Best Hazels Vegetable Terrine Recipes

WINTER VEGETABLE TERRINE

Steps:

• Preheat the oven to 450 degrees F.
• Divide the beets between 2 sheets of heavy-duty foil and wrap to enclose. Put the wrapped beets on a baking sheet and roast until very tender, 1 to 1 1/2 hours. Let the beets steam in the foil 15 minutes, then peel and cut into 3/4-inch pieces. Season generously with salt and pepper. Cool.
• Meanwhile, trim the squash, then halve lengthwise, scrape out the seeds and cut crosswise into 1/2-inch slices, leaving the skin intact. Toss the squash with the vegetable oil and 1/2 teaspoon salt on a baking sheet. Roast, flipping once, until tender, about 15 minutes. Cool.
• Put the carrots in a saucepan with the peppercorns, 1 3/4 teaspoons salt and 3 1/2 cups water. Bring to a simmer, cover and cook until the carrots are very tender, about 15 minutes. With a slotted spoon, transfer the carrots to a bowl, reserving the pan and the cooking liquid. Add the wine, leeks, celery and shallot to the saucepan and bring back to a simmer over medium-low heat. Cook, uncovered, until the vegetables are tender, about 30 minutes. Add the parsley and thyme and simmer 10 minutes. Pour the vegetable stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl; discard the solids. If the stock measures more than 2 1/2 cups, return to the saucepan and boil until reduced to 2 1/2 cups. If there is less, add water. Season the stock with salt and pepper.
• Stir the gelatin into 1/4 cup cold water and let stand 1 minute to soften, then add the gelatin to the hot stock, stirring until dissolved. Set aside.
• Very lightly oil a 4 1/2-by-8 1/2-inch terrine or glass loaf pan with vegetable oil, then line the long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/3 cup of the gelatin-stock mixture into the terrine and quick-chill in the freezer until just set, about 10 minutes.
• Arrange the beets in one layer over the gelatin layer then sprinkle with one-third of the chives. Arrange the carrots on top, leaving some space between them for the gelatin to fill and hold the vegetables together. Sprinkle half the remaining chives over the carrots, then top with a layer of squash. Sprinkle the remaining chives over the squash. Stir the remaining gelatin-stock mixture again, reserve 1/2 cup at room temperature, then slowly pour the remainder into the terrine, pushing down the vegetables if necessary to just submerge in the gelatin mixture. Chill, uncovered, until the top is set, 1 1/2 to 2 hours.
• If the reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over the set terrine. Chill until firm, about 2 hours.
• To serve, run a thin knife along the short sides of the terrine, then invert the terrine onto a cutting board, gently pulling on the plastic overhang to help unmold; discard the plastic. With a very sharp knife, carefully cut the terrine into 8 slices. Using a metal spatula to hold the outside of each slice steady, transfer 1 or 2 slices to each plate. Place the mache next to the terrine slices. Drizzle the olive oil over the mache and around the plates and then sprinkle the plates with fleur de sel and freshly ground pepper. Serve.
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VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
• Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
• Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
• Heat the oven to 350 degrees F/180 degrees C.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
• If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
• Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

TERRINE OF CHICKEN FLAVORED WITH PISTACHIO NUTS, CURRY, AND HAZELNUTS

Steps:

• Preheat the oven to 325 degrees, and grease a 5-by-12-inch porcelain terrine, or equivalent-sized rectangular baking dish, with the vegetable oil.
• Put the chicken breasts in the dish, and season with salt and freshly ground pepper to taste. Add chicken broth to cover, as well as the thyme and bay leaves. Cover the dish, and put in the oven for 30 minutes, or until the breasts are almost cooked through. Remove from the broth, reserving it, and carefully cut the breasts horizontally into three or four 1/2-inch-thick wide, flat scaloppini. Lower the oven temperature to 300 degrees. Strain the reserved chicken broth through a cotton kitchen towel; set aside 2 cups, and save the rest for another use.
• Heat the olive oil in a sauté pan, and sauté the shallots until translucent. Then pour in the balsamic vinegar to deglaze the pan, using a wooden spoon to scrape up any bits that have stuck to the bottom. Season with salt and pepper, and set aside.
• Put a layer of chicken slices in the bottom of the terrine or baking dish, cutting some slices into pieces to make an even layer. Sprinkle over the top a third of the shallots, a third of the pistachio nuts, a third of the hazelnuts, and 1 teaspoon of the curry powder. Make two more layers like that of the chicken, shallots, nuts, and curry, ending with a fourth layer of chicken.
• Mix the 2 cups reserved chicken broth with the gelatin. Stir to dissolve, about 2 minutes of stirring. Once dissolved, pour the broth over the layered chicken, up to 1/2 inch from the top of the terrine. Cover with a piece of parchment paper, and place weights on top of the parchment. Put the terrine in a larger baking dish, and pour about 4 cups boiling water all around, to make a bain-marie.
• Carefully set in the oven and bake for 45 minutes. Cool, and refrigerate, with the weights in place, for 1 day, to allow the gelatin to set.
• When ready to serve, run a knife around the edges of the terrine to loosen it from the pan, then put a plate over the terrine and flip it over to unmold. Cut into 1/2-inch slices, and serve with slices of the apple on the side. I also like to serve it with lettuce salad tossed with a red-wine vinaigrette.

VEGETABLE TERRINE WITH HERB SAUCE

Steps:

• Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
• Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
• Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
• Trim the asparagus at the thicker end so they fit the length of the pan.
• Slice each zucchini in half lengthwise, and then each half into four lengthwise.
• Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
• Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
• Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
• Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
• Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
• To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
• Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.