Vegetarian terrine recipe on toast with whipped ricotta

Adam Liaw
Adam Liaw's vegetable terrine on Turkish toast with whipped ricotta.
Adam Liaw's vegetable terrine on Turkish toast with whipped ricotta. Photo: William Meppem
Dietary
Vegetarian

Something I think we can all agree on is that nobody wants to be slaving over a hot stove when they're having people over during summer. This colourful terrine proves that there's more to summer entertaining than just cranking up the barbecue. And, all you'll need to do when your guests arrive is toast some bread!

Ingredients

3/4 cup extra virgin olive oil, plus extra for drizzling

juice of 1 lemon 6 sprigs thyme, leaves stripped

salt and freshly ground black pepper, to season

4 roma tomatoes

100g green beans, trimmed

2 yellow zucchini, cut lengthways into ½cm slices

2 green zucchini, cut lengthways into ½cm slices

1 small eggplant, cut lengthways into 1cm slices

2 yellow capsicums 2 red capsicums

1 cup vegetable or chicken stock

1 ½ tsp gelatin powder*

toasted Turkish bread, to serve

For whipped ricotta

1 cup ricotta cheese

juice and rind of ½ a lemon

2 tbsp milk

Method

1. Take a large baking dish and add half the oil, the lemon juice, the thyme and season well with salt and pepper.

2. Peel the tomatoes by cutting a cross in the bottom and plunging them into boiling water for a few seconds. Remove the skin, quarter the tomatoes and remove and discard the seeds, leaving just the tomato flesh.

3. Blanch the green beans for about 1 minute.

4. Transfer the tomatoes and beans to the baking dish in individual piles, and toss to coat in the oil and lemon.

5. Heat your oven to 180°C. Toss the zucchini and eggplant in the remaining oil and place on a baking sheet. Roast for about 30 minutes until tender, then transfer to the baking dish along with the tomatoes and beans, turning to coat in the oil and lemon as well.

6. Blacken the capsicums directly over a gas flame and place in a plastic bag to sweat. Peel the capsicums, discard the seeds and cut the flesh into large sheets. Transfer to the baking dish with all the other vegetables. Season well with salt and pepper.

7. For the chicken (or use vegetable for vegetarian) stock, sprinkle half of the stock with the gelatin and allow to stand for five minutes. Heat the remaining stock in a small saucepan and add the combined stock and gelatin, stirring until all the gelatin has dissolved.

8. Drizzle the stock and gelatine mixture all over the vegetables and toss to coat. Line a terrine mould with cling film and add the vegetables in individual layers. Place a weight on top and refrigerate for at least 3 hours.

9. Remove from the mould and slice with a sharp knife.

10. For the ricotta, combine the ingredients in a food processor and process until smooth.

11. Serve the terrine on toasted Turkish bread drizzled with olive oil, with a big scoop of the whipped ricotta.

*vegetarians can substitue gelatin for agar agar

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