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Herbed baby marrow terrine

Recipe from: 9/4/2003 12:00:00 AM

Ingredients 8
Servings 8


  • 1
    fresh baby marrows
  • 15
  • 50
  • 4
    large eggs
  • 300
    thick cream
  • 30
    chopped herbs such as parsley and sage
  • pinch cayenne pepper
  • freshly ground black pepper


Preheat oven to 180 °C.
Grease a small aluminium foil loaf tin with butter or non-stick spray.
Line with wax paper.
Grate the baby marrows, sprinkle with salt and stand for one hour.
Drain and discard the liquid.
Rinse the marrows under running water and pat dry.
Melt the butter and, stirring continuously, stir-fry the grated marrows for 10 minutes or until soft.
Leave to cool.
Whisk together the eggs and cream and add the herbs, seasoning and baby marrows.
Mix well and spoon into the prepared tin.
Cover and place in an ovenproof dish filled halfway with hot water.
Bake for 1 1/4 hours or until firm.
Leave to cool and chill.
Serve with onion marmalade:
Place 2 sliced onions, 15 ml mustard seeds, 125 ml balsamic vinegar, 125 ml water and 125 ml white sugar in a saucepan and bring to the boil.
Reduce heat and simmer until the liquid has reduced and formed a thick syrup.

Read more on: bake  |  stir-fry


Pasta e Piselli

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