vegetable terrine

2

One of these days, my tendency to fixate on petty things will be the death of me. This Nine Vegetable Terrine almost was. This Terrine tastes about what you would expect from boiled vegetables. Isn’t the concept of a terrine a bit dated (which is the point)? It’s far prettier than what it actually tastes. I could see how the subtle sweetness of the vegetables would shine. Perhaps with vegetables at the peak of the season and organic. Otherwise, whilst it was arguably fun and interesting trying out something new. It was kind of hard to get around eating the mild, slightly sweet and refreshing vegetable set with geleatin .. so uh, in summary, There are better ways to tempt kids with vegetables and being just aesthetically pleasing isn’t enough. (Also, I would probably incur Shinomiya’s wrath for adapting his ingredients, I CHALLENGE HIM TO A SHOKUGEKI! *slams desk)

Shinomiya Kojirou’s Nine Vegetable Terrine Recipe

The quantity of vegetables depends on the size of your container and I would recommend that you use a miniature

Savoy Cabbage (which can be used for Shinomiya’s Chou Farci later on!), okra, baby corn, asparagus, zucchini, white asparagus (I used white beans haha), carrots, summer squash (butternut squash is virtually the same thing right??), cauliflower

3 tsp gelatine

Mixed lettuce leaves, cherry tomato and sauce vinaigrette for garniture.

Bring salted water to boil. In the meantime, slice all your vegetables to equal lengths.Top and tail beans, okra, asparagus and baby corn. Cut carrots and zucchini into fourths.Butternut squash into batons  

Separate cabbage leaves and blanch for a few minutes.

In the same liquid, proceed to boil your vegetables accordingly to ensure maximum sweetness depending on size. 

Remove the spine of the cabbage leaves for malleableness.

With the water from boiling the vegetables, adjust seasoning. It should have a mild vegetable taste. Allow gelatine to bloom for 5 minutes in a cup’s worth of water. Mix with remaining broth and allow to cool.

Pat dry the vegetables with paper towels. 

Line a container with plastic wrap and ladle a bit of stock.

Line the container with cabbage leaves making sure to have a thick base, no holes and that it hangs slightly over the container. Double layer! Otherwise it will be difficult to cut!

For each layer of vegetables, remember to ladle the broth with gelatine over! This is to ascertain that they set! Begin with the alternation of white asparagus and green asparagus. Broth. Okra. Broth. Cauliflower cut into tiny florets. Broth. Carrots. Broth. It should be made clear to get them as even as possible (which I didn’t ha). Broth. Baby Corn (which I did not use enough of). Broth. Zucchini with the green skin-side down. Broth. Summer Squash. Broth.

Cover with cabbage leaves and plastic wrap. Place lid on top and weigh down slightly. Leave to set in fridge for several hours or overnight.

If difficulties unmoulding, place in hot water for a brief moment. Totally surprised that it actually came out in layers. The top layer (became bottom layer) of cabbage was much to thin which made cutting through this a pain so much sure to double line with cabbage!

Cut carefully, serve with mixed lettuce leaves, halved cherry tomato and dotted sauce vinaigrette.

Err.. enjoy?