ingredients
serves 8
1 pound 5 ounce red peppers, cored, deseeded and quartered
1 pound 5 ounce yellow peppers, cored, deseeded and quartered
1 pound 5 ounce eggplants, trimmed
1 pound 2 ounce zucchinis, trimmed
4 tbsp extra-virgin olive oil
salt and pepper
9 ounce asparagus spears, trimmed
2 tablespoons Butter
1 medium red chilli, deseeded and finely chopped
1 garlic clove, peeled and chopped
1/2 lemon grass stalk, trimmed and finely chopped
1 pint red wine
1/2 ounce sachet powdered gelatine (see note)
oil, to oil tin
5 tbsp chopped dill, plus extra sprigs to garnish
method
1. Put the peppers skin-side up on a baking sheet and grill under a high heat until charred. Tip into a large bowl, cover the bowl with Saran wrap and leave to cool, then peel away the skins.
2. Slice the eggplants and zucchinis lengthways into 1cm (1/2 inch) slices, brush with olive oil and put them in two large roasting tins. Season well with salt and pepper. Roast at 220°C (400°F) for 30-40 minutes until soft and golden, turning from time to time.
3. Cook the asparagus in a pan of boiling salted water for 3-4 minutes until tender.
4. Melt the butter in a pan over a low heat. Add the chilli, garlic and lemon grass, then pour in the wine. Bring the mixture to the boil and let bubble until reduced to 3/4 pint. Take off the heat, whisk in the gelatine and season well with salt and pepper. Keep the mixture warm, otherwise it will start to set.
5. Oil a 2 pound loaf tin and line with Saran wrap. Layer the vegetables in this order: half of the red peppers, eggplants, zucchinis and yellow peppers, all of the asparagus, and then the remaining yellow peppers, zucchinis, eggplants and red peppers, sprinkling a little dill, seasoning and wine mixture between the layers.
6. Cover the tin with Saran wrap and a baking sheet, and press down with 1 pound weights. Chill the terrine overnight.
7. To serve, turn out the terrine on to a board and cut into slices, using a sharp knife. Garnish with dill sprigs.
note: Use a sachet of Vege-Gel rather than gelatine if the terrine is to be served to vegetarians; the set will be slightly less firm.
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