Need ideas to spice up my veg terrine

[Anneke]

In the spirit of St-Patty's, I found a recipe for a 3 layer vegetable terrine. Problem is, it's boring. I like the theme because it corresponds exactly with the Irish flag so I don't want to give up the recipe completely.

As you probably guessed, it has a first layer of carrot pureed with egg and flavoured with onion and nutmeg, a second layer of cauliflower flavoured with parmesan and a third of spinach with onion and garlic. Reminds me of one of those old recipes my great aunt would serve (yuk!).

How can I keep the colour theme and make this a really great/interesting/flavorful dish? Thanks for all your ideas!

[shroomgirl]

HMMM herbs!!
how about red bell pepper, asparagus and white...hmmmm white beans
dress with a vinigrette loads of garlic, and zest in the mix.

Or do grilled veg terrine using larger pieces instead of puree.

[Anneke]

Never made one before... Do you have a good recipe? How does it all stick together when you slice it?

Alternatively, what herbs would you use?

Any advice for plating?

[foodnfoto]

How about taking the original recipe and bumping up the flavor with some cheese like Roquefort or Maytag bleu? You may also want to change the carrots to red bell peppers and/or dried or cured tomatoes. Why not use potatoes and/or leeks for the white layer? Maybe some toasted and finely chopped almonds or pecans?

[Anneke]

Hmm...
I like..!

THis is sounding really good.... food's cheese idea sounds superb!!! I would love the final recipe if you make it!!!

[Anneke]

I'm not sure I want to emphasize the cheese too much. As good as it sounds, I'm serving a final course of Irish cheeses, so for balance, I think I'll keep the terrine lighter. I like the idea though..

Originally posted by Anneke:
In the spirit of St-Patty's, I found a recipe for a 3 layer vegetable terrine. Problem is, it's boring. I like the theme because it corresponds exactly with the Irish flag so I don't want to give up the recipe completely.

As you probably guessed, it has a first layer of carrot pureed with egg and flavoured with onion and nutmeg, a second layer of cauliflower flavoured with parmesan and a third of spinach with onion and garlic. Reminds me of one of those old recipes my great aunt would serve (yuk!).

How can I keep the colour theme and make this a really great/interesting/flavorful dish? Thanks for all your ideas!

How about layers of plum tomato, basil and mozerella ? Marinate the cheese with olive oil & thyme, make sure the tomatoes are ripe and lay out on some kichen paper to drain.
Press well for about 24 hours in mould lined with cling film.Have used for large ands small numbers - recipe available if you want.
Larry

[Anneke]

Thanks Larry but as this is a school project, I have to follow their guidelines which state that everything needs to be made the morning of the luncheon. It sounds good though. We do a napoleon at my restaurant which uses the same concept as your recipe. The only problem is that tomatoes are not very good right now... Tough skin, no flavour. Even the greenhouse tomatoes are blah.

[markdchef]

Kick up the carrot puree with crystalized ginger and butter (or Earth Balance), add tarragon and nutmeg to the spinach, add white pepper to the cauliflower.

[lynne]

Markdchef took the words right out of my mouth!

Could serve with oven roasted potato chips--

[Anneke]

Perfect!

[lugsy]

you could use
Rocket
Celerac
Sweet potato
that should do it for you

[kuan]

Serve it with a side of Whiskey.