Quinoa, Green Olive and Tomato Terrine

Photo: Jenny Richards

Ingredients

4 teaspoons olive oil

2 shallots, chopped

1 preserved lemon, rinsed and diced

1 cup quinoa (uncooked)

3 gelatin leaves

1/2 cup dry white wine

1 cup vegetable stock

14 ounces canned tomato confit slices (we used 14 halves of roasted roma tomatoes)

1 cup pitted green olives, sliced (I used green Cerignola

salt and pepper

Preparation

Heat the oil in a pan.

Add the shallots and lemon and cook over low heat, stirring occasionally for about 5 minutes, until softened

Stir in the quinoa and cook, stirring constantly for 2 - 3 minutes until the grains are well coated in oil.

Pour in water to cover, bring to the boil and simmer gently for about 15 minutes, until the liquid has evaporated and the grains are tender but slightly crunchy.

Season with salt and pepper.

Pour a little water into a small bowl, add the gelatin, and leave to soften for 5 minutes.

Meanwhile, pour the wine and stock into a pan and bring to the boil. Squeeze out the gelatin leaves and add to the pan, whisking constantly, then remove from the heat.

Make alternating layers of tomato, quinoa and olives in individual ramekins (I used glasses).

Pour in the wine and stock mixture and leave to cool, then chill in the refrigerator for 24 hours, until set.

Before serving, warm the terrine very slightly so that it is easier to turn out.

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About

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.