You can use a mixture of any vegetables you desire – I have used: Zucchini, roasted capsicum, leek and carrots.
- 2 Zucchini
- 1 Large Red Capsicum – roasted, skin removes
- 1 Leek
- 2 Carrots
For the Gelatine Mix
- 1 Cup Water
- 1 ¼ Teaspoons Powdered Gelatine
- 1 ½ Teaspoons Vegetta
- 1 Teaspoon Honey
- ½ Teaspoon White Wine Vinegar
- Dash Powdered Garlic
I used a 14cm x 10cm glass dish for this terrine, you also need another dish to fit in the top and a can of something heavy to weigh it down, over night.
Boil a large pot of well salted water. Cook each type of vegetable separately, and set aside to drain and cool. In a microwave safe jug, sprinkle the gelatine over the water and whisk until combined, whisk other ingredients in and microwave on high for 1 minute 20 seconds (or until the gelatine is disolved), let cool a little. Line the dish with cling film (a double layer is good) with a good amount of overhang. Slice all of the vegetables, the thinner the better. Pour in 2 tablespoons of the gelatine mix and lay the zucchini crosswise along the whole dish – a little overlap is good. Pour in 1 tablespoon of gelatine mix. Layer the rest of the vegetables as you wish, layering with a little of the gelatine mix each time – this is your glue! Fold in the overhang and squash the vegetables down with firm pressure using the other container. Weigh down with the can of something heavy, and refridgerate overnight. When ready to serve, carefully remove from container, removing clingfilm as well. Slice into 1 ½ cm thick slices and allow to come to room temperature.