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A Vegetarian Christmas

These recipes are also great for any other special occasion.

The recipes are;

•  Vegetable Terrine
•  Cauliflower and Mushroom Case 

You might also be interested in our Vegetable Directory

HELP NEEDED....Please remember those less fortunate than yourself; the elderly on their own, the homeless and the poor. All need your help this Christmas; please do, however you can, every little bit helps. Thank you on their behalf.  

Vegetable Terrine

This recipe serves 6.

Ingredients

2 Large red peppers, quartered, cored and seeded
2 Large yellow peppers, quartered, cored and seeded
1 Large aubergine, sliced lengthways
2 Large courgettes, sliced lengthways
90ml (6 tbsp) olive oil
1 Large red onion, thinly sliced
75g (3 oz) Raisins
15ml (1 tbsp) Tomato puree
15ml (1 tbsp) Red wine vinegar
400ml (4 fl oz) Tomato juice
15g (½ oz) 2 tbspn Vegetarian gelatine fresh basil leaves, to garnish

1 Garlic clove, finely chopped

 

For the dressing
90 ml (6 tbsp) Olive oil
30 ml (2 tbsp) Red wine vinegar
Salt and freshly ground black pepper

15g (½ oz) Fresh Ginger, finely chopped

Method

1. Place the peppers skin side up under a hot grill and cook until blackened. Put in a bowl and cover.
2. Arrange the aubergine and courgette slices on separate baking sheets. Brush them with oil and cook under the grill.
3. Heat the remaining olive oil in a frying pan. Add the onion, chopped garlic, raisins, tomato puree and red wine vinegar. Cook until soft.
4. Line a 1.751itre (3 pint) Terrine (or other Oven Proof Dish) with clear film.
5. Pour half the tomato juice into a saucepan. Sprinkle with the gelatine. Dissolve over a low heat.
6. Layer the red peppers in the terrine, and cover with some of the tomato juice and gelatine. Add the aubergine, courgettes, yellow peppers and onion mixture.
7. Pour tomato juice over each layer of vegetables and finish with another layer of red peppers.
8. Add the remaining tomato juice to any left in the pan and pour into the terrine. Give the terrine a sharp tap, to disperse the juice. Cover and chill in the refrigerator until set.
9. To make the dressing, whisk together the oil and vinegar and add the finely chopped Fresh Ginger. Season with salt and pepper.
10. Turn out the terrine and remove the clear film.
11. Serve in thick slices, drizzled with the dressing. Garnish with basil leaves.

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Cauliflower and Mushroom Case

This recipe produces a puffy, golden-brown, cheese flavoured case filled with lovely fresh vegetables and serves 4 to 6.

Ingredients

115g (4 oz) Butter
150g (5 oz) Plain flour
4 Eggs
115g (4 oz) Gruyere or Cheddar cheese, finely diced
5ml (1 tsp) Dijon mustard
Salt and freshly ground black pepper

For the filling
1 small cauliflower
1 x 200g (7oz) can tomatoes
15ml (1 tbsp) Sunflower oil
15g (½ oz or 1 tbsp) Butter
1 Onion, chopped
115g (4 oz) Button mushrooms quartered
1 Sprig of fresh thyme

Method

1. Preheat the oven to 200°C (400°F Gas 6).
2. Butter a large ovenproof dish.
3. Place 300ml  (½ pint) water and butter together in a large saucepan and heat until the butter has melted.
4. Remove from the heat and add all the flour at once.
5. Beat well with a wooden spoon for about 30 seconds, until smooth. Allow to cool slightly.
6. Beat in the eggs, one at a time and continue until the mixture is thick and glossy.
7. Stir in the cheese and mustard and season with salt and pepper.
8. Spread the mixture around the inside of the ovenproof dish, leaving a hollow in the centre for the filling.
9. Cut the cauliflower into florets, discarding the woody, hard stalk.
10. To make the filling, puree the tomatoes in a blender or food processor and then pour into a measuring jug. Add enough water to make up to 300 ml (½ pint) of liquid.
11. Heat the oil and butter in a flameproof casserole.
12. Fry the onion for 3 to 4 minutes. Add the mushrooms and cook for 2 to 3 minutes. Add the cauliflower and stir-fry for 1 minute. Add the tomato liquid and thyme. Season. Cook over low heat for 5 minutes.
13. Spoon into the hollow in the ovenproof dish.
14. Bake for 40 minutes, until the pastry is risen.

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itscooking.com free food and cooking information on the internet since 2002.

All content is copyright itscooking.com ©2002-2007 unless otherwise credited.

This site uses safe Activex controls for some interactive menus.

itscooking.com™ serves the worlds food lover's with free food and cooking information since 2002.

Terms & Conditions