Main Courses

VEGETABLE TERRINE

WITH CASHEW AND COCONUT CREAM

Serves 6
Preparation time 2 hours 20 minutes + overnight refrigeration time
Cooking time 1 hour
Vegan

Ingredients

Terrine
200 g Fry’s Slicing Sausage/Polony, thinly sliced
¾ C (180 ml / 100 g) raw cashews
½ C (125 ml) coconut cream
⅓ C (80 ml) water
salt and pepper
1 Tbsp (15 ml) chia seeds
8 (600 g) cherry tomatoes, halved
1 (200 g) red pepper, deseeded and sliced
olive oil, for drizzling and frying
1 (400 g) medium aubergine, thinly sliced lengthwise
½ C (125 ml / 20 g) basil leaves

Bruschetta
12 slices of baguette
¼ C (60 ml) olive oil
salt and pepper

Method

Terrine

Place the cashews in a bowl. Cover with water and let it soak for 2 hours. Strain and rinse. Place in a food processor with the coconut cream and water. Purée until smooth. Season with salt and pepper and stir in the chia seeds.

Preheat the oven to 200 °C. Place the tomatoes and peppers on a baking tray. Drizzle with a splash of olive oil and season with salt and pepper. Roast for 40-45 minutes until tender. Allow to cool.

Heat a pan over medium heat. Add a splash of olive oil and fry the aubergine slices, on both sides, until tender. Remove them from the pan, add a bit more oil and fry the slicing sausage/polony slices for 3 minutes on each side. Allow to cool.

Line a medium-sized loaf tin with plastic wrap. Start with a layer of the aubergines and then layer the rest of the ingredients (tomatoes, peppers, Fry’s Slicing Sausage/Polony and aubergine) as you like. Add a few spoonfuls of cashew cream in between every second layer. Seal with a piece of plastic wrap and weight down with something heavy (i.e. a 1L box of soy milk) to compress. Refrigerate overnight.

Bruschetta

Preheat the oven to 200 °C. Toss the bread and oil together. Season with a bit of salt and pepper. Bake for 15 minutes until golden and crisp.

Slice the terrine into portions and serve with the bruschetta on the side.

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