Potato and Leek Terrine

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

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
England
Gluten-free

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