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Fabulous Recipes

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Pea and Carrot Layered Terrine

 

You will need 680g cups of fresh peas for this recipe. Can be made 2 days ahead.

Ingredients

700g carrots, chopped

3 eggs, lightly beaten

½ teaspoon ground cumin

½ cup thickened cream

6 large silverbeet leaves

 

Pea Layer

680g shelled fresh peas

3 eggs, lightly beaten

½ cup thickened cream

 

Method for Vegetable layer

Boil or microwave carrots until soft, allow to cool. Blend carrot, egg, and cumin until smooth. Beat cream with an electric mixer until soft peaks form. Fold into carrot mixture.

Drop silverbeet into a pan of boiling water, drain and rinse under cold water, drain well.

Line a 11cm x 25cm pyrex loaf dish (6 cup capacity) with two thirds of the leaves, allowing leaves to overhand the edges of the dish. Spoon carrot mixture into prepared dish. Cover with remaining silverbeet.

Gently spoon pea layer over silverbeet. Fold in overhanging spinach leaves to cover.

Place dish in baking dish and add enough boiling water to come halfway up the side of the pyrex dish.

Bake in a moderate oven for about 1 ¾ hours, or until firm. Remove dish from baking dish and allow to cool to room temperature. Cover and refrigerate overnight.

 

Method for Pea layer

Boil or microwave peas until tender. Allow to cool and process eggs and peas to a paste. Beat cream in a small bowl with an electric mixer until soft peaks form, fold into pea mixture.

Refrigerate, then turn out and slice. Serve on a bed of mixed lettuce leaves.

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