Stunningly striped in cream and orange layers of pureed cauliflower and carrot, this is an eye-catching dish that is perfect for a dinner party. The name comes from a covered French cooking dish called a terrine but you can always use a loaf-tin.
SERVES 8
700 g (1 1/2 lb) cauliflower florets
salt and pepper
700 g (1 1/2 lb) carrots, peeled and sliced
300 ml (10 fl oz) fresh double cream
2 eggs
1.25 ml (1/4 tsp) freshly grated nutmeg
1.25 ml (1/4 tsp) ground coriander
90 ml (6 tbsp) vegetable oil
30 ml (2 tbsp) white wine vinegar
5 ml (1 tsp) tomato puree
pinch of mustard powder
pinch of sugar
1. Cook the cauliflower in boiling salted water for 10 minutes, until just tender.
2. Meanwhile, put the carrots in a separate saucepan, cover with cold water and season. Bring to the boil and cook for 10 minutes or until completely tender. Drain both the cauliflower and carrots.
3. Puree the cauliflower in a blender or food processor until smooth. Transfer to a bowl. Puree the carrots in the same way, then transfer to a separate bowl.
4. Add 1 egg and 150 ml (5 fl oz) cream to each puree and mix well. Season each with salt and pepper. Stir the grated nutmeg into the cauliflower puree and the coriander into the carrot puree.
5. Grease a 1.4 litre (2 1/2 pint) loaf tin. Put half of the cauliflower puree in the bottom, making sure it is quite level. Cover with a layer of half of the carrot puree, followed by the remaining cauliflower puree and finally remaining carrot puree.
6. Cover the tin tightly with foil. Bake at 180°C (350°F) mark 4 for about 1 1/4 - 1 1/2 hours or until firm.
7. When the terrine is cooked, allow to cool slightly, then turn out carefully on to a serving plate.
8. Just before serving, whisk together the oil, vinegar, tomato puree, mustard, sugar and salt and pepper until blended. Do not let the dressing stand before serving or it will separate.
9. Serve the terrine hot or cold, cut into slices, with the dressing handed separately.
