Leek and watercress terrine
- Serves 6
This luxurious terrine is a perfect starter for a summer's day, not to mention it can be vegetarian if you use an agar agar gelatine!
Ingredients
For the leek layer
- Light and mild olive oil 1 tbsp
- Butter 25g
- Oranges 2, grated zest and juice
- Garlic 4 cloves
- Tender young leeks 300g, finely chopped
- Watercress 75g, stems removed and roughly chopped
- Gelatine 5 leaves
- Freshly ground black pepper
- Reduced fat crème fraîche 150g
For the tomato layer
- Red pepper 1, seeds removed and quartered
- Olive oil 1 tsp
- Tomato juice 200ml
- Chilli powder pinch
- Gelatine 4 leaves
Method
-
Step 1
Lightly sauté the leeks with the oil and butter, orange zest and cloves to soften. Reserve 4 tablespoons of the orange juice and add remainder to the pan along with the watercress. Cook briefly until the watercress has wilted. Season well and remove the cloves.
-
Step 2
Meanwhile cut and soak the gelatine leaves in the reserved orange juice and follow pack instructions to melt.
-
Step 3
Whiz leek and watercress mixture with the melted gelatine and crème fraîche until smooth.
-
Step 4
Spoon between 6 individual ramekins lined with cling film. Chill until set.
-
Step 5
Meanwhile prepare tomato layer.
-
Step 6
Preheat oven to 220°C/425°F/Gas Mark 7 and roast the red pepper drizzled with the oil until soft. Peel away skin.
-
Step 7
Cut and soak the gelatine leaves with 4 tablespoons of tomato juice and melt as above. Combine with the remaining tomato juice, roasted pepper and seasonings. Whiz until smooth and pour over the set leek layer.
-
Step 8
Chill terrines until set. Turn out onto individual plates and peel away cling film just before serving.
