Vegetable Terrine with Polony

With Cashew and Coconut Cream. Preparation time 2 hours 20 minutes + overnight refrigeration time

CategoryDifficultyBeginner
Prep Time2 hrs 20 minsCook Time1 hrTotal Time3 hrs 20 mins

Ingredients
For the Terrine:
 200 g Fry’s Slicing Sausage/Polony, thinly sliced
 ¾ cup raw cashews
 ½ cup coconut cream
  cup water
 Salt and pepper
 1 tbsp chia seeds
 8 cherry tomatoes, halved
 1 red pepper, deseeded and sliced
 Olive oil, for drizzling and frying
 1 medium aubergine, thinly sliced lengthwise
 ½ cup basil leaves
For the Bruschetta:
 12 slices of baguette
 ¼ cup olive oil
 Salt and pepper

Method

For the Terrine:
1

Place the cashews in a bowl. Cover with water and let it soak for 120 Minutes. 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.

2

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.

3

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 Polony slices for 3 Minutes on each side. Allow to cool.

4

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, 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.

For the Bruschetta:
5

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.

6

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

Ingredients

Ingredients
For the Terrine:
 200 g Fry’s Slicing Sausage/Polony, thinly sliced
 ¾ cup raw cashews
 ½ cup coconut cream
  cup water
 Salt and pepper
 1 tbsp chia seeds
 8 cherry tomatoes, halved
 1 red pepper, deseeded and sliced
 Olive oil, for drizzling and frying
 1 medium aubergine, thinly sliced lengthwise
 ½ cup basil leaves
For the Bruschetta:
 12 slices of baguette
 ¼ cup olive oil
 Salt and pepper

Directions

For the Terrine:
1

Place the cashews in a bowl. Cover with water and let it soak for 120 Minutes. 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.

2

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.

3

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 Polony slices for 3 Minutes on each side. Allow to cool.

4

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, 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.

For the Bruschetta:
5

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.

6

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

Vegetable Terrine with Polony

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