This stunning terrine was a welcome change in the Eating Tree Kitchen, something different to our usual midweek dinners and it was given a resounding thumbs up by everyone.
I have recently been cooking with Hodmedod’s products, a local company to me here on the Norfolk/Suffolk border who are sourcing and selling a fabulous range of the British grown beans, peas and quinoa.
Their quinoa has featured before in a couple of recipes and I love it’s very nutty flavour so I thought I would try something a little more adventurous, something we could eat as a main course and would be happy to serve to vegetarian friends.
I did sit rather still staring at the terrine dish in trepidation for quite a while, wondering if when I turned it out it was going to collapse into a mushy heap. There was no need to worry, it turned out beautifully without any drama at all and it sat pretty as a picture on the plate.
Another bonus was it sliced well too without falling apart at the sight of a serving knife.
We ate it very slightly warm with a tomato salad.
I would hasten to add we are not a family of vegetarians and we like our food to be super tasty and full of flavour and this certainly rang all of our bells.
This is a recipe that I will definitely be making again, it would be a fabulous dish to serve as a vegetarian option for a summer garden party as it not only tasted good, it looks a bit of a stunner too.
- ½ cup uncooked quinoa (then cooked in the usual way with a little stock)
- 1 cup uncooked red lentils (then cooked in the usual way)
- 1 Aubergine
- 2 Courgettes
- 2 Tablespoons Green Pesto
- 100g Feta Cheese
- Olive Oil
- Sea Salt and Black Pepper
- Preheat the oven to 190c (375f)
- Lightly oil the terrine dish.
- Strain the lentils in a sieve and push out as much water as you can.
- Mix with the cooked quinoa and season liberally with sea salt and black pepper.
- Thinly slice the courgettes lengthways.
- Slice the aubergine into rounds about 1cm thick.
- Put about 2 Tbs of oil into a large food bag, add the vegetables and shake gently to coat.
- Grill the vegetables under a hot grill for 3-4 minutes on each side.
- Arrange slices of aubergine neatly on the bottom of the dish (I used 4).
- Cover with half of the quinoa mixture.
- Lay the courgettes lengthways on top.
- Distribute the pesto and crumbled feta cheese on top on the courgettes.
- Cover with the remaining quinoa and lentil mixture and press down.
- Lay the remaining aubergines on top.
- Drizzle with a little olive oil.
- Place in the hot oven and cook for 25 minutes.
- Leave to cool for about an hour. Mine was just warm when I turned it out.
- Run a pallet knife around the edge and turn out onto a serving plate.
This is not a paid review and Hodmedod’s have not requested that I mention or use their products.
Found you from the Hodmedods website. This looks and sounds great and am looking forward to trying it. Also your other quinoa recipes. How innovative to add redcurrants and capers. I’m vegetarian so will pass on the fish but can’t wait to try it with a veggie alternative. Thanks so much for sharing your lovely recipes.
Hello Sandy, thank you so much for your message. Hope you tried the terrine, do let me know how you got on!
I made the terrine at the weekend and it was lovely. I used goats cheese and a green pepper instead of the feta and aubergine. The rings of pepper on the top of the terrine looked really good. After step 11 I put it into the oven for 15 mins so that the top cooked and then added the rest of the ingredients and baked for another 15 mins. It’s going to be my new veggie centre piece for Christas Day and this time I’m going to use red and green peppers for a Christmassy effec and maybe add some dried cranberries. Also going to cook a finely chopped onion with the lentils to add another flauour.