This Dish

This is supposed to be a classy way to serve vegetables, its supposed to showcase the flavour of each item, with each one being cooked properly and then them all being served as one. In my opinion, this dish isn’t great, I mean its basically cooked vegetables in a stock jelly. It has a weird texture and doesn’t showcase the vegetables because it kind of blends all the flavour into one, your better of cooking and eating all the different vegetables separately. Another point to make is that it isn’t the 80’s and no one owns a terrine mold, I had to make one from a baking dish, tin foil and cling film. Saying all this, the dish looks great if you have the patience to cook all the vegetables, make a stock and layer it all properly.

How’d it Go?

The show doesnt tell you what the nine vegetables are, but most of them are common and easy to pick out, except for one that I coulden’t tell what it was. I’m guessing it was a bitter melon but I used a courgete instead, seeing as it looked similar. I would say you can really use any vegetables you want in this dish, just go for it. To make it all you have to do is prep and cook 9 different vegetables, cool them down and layer them in a terrine mold. Then I used the stock I had cooked them in to make the jelly, which is just stock and gelatine, you can use vegetarian gelatin if you’d like. Pour the stock into the mold and let it set up over night. The show never tells you what sauce is used so I made a hollandaise, because of the asparagus in the dish, to make that its pretty simple; melt butter, warm flavoured vinegar, whisk an egg yolk over a bain marie, add the vinegar and while whisking slowly add the clarified butter. Slice off a chunk of cold vegetables in jelly and serve.

Ingredients

Nine Vegetables (Courgete, yellow squash, okra, baby corn, carrot, cauliflower, white and normal asparagus, lettuce)

Veg stock (onions and leeks and other stock stuff)

Egg

Vinegar

Butter

Gelatine

Salt and Pepper