A smashing looking dish which will appeal to vegetarians and meat-eaters alike. Looks great on the plate. You can play around with the quantities of vegetables too, serve it as a starter, a lunch dish or a vegetarian main course at a dinner party.
Chef’s tip: use the chargrilled aubergines as the top layer to give an appealing finish.
1 litre tomato juice
1 litre vegetable stock bouillon
30g Agar – Agar (natural vegetarian gelatine)
Salt and pepper
Mixed peppers, skinned
To prepare the stock
Boil stock and tomato juice and add the Agar-Agar. Bring back to the simmer to then activate the Agar – Agar.
Pass through a strainer and season to taste.
When preparing this for the first time you can check that the jelly sets by putting a small amount on the plate in the fridge.
To prepare the vegetables
Quarter and deseed mixed peppers and roast at 220oc for ten minutes. Season with salt and pepper.
Slice courgettes and roast at 220oc for five minutes. Season with salt and pepper.
Slice and char-grill aubergines. Season with salt and pepper.
Slice red onions and roast at 220oc for ten minutes, making sure you turn the onions half way through.
To prepare the terrine
Grease and line a terrine mould with cling film.
Layer the vegetables as you wish in a terrine mould, placing chopped basil leaves between the layers.
Once all the layers are completed, pour in stock to fill the terrine mould and place in the fridge to set.
Garnish plate with basil oil and a reduced balsamic dressing.
Top with toasted pumpkin seeds and crème fraiche with goats cheese mixed through.
Finish plate with basil cress.