Annie Bell's Easy Courgette Terrine
Over a year ago
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Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
Preheat the oven to 140C/120C fan/275F/gas 1. Have ready a 22cm loaf tin, about 1-litre capacity. Thinly slice the courgettes diagonally (about 5mm thick) discarding the ends.
Heat 1 tbsp oil in a large frying pan over a medium heat, add half the courgettes, season and fry for a couple of minutes until translucent and slightly softened, turning occasionally. Transfer to a bowl and cook the remainder. Leave the courgettes to cool for 10 minutes.
Whisk the eggs in a large bowl, then add the cream, fold in the parmesan and season with black pepper. Fold the courgettes into the mixture.
Brush the loaf tin with oil and transfer the mixture to the tin a third at a time, making sure the courgette slices are lying flat. Bake the terrine for about 1 hour or until set in the middle (test with a skewer – ours took 1 hour 10 minutes).
Run a knife around the edge and leave to stand for 10 minutes, then turn out on to a serving plate, loosely cover with clingfilm and leave to cool completely. Chill for several hours. Decorate with parsley when serving.
Serve the terrine with green salad, a few caperberries, and thick toast rubbed with garlic and drizzled with olive oil.
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