodnetwork.ca
3.6/5 (8)Category Appetizer,Cheese,Party Favourites,VegetarianServings 18Total Time 1 hr 40 mins
VEGETABLE TERRINE WITH BEETROOT AND GOAT'S CHEESE RECIPE
From olivemagazine.com
GRILLED VEGETABLE AND GOATS CHEESE TERRINE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
TERRINE WITH THREE CHEESES | RECIPES | DELIA ONLINE
From deliaonline.com
GOAT CHEESE TERRINE | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEET TERRINE WITH HERBED GOAT CHEESE - LENA'S KITCHEN
From lenaskitchenblog.com
FOUR-LAYER CHEESE TERRINE - MEALSTEPS.COM
From mealsteps.com
HOUSE & HOME - LAYERED CHEESE TERRINE RECIPE
From houseandhome.com
GARDEN BEETROOT TERRINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FOUR-LAYER CHEESE TERRINE - BIGOVEN.COM
From bigoven.com
ROASTED VEGETABLE TERRINE | FOOD CHANNEL L RECIPES - YOUTUBE
From youtube.com
ASTRAY RECIPES: FOUR-LAYER CHEESE TERRINE
From astray.com
FOUR CHEESE TORTELLINI WITH TOMATOES AND BASIL RECIPE
From myrecipes.com
TERRINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love