Crunchy Nut Terrine

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If you are like me, and have a sense of dread when you know a vegetarian is coming to dinner, this recipe could be for you.  I am afraid I am not very imaginative when it comes to vegetarian meals.  My imagination goes as far as pizza, quiche or pasta but then it conks out and it all gets a bit hard.

Of course, this recipe is also perfect if you are a vegetarian 🙂 or doing the right thing by the environment and trying to cut down on the amount of meat you are eating.

As I have mentioned before, I went through a two-minute vegetarian stage when I was young.  As a result, I have two vegetarian cookbooks (one for each minute) from which I have cooked the grand total of one recipe – today’s feature recipe.  It’s a beauty.  I have cooked this one loads of times.   Not only does it taste good, it looks the part when pizza or pasta may not.  It presents well and looks like you have made a bit of effort for the guest.

It is also very versatile.   Even though this recipe is for a terrine, the mixture works particularly well as vegetarian rissoles which are perfect if  you are silly enough to invite a vegetarian to a barbeque.  I have made it as vegetarian rissoles several times and find  they disappear more quickly than the steak and sausages.

The recipe is from an old (1980) Bay book called Vegetarian Cuisine by Louise Goodwin.

Serves 4 – 6.

Ingredients:

  • 1½ cups celery, finely chopped
  • 1½ cups onion, finely chopped
  • 2 tbs* oil
  • ½ cup almond meal
  • 1 cup walnuts, chopped
  • 1 cup roasted cashew nuts, chopped
  • ¼ cup rolled oats
  • 1 tbs* sesame seeds
  • 250g cottage cheese
  • 3 eggs
  • 1 tsp salt
  • black pepper, to taste
  • 1 tbs* fresh parsley
  • 1 tsp fresh marjoram or ¼ tsp dried marjoram

*These are 20 mil tablespoons.

 Method:

  1. Heat oil and cook the celery and onion until soft and transparent.  Set aside to cool.
  2. Combine all the remaining ingredients.
  3. Add the cooked celery and onion.
  4. Line a loaf tin (mine was about 22cm x 12 cm) with baking paper and spoon in the mixture.
  5. Bake at 180°C for 45 mins or until firm.  If it doesn’t feel firm, cook for a little longer.
  6. Turn out onto a plate, remove paper and cool slightly before serving.

27 thoughts on “Crunchy Nut Terrine

  1. I once thought about being a vegetarian when I was a teenager but then I couldn’t come up with a good enough reason to follow through. Funny you should mention inviting a vegetarian to a barbecue…one of last weeks guests was a vegetarian who is gluten and lactose intolerant, including cheese.

  2. I’ve never been a vegetarian but I’d love this terrine. I too struggle to keep my veggo friends well fed. 🙂

  3. We are a nutty household, in many ways!, so always have most of the ingredients on hand… often part packets/jars to be used up and Crunchy Nut Terrine would do that. It looks delicious vego or not. And I was relieved it didn’t contain the sugary breakfast cereal of the same name 🙂

  4. As a meatloaf kind of guy, this appeals to me. And as far as vegetarian cooking goes, I’m finding that the older I get, and the more I’m depending on my garden, the less proteins in meat form we’re eating – we’re really ‘fish’ people – down to meat maybe 2 times a week, and then only 3/4 oz servings – but as little meat as we eat, I’ll never give it up entirely – always want that opportunity.

  5. Glenda this crunchy nut terrine look fabulous and sounds really tasty. Love all the wonderful ingredients and I am sure any carnivore would fight you for this one. Some old recipes never go out of fashion 🙂

  6. Sense of dread! Aw. we are not that bad, consider us a challenge! The crunchy nut terrine is delicious. I’d certainly recommend it.

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