Leek Terrine with Red Peppers Recipe

Ingredients :

Serves 6-8

• 1.8kg / 4lb slender leeks

• 4 large red (bell) peppers, halved and seeded

• 15ml / 1 tbsp extra virgin olive oil

• 10ml / 2 tsp balsamic vinegar

• 5ml / 1 tsp ground roasted cumin seeds

• salt and freshly ground black pepper
  
  For the dressing :

• 120ml / 4 fl oz / ½ cup extra virgin olive oil

• 1 garlic clove, bruised and peeled

• 5ml / 1 tsp Dijon mustard

• 5ml / 1 tsp soy sauce

• 15ml / 1 tbsp balsamic vinegar

• 2.5-5ml / ½-1 tsp ground roasted cumin seeds

• 15-30ml /1-2 tbsp chopped mixed fresh basil and flat leaf parsley

Method :

1. Line a 23cm / 9in-long terrine or loaf tin (pan) with clear film (plastic wrap), leaving the ends overhanging. Cut the leeks to the length of the tin.

2. Cook the leeks in boiling salted water for 5-7 minutes, until just tender. Drain thoroughly and allow to cool, then squeeze out as much water as possible from the leeks and leave them to drain on a clean dish towel.

3. Grill (broil) the red peppers, skin side uppermost, until the skin blisters and blackens. Place them in a bowl, cover and leave for 10 minutes. Peel the peppers and cut the flesh into long strips, then place them in a bowl and add the oil, vinegar and cumin seeds. Season to taste and toss well.

4. Layer the leeks and strips of red pepper in the lined tin, alternating the layers so that the white of the leeks in one row is covered by the green of the next row. Season the leeks.

5. Cover with the overhanging clear film. Top with a plate and weigh it down with food cans or scale weights. Chill for several hours or overnight.

6. To make the dressing, place the oil, garlic, mustard, soy sauce and vinegar in a jug (pitcher) and mix thoroughly. Season, then add ground cumin to taste and leave to stand for several hours. Discard the garlic and add the fresh herbs to the dressing.

7. Un-mould the leek terrine and cut it into thick slices. Put one or two slices on each plate, drizzle with the dressing and serve.

Nutritional Facts :

Per portion :

Energy  187kcals/776kJ

Protein   4.4g

Fat, total   14g

   saturated fat   2.1g

Carbohydrate   11.3g

   of which sugars   9.5g

Fiber   6.2g