This terrine is not only colourful but packed with flavour and makes a fantastic starter to any meal or even as a light lunch.
Prep time: 1 hour | Cook time: 30 mins | Serves 4 to 6 servings | Over night set
Terrine
Ingredients200g parsnip, peeled and diced |
MethodPlace the potatoes and parsnips in separate pans and cook in salted boiling water until soft all the way through. Be careful not to overcook, or the terrine will have no structure. Mix the garlic, mustard, oil, sage and vinegar together to create a dressing. Taste and season with salt and pepper. Place the drained potatoes and parsnips in a bowl with the chestnuts and stir in the dressing to coat evenly. Boil the water, cranberries and add the vegetal setting gel before blending. Line a loaf tin with cling film and spread the cranberry jelly over the bottom of the tin. Pack the potato mixture into the tin. You want to squeeze the mixture together just enough to ensure there are no gaps, but retain the structure of the vegetables. Wrap the clingfilm over the top of the terrine and weigh down. Place in the fridge and leave to set overnight |
Egg free mayonnaise
Ingredients100ml water |
MethodWilt the spinach with the water, nutmeg, mustard and vinegar, be careful not to overcook, blend into a paste. Add the emul and blend. Gradually add the oil slowly until fully incorporated. |
Sesame cracker
Ingredients100g Sosa sesame seeds cantonese |
MethodMix all ingredients to obtain a dough. Roll down between two oven papers with some greasing spray 2mm thick. Leave to air dry for 5 minutes to be able to cut clean lines. Cut crackers 1.5cm x 1.5cm and bake for 20 minutes up 100c. |
To Serve
Place a spoon full of the mayonnaise drag over the plate, place the terrine on top and then place the crackers onto the side of the terrine, serve with some micro greens.
