Leek and watercress terrine
- Serves 6
Ingredients
For the leek layer
- 1tbsp Light and mild olive oil
- 25g Butter
- 2 Oranges grated zest and juice
- 4 cloves of garlic
- 300g Tender young leeks finely chopped
- 75g Watercress stems removed and roughly chopped
- 5 leaves of gelatine
- Freshly ground black pepper
- 150g Reduced fat crème fraîche
For the tomato layer
- 1 Large red peppers seeds removed and quartered
- 1tsp Olive oil
- 200ml Tomato juice
- A pinch of chilli powder
- 4 leaves of gelatine
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.
