- 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
- 1/3 cup (80ml) olive oil
- 2 tablespoon lemon juice
- pinch saffron threads
- 1Preheat oven to 180°C/160°C fan-forced. Oil 14cm x 21cm loaf pan.
- 2Cut 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.
- 3Preheat 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.
- 4Cut 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.
- 5Cut white part of leek into 7cm lengths; cut lengths in half. Boil, steam or microwave leek until tender. Drain, rinse under cold water; drain.
- 6Combine oil, garlic, thyme and pepper in small bowl.
- 7Cover 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.
- 8Layer 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.
- 9Cover 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.
- 10Make saffron vinaigrette. Place olive oil, lemon juice and saffron in a screw-top jar; shake well. Serve with sliced terrine.
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