| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 2 |
|
Butternut Squash; (medium sized) |
| 450 |
g |
Mixed Wild Mushrooms; (roughly chopped – |
|
|
; Shitake, Oyster, |
|
|
; Ceps & Chestnut) |
| 2 |
tb |
Tamari Sauce |
| 170 |
g |
Creme Fraiche |
| 2 |
tb |
Brandy |
| 4 |
|
Cloves Garlic; (finely chopped) |
| 2 |
tb |
Parsley; (chopped) (2 to 3) |
| 3 |
tb |
Olive Oil |
| 3 |
tb |
Unsalted Butter |
|
|
Seasoning to taste |
| 3 |
tb |
Olive Oil |
| 1 |
|
Onion; (minced) |
| 1 |
kg |
Courgettes; (finely chopped) |
| 1 |
|
Cloves Garlic; (crushed) (1 to 2) |
| 2 |
|
Free Range Eggs; (beaten) |
| 55 |
g |
Gruyere Cheese; (grated) |
| 30 |
g |
Pecorino Cheese; (freshly grated) |
| 15 |
g |
Fresh Parsley; (chopped) |
| 115 |
g |
Arborio Rice; (cooked) |
| 1/4 |
ts |
Fresh Thyme; (to taste), up to |
|
|
; 1/2, up to |
| 2 |
tb |
Home Made Breadcrumbs |
|
|
Salt and Pepper to taste |
INSTRUCTIONS
TERRINE OF COURGETTES
1. Cut squash in half and bake in medium oven - Gas Mark 5 / 190ºc /
375ºf flesh side up for about 35 - 40 minutes, until a fork pierces
the squash easily.
2. Meanwhile heat oil and butter in a frying pan and add the garlic.
3. Saut. gently until soft, then add mushrooms and cook until they are
soft, but not mushy.
4. Add tamari and brandy to mixture plus the creme fraiche and
parsley and stir well.
5. Scoop out the seed from the squash. Divide the mushroom mixture
into four and fill the squash.
6. Sprinkle the top with the parsley or coriander.
7. Serve with the Terrine of Courgette and a mixed salad or steamed
vegetables.
Terrine of Courgettes
8. Preheat the oven to Gas Mark 6 / 190ºc / 375ºf and butter a 23 x
12 x 10cm loaf tin or a 2 litre casserole.
9. Heat 2 tablespoons of olive oil in a large, heavy bottomed frying
pan and saut. the onion until tender over a medium - low heat.
10. Add the courgettes and the garlic, and saut., stirring often, for
10 minutes over a low flame. Remove from heat.
11. Beat the eggs in a large bowl and stir in the cheese, parsley,
rice, thyme and saut.ed vegetables.
12. Add salt and freshly ground pepper to taste. Turn into the
prepared baking dish. Sprinkle the breadcrumbs over the top and
drizzle on the remaining tablespoon of olive oil.
13. Bake for 40 - 60 minutes until firm, if cooked in a loaf tin it
may take a little longer. If possible, it is better to use a Tian
dish. Allow to cool for 20 minutes before serving.
Converted by MC_Buster.
NOTES : Chef:Jean Davies
Converted by MM_Buster v2.0l.
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