Durvile Publications and UpRoute Imprint/

Terrine de légumes

Recipe, From Elite Menus

Even if you have never attempted a terrine before, give this a go, it’s not that tricky. Make it the day before. You can substitute goat cheese for the cream cheese if your guests are adventurous.

1/2 cup olive oil, plus extra for oiling pans
2 medium zucchini, stem and bottom ends trimmed, cut lengthwise into narrow slices
1 medium butternut squash, cut into small slices
Salt and freshly ground black pepper
10 ounces soft, herbed cream cheese
2 Tbsp. minced fresh basil leaves
2 Tbsp. minced fresh parsley leaves
2 Tbsp. extra-virgin olive oil
2 large red peppers roasted, then skins removed, cut into eight pieces each pepper
16 ounces fresh spinach, washed, stems removed, then steamed, squeezed dry, and coarsely chopped
7 – 8 pieces of asparagus, steamed to fork tender
5 – 6 large chard leaves with tough stem cut out in a “V”

1. Preheat the oven to 450 degrees. Line two baking sheets with aluminum foil and grease with olive oil. 2. Peel and then slice a butternut squash into small pieces. Arrange the slices in a single layer on the baking sheets. Brush the slices with oil and lightly season with salt and pepper.

3. Do the same with a few zucchini. We left the skins on to make a splash of greenery in the layering.

4. Put the squash and zucchini in the preheated oven and bake until golden on the edges, about 12 minutes for the zucchini and 20 minutes for the squash.

5. Steam some spinach, pat until dry and finely chop. You’ll be adding this to the cream cheese in a minute. Steam the asparagus until fork tender and then plunge into cold water to stop the cooking.

6. Roasted red pepper is well worth the trouble for colour and flavour in this recipe. Slice the pepper and brush the slices with oil, placing them in the hot oven for about 30 minutes. Cool slightly and then peel off the blackened skins.

7. Line the terrine mold with plastic wrap. Cut the tough stems from the chard leaves and steam them until tender. Then softly drape the interior of the terrine with the steamed leaves. When draping, overlap them slightly and don’t be concerned if the leaves tear. Arrange them over the bottom and up the sides, overlapping the slices to cover the terrine and overhang the sides.

8. Combine the herbed cream cheese with fresh basil and the chopped spinach and mix well.

9. We layered our terrine like this: zucchini, roasted red pepper, cream cheese, asparagus, butternut squash, a bit more cream cheese mixture, asparagus, butternut squash, zucchini, more cheese, red peppers and a final layer of butternut squash. Once layered, bring the chard leaves up over the terrine.

10. Fold the plastic wrap around the filling. To compress the filling for ease of slicing, wrap a piece of cardboard in aluminum foil and place a brick on top of the terrine before refrigerating overnight.

11. For the Sauce froid à la tomate, you can follow any good recipe for sun dried tomato pesto, all of which involve softened sundried tomatoes or tomatoes in oil, garlic and basil swirled around in a food processor.

12. The next day, after the terrine has set in the fridge, garnish with the sauce and  slice with a very sharp knife.