Low Carbohydrate Recipes - Leek Terrine with Red Peppers Recipe

  
 

Low Carbohydrate Side-Dishes Recipes - Leek Terrine with Red Peppers Recipe

Ingredients

Serve 4

  • 1. 5kg/4lb slender leeks

  • 4 large red (bell) peppers, halved and seeded

  • 15ml/1 tbsp extra virgin olive oil

  • 10ml/2 tsp balsamic vinegar

  • 5ml/ 1 tsp ground roasted cumin seeds

  • salt and ground black pepper

For the dressing:

  • 60ml/4 tbsp extra virgin olive oil

  • 1 garlic clove, bruised and peeled

  • 5ml/1 tsp Dijon mustard

  • 5ml/1 tsp soy sauce

  • 15ml/1 tbsp balsamic vinegar

  • 2.5-5ml/1/2-1 tsp ground roasted cumin seeds

  • 15-30ml/1-2 tbsp chopped mixed fresh basil and flat leaf parsley

Method:

  1. Line a 23cm/9in-long terrine or loaf tin (pan) with clear film (plastic wrap), leaving the ends overhanging the tin. Carefully cut the leeks to the same length as the tin.

  2. Cook the leeks in salted boiling water for 5-7 minutes, or until just tender. Drain thoroughly and leave to cool, then squeeze out as much water as possible from the leeks and leave them to drain on a clean dishtowel.

  3. Grill (broil) the red peppers, skin-side uppermost, until the skin blisters and blackens. Place in a bowl, cover and leave for 10 minutes. Peel the peppers and cut the flesh into long strips, then place them in a bowl and pour over the oil and balsamic vinegar and sprinkle with the cumin. Season to taste with salt and pepper and toss well.

  4. Layer the leeks and strips of red pepper in the lined tin, alternating the layers and finishing with a layer of roasted peppers. Season the leeks with a little more salt and ground black pepper.

  5. Cover the terrine with the overhanging clear film. Top with a plate and weigh it down with heavy food cans or scale weights. Chill for several hours or overnight.

  6. To make the dressing, place the oil, garlic, mustard, soy sauce and vinegar in a jug (pitcher) and mix thoroughly. Season to taste with salt and pepper. Add ground cumin to taste and leave to stand for several hours. Discard the garlic and stir in the fresh herbs.

  7. When ready to serve, carefully un-mould the terrine and cut it into thick slices. Serve drizzled with the dressing.