Potato and Leek Terrine

Name: Potato and Leek Terrine
Yield: Serves 12–15
Cuisine: United Kingdom
Ingredients: 600 ml (1 pint) Vegetable Stock (good-quality stock cubes can be used); 15 g (½ oz) leaf gelatine (approximately 4 leaves), soaked in cold water, or 1 × 11.7 g sachet powdered gelatine; 1 lemon; 30 pencil-thin leeks; 8 shallots or 2 onions, finely chopped; Salt and pepper; 2 tablespoons chopped fresh parsley; 2 teaspoons sugar; 1 teaspoon pepper; 2 large leeks, split lengthways; 900 g (2 lb) new potatoes, unpeeled; 2 tablespoons white-wine vinegar; A pinch of saffron strands; 6 tablespoons water; 2 teaspoons salt; A few sprigs of fresh thyme, basil, sage, tarragon and marjoram; 150 ml (5 fl oz) olive oil; 2 bay leaves; 1 garlic clove, chopped

Preparation info

Serves
12–15

Difficulty
Complex

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Here’s a vegetarian dish that tastes and looks spectacular, using just two very basic ingredients, lifted with a shiny, glossy dressing. I am using a basic Le Creuset terrine mould. This will give 10–12 portions. If you have a smaller terrine mould, simply halve the ingredients.

Ingredients

For the Herb Oil

150 ml (5 fl oz) olive oil
2 bay leaves

Europe
United Kingdom
Side dish
Gluten-free
England

Method

Make the herb oil in advance (a minimum of 24–48 hours will give you a stronger taste). Heat all of the ingredients together and then leave to infuse. Strain before using.

To make the saffron vinegar, heat all of the ingredients together. Leave to stand for 15–20 minutes. Re-heat and then strain through a sieve.

To make the terrine, first line the terrine mould with cling film.<

Ingredients

For the Herb Oil

Method

Photos