Thai style cauliflower and carrot terrine with chilli and peanut dressing

Method

1. Preheat the oven to 190C/Gas 5.

2. Put the steamed cauliflower together with 2 teaspoons grated ginger, zest of 1 lime, ¼ teaspoon salt and 5 tablespoons of the coconut cream into a food processor and process for about 20-30 seconds. Turn into a bowl and mix in 3 tablespoons of the ground almonds.

3. Put the steamed carrots with 2 teaspoons grated ginger, zest of 1 lime, ¼ tsp salt, and the remaining coconut cream into a food processor and process for about 20-30 seconds. If the carrots are not very sweet, add ½ tsp caster sugar. Turn out into a separate bowl and mix in the remaining 2 ½ tablespoons of ground almonds.

4. Grease a 450g non-stick loaf tin and line with baking parchment. Divide both vegetable mixtures into two, and layer them in the prepared loaf time starting with the carrot mixture. (It is easier to put each layer on top of the other by blobbing the mixture all over the previous layer and then spreading it gently over, rather than putting all the mixture in at once.)

5. Bake the terrine in the preheated oven for about 30 minutes until well set. Half way through, cover the top with tin foil if it starts to brown. Let it cool in the tin for about 10 minutes before turning out and cooling completely. Chill well in the fridge before serving.

6. For the dressing: mix all of the dressing ingredient together. The dressing should be quite thick rather than runny.

7. Serve the terrine in slices with a spoonful or two of the dressing on the side.

© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org