This traditional dish is a great way to enjoy some of the joys of Christmas. It is a delicious combination of fresh vegetables, herbs, spices and jelly, which makes it very festive.
To prepare this terrine you will need:
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons of olive oil
- 250g mushrooms, sliced
- 300ml vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato purée
- 4 tablespoons red wine vinegar
- 4 tablespoons redcurrant jelly
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat the oil in a large saucepan over a medium heat and add the onion, carrot and celery. Cook for about 5 minutes until softened.
Add the mushrooms and cook for a further 5 minutes until lightly browned. Add the vegetable stock, thyme, oregano, tomato purée and vinegar. Bring to the boil then reduce the heat and simmer for 15 minutes.
Meanwhile line an 8 inch (20cm) square cake tin with parchment paper. Pour in the mushroom mixture and spread out evenly. Place small spoonfuls of redcurrant jelly evenly across the surface. Bake in the preheated oven for 30 minutes.
Once cooked remove from the tin, cut into slices and serve warm or cold with a salad.