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.
- 1/2 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.
