grilled veg terrine
Author: Rosemary (HCP)
INGREDIENTS:**
g Courgette, raw
g Aubergine, raw
g Peppers, capsicum, green, raw
g Cheese, goats milk, full fat, soft, white rind
g Basil, fresh
g Parsley, fresh
g Salt
g Pepper, black
g Oil, olive
Directions:
1.Slice the courgette and aubergine length ways, about ¼ inch thick.
2.Line a loaf pan, 8 ½ by 4 ½ by 2 ½ inches, with plastic wrap, leaving a 3-inch overhang.
3.Preheat char-grill or barbecue plate on a medium heat.
4.Brush the aubergine slices with olive oil and grill them in batches, turning over once golden in color. Place on kitchen towels once cooked.
5.Repeat for the courgette
6.Grill the peppers until the skin is blackened. Allow to cool, then peel the blackened skin off the peppers.
7.Mix the chopped herbs with the goats cheese and season to taste with the salt and pepper.
8.Arrange the either the aubergine or courgette slices, covering the bottom of the tin. This will be the top of your terrine so layer as you would like to see them.
9.Arrange a layer of either the aubergine or courgette. Then follow with a layer of red peppers.
10.Smooth half of the goats cheese and herb mixture over the red pepper.
11.Repeat the layers of vegetables and goats cheese until you finish with a layer of vegetables.
12.Cover the vegetables layers with the plastic overhang and weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. I used a couple of large packs of butter.
13.Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Slice and serve.
Nutrition Information (for entire recipe):
Carbohydrate:
7.66
Calories: 369
Fat:
29.52
Protein:
15.48
Ratio:
1.28:1
Tags:
Modified Ketogenic Diet (MKD)
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
