Perfect for a Christmas buffet menu, this is a softly set, creamy terrine of colourful vegetables wrapped in glossy spinach leaves. Select large spinach leaves for the best results.
ingredients
serves 6
1/2 pound fresh leaf spinach
3 carrots, cut in sticks
3 - 4 long, thin leeks
about 1/4 pound long green beans, topped and tailed
1 red pepper, cut in strips
2 zucchinis, cut in sticks
1/4 pound broccoli florets
for the sauce
1 egg and 2 yolks
1 1/4 cups light cream
fresh nutmeg, grated
1 tsp salt
1/2 cup grated Cheddar cheese
oil, for greasing
freshly ground black pepper
method
1. Preheat oven to 180°C (350°F). Blanch the spinach quickly in boiling water, then drain, refresh in cold water and carefully pat dry.
2. Grease a 2 pound loaf tin and line the base with a sheet of greaseproof paper. Line with the spinach leaves, allowing them to overhang the tin.
3. Blanch the rest of the vegetables in boiling, salted water until just tender. Drain and refresh in cold water then, when cool, pat dry with pieces of kitchen paper.
4. Place the vegetables into the loaf tin in a colourful mixture, making sure the sticks of vegetables lie lengthways.
5. Beat the sauce ingredients together and slowly pour over the vegetables. Tap the loaf tin to ensure the sauce seeps into the gaps. Fold over the spinach leaves at the top of the terrine to make a neat surface.
6. Cover the terrine with a sheet of greased foil, then bake in a roasting tin half full of boiling water for about 1 — 1 1/2 hours until set.
7. Cool the terrine in the tin, then chill. To serve, loosen the sides and shake out gently. Serve cut in thick slices.
