Vegetable Terrine With Tomato Sauce
|Finely sliced onions||5 Ounce|
|Aubergines||1 1⁄4 Pound, sliced into rounds (Aubergines)|
|Garlic powder||1⁄2 Teaspoon|
|Mixed herbs||1⁄2 Teaspoon|
|White wine||3 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Green bell pepper||1 Large|
|Red bell peppers||2 Large|
|Courgettes||1 Pound (Courgettes)|
|Sour cream||1⁄4 Cup (4 tbs) (Crme Fraiche)|
|Curry powder||1⁄4 Teaspoon|
|Oil preserved basil||1 1⁄2 Teaspoon|
Put the onions in a casserole and microwave on HIGH for 2 minutes.
Add the eggplant (aubergines), garlic powder, mixed herbs, white wine and half the olive oil.
Cover and microwave on HIGH for 12 minutes.
Rinse and seed the bell peppers and remove the pith.
Set aside one of the red bell peppers.
Cut the second red bell pepper and the green bell pepper into strips and dice finely.
Rinse and trim the zucchini (courgettes), cut in four length wise and then into small dice.
Put the bell peppers into a small casserole, cover and micro wave on HIGH for 5 minutes.
Add the zucchini (courgettes) and 3 (2) tablespoons of water.
Cover and microwave on HIGH for 5 minutes.
Drain the eggplant (aubergines) and onions and puree in a food processor.
Add the sour cream (creme fraiche), eggs, curry powder, salt and pepper.
Puree once more.
Pour the mixture into a bowl.
Drain the bell peppers and the zucchini (courgettes) carefully.
Stir into the eggplant (aubergine) and onion mixture.
Butter the base of a 1 1/2 quart (1.5 litre/23/4 pint) Pyrex cake mold (mould).
Pour the vegetable mixture into it.
Microwave on HIGH for 18 minutes.
When the terrine is cooked, leave to cool at room temperature then chill in the refrigerator for at least 12 hours.
Just before serving, prepare the sauce.
Put the canned tomatoes into a food processor.
Put the reserved red bell pepper on a double layer of kitchen paper and microwave on HIGH for 2 minutes.
Plunge the red bell pepper into cold water.
Cut into four and remove the skin as you would fillet a fish: place it skin side down on a board and slide a sharp knife between the skin and the flesh.
Add the red bell pepper to the tomatoes in the food processor and puree.
Add the remaining ingredients and the remaining olive oil and puree again.
Pour into a sauceboat.
Turn out the terrine on to a long serving dish.
Pour a little of the tomato and pepper sauce along the top.
Garnish with the black olives and serve.
If the center of the terrine appears a little soft to the touch after cooking, it will firm up during the refrigeration period