Hot Chestnut and Spinach Terrine with Red Chilli

Name: Hot Chestnut and Spinach Terrine with Red Chilli
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 5cm (2-inch) piece of fresh root ginger, chopped finely; 675g (1½lb) spinach, trimmed; 1 large plump red chilli; Finely grated zest of 1 orange; 3–4 garlic cloves, chopped finely; 1 large egg (size 1); bunch of flat leaf parsley; 125g (4oz) unsalted butter; 4 egg whites; Salt; 375–425g (12–14oz) vacuum packed or canned whole chestnuts

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

I make this dish as a winter main course. Both chestnuts and spinach are particularly enhanced by fresh ginger, and the slivers of chilli give the terrine a lovely bite. Use the left-over egg yolks for a lovely rich sponge cake or for homemade mayonnaise.

Ingredients

1 large plump red chilli
675g (1½lb) spinach, trimmed

Europe
United Kingdom
Main course
Spicy
Gluten-free
Winter
Vegetarian

Method

Cut the chilli in half under running water and discard the seeds and stem. Cut the chilli flesh across into very thin short strips. Bring a little salted water to the boil, add the washed spinach, cover and boil the spinach until the leaves are soft. Drain the spinach well and press out as much liquid as possible with the back of a spoon. To dry the spinach thoroughly, pat the leaves between ki