Herbed baby marrow terrine

YOU
8 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

1.00 kg courgettes
15.00 ml salt
50.00 g butter
4.00 eggs — large
300.00 ml cream — thick
30.00 ml fresh herbs — parsley and sage, chopped
0.00 cayenne pepper — pinch
0.00 black pepper — freshly ground
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180 &degC.
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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.