Quinoa, Green Olive and Tomato Terrine
4 teaspoons olive oil
2 shallots, chopped
1 preserved lemon, rinsed and diced
1 cup quinoa (uncooked)
3 gelatin leaves
1 cup vegetable stock
Heat the oil in a pan.
Pour a little water into a small bowl, add the gelatin, and leave to soften for 5 minutes.
Make alternating layers of tomato, quinoa and olives in individual ramekins (I used glasses).
This recipe comes from a Fergus Henderson cookbook - which is brilliant because he's usually all about pork. This makes a wonderful summer starter for any dinner, or it can be a main course if you have a good salad to serve alongside it.
December 9, 2009