Vegetable Terrine with Polony by Fry's Family Food
Fry's Vegetable Terrine is a traditional French dish composed of delicious layers of chopped vegetables and polony slicing sausage.
Vegetable Terrine with Polony
Rated 3.0 stars by 1 users
Category
Polony Sausage
Cuisine
French
Servings
1
Prep Time
260 minutes
Cook Time
60 minutes
Fry's Vegetable Terrine is a traditional French dish composed of delicious layers of chopped vegetables and polony slicing sausage makes for a perfect picnic or starter.
Ingredients
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200 g Fry’s Slicing Sausage/Polony, thinly sliced
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¾ cup raw cashews
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½ cup coconut cream
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⅓ cup water
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Salt
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1 tbsp chia seeds
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1 red pepper, deseeded and sliced
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Olive oil, for drizzling and frying
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1 medium aubergine, thinly sliced lengthwise
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½ cup basil leaves
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12 slices of baguette
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¼ cup olive oil
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Salt
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8 cherry tomatoes, halved
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Pepper
For the Terrine:
For the Bruschetta:
Directions
For the Terrine:
- 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.
- 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 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, 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:
- 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.