Recipe

Potato terrine

  • 40 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

Potato terrine
  • 2 large potatoes (600g)
  • 1 medium red capsicum (200g)
  • 1 large eggplant (500g)
  • cooking-oil spray
  • 1 large leek (500g)
  • 1/3 cup (80ml) olive oil
  • 3 clove garlic, crushed
  • 2 tablespoon fresh thyme, finely chopped
  • 1 teaspoon ground black pepper
  • 10 slice (150g) prosciutto
  • 250 gram mozzarella cheese, sliced
  • 1 cup loosely packed fresh basil leaves
Saffron vinaigrette
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon lemon juice
  • pinch saffron threads

Method

Potato terrine
  • 1
    Preheat oven to 180°C/160°C fan-forced. Oil 14cm x 21cm loaf pan.
  • 2
    Cut potatoes into 2mm slices. Add potato to large saucepan of boiling water; cook about 4 minutes or until potatoes are just beginning to soften; drain.
  • 3
    Preheat grill. Quarter capsicum, remove seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes; peel away skin.
  • 4
    Cut eggplant lengthways into 5mm slices; spray slices, both sides, with oil. Cook eggplant, in large frying pan, until browned both sides; drain on absorbent paper.
  • 5
    Cut white part of leek into 7cm lengths; cut lengths in half. Boil, steam or microwave leek until tender. Drain, rinse under cold water; drain.
  • 6
    Combine oil, garlic, thyme and pepper in small bowl.
  • 7
    Cover base and long sides of pan with prosciutto, allowing prosciutto to overhang edges. Place half of the potato, overlapping, over base, brush with herb oil mixture; top with half of the cheese, brush with herb oil mixture.
  • 8
    Layer capsicum, eggplant, basil and leek, brushing each layer with herb oil mixture. Top leek layer with remaining cheese then remaining potato, brushing with herb oil mixture between layers; press down firmly. Cover terrine with prosciutto slices.
  • 9
    Cover terrine with foil, place on oven tray. Bake 1 hour; uncover, cook further 40 minutes. Remove from oven, pour off any liquid. Cool 5 minutes; cover top of terrine with plastic wrap, weight with two large heavy cans for 1 hour.
  • 10
    Make saffron vinaigrette. Place olive oil, lemon juice and saffron in a screw-top jar; shake well. Serve with sliced terrine.

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