My latest obsession – terrines – and here’s another one, a roast vegetable terrine.

I love that they’re quite easy to make and that they can be made in advance. I made this one on Wednesday morning for Wednesday evening {it takes about 8hrs to set} but then we never had it then… We joined a running club {I know – shock, horror! I call myself ‘The Reluctant Runner’ but I actually do enjoy it, just need to run more often, hence the joining of the club} and had a run on Wednesday evening which ended up in drinks afterwards, etc.

Right, so the terrine was eventually enjoyed tonight, along with grilled fish {snoek} and rocket leaves from our very own veg garden.

For the terrine:

6 assorted bell peppers, roasted {place in oven under the grill for about 40minutes, rotating as they char. Once charred all around, place in a large bowl and cover with clingwrap until cooled. Peel off the charred skin and remove the stalk and seeds.}

1 head of garlic, roasted {drizzle garlic with olive oil and bake at 200C for 40minutes}

6 zucchinis, thinly sliced and grilled until just tender

basil leaves

1/2 a cup of fresh tomato juice

1/2 a cup of chardonnay

salt & pepper to season

1 tbs + 1 tsp gelatine powder

Line a loaf tin with clingwrap and ensure that there is some extra hanging over the sides of the tin and set aside.

Bring the tomato juice to the boil, season with salt & pepper. In a heatproof bowl, sprinkle the gelatine over the Chardonnay and then melt this over the steam from the tomato juice. Once the gelatine and wine has melted, add to the tomato juice and remove from heat. Do not let this boil any further. Squeeze the roasted garlic from their cloves and blitz into the tomato mixture.  Let it cool before starting to assemble the terrine.

Start by dipping the basil leaves into the tomato & gelatine mixture and laying them in the bottom of the pan. Next, dip half of the roasted peppers into the juice and gently place them on top of the basil leaves. Dip the roasted and sliced zucchini in the mixture and layer all of it onto the peppers. Place another layer of basil leaves on top of that and finally, do a last layer of peppers. Pour the remaining gelatine mixture over all the layers, wrap the clingwrap tightly and place a weight on top. Refrigerate for at least 8 hrs.

Serve on a bed of rocket leaves as part of a main meal, or on a crostini as a snack.

Enjoy! X