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Pinenut and vegetable terrine

Submitted by Lesley 11 June 2009

Serve this with redcurrant jelly that has been warmed through with a glass of port and allowed to simmer and reduce a little to make a nice sauce. This is also lovely cold with salad.



1 each of Red Yellow and Orange peppers,1 punnet button mushrooms,2 cloves finely chopped or crushed garlic ,Good handful pinenuts (toasted),wholemeal breadcrumbs,2 tablespoons tomato puree,grated fresh Parmesan cheese (approx 100gm),I egg beaten,large bunch parsley chopped,


Chop the peppers into equal size chunks (about 1/2) fry in a little olive oil with the garlic, add the mushrooms and fry for a further couple of mins ony to keep the colour. Remove from the heat and add a handful of pinenuts, add enough breadcrumbs to double the volume of the mixture, the tomato puree, salt and pepper, fresh grated Parmesan, beaten egg and the chopped parsley. Stir well, Place the mix in a greased loaf tin, smooth over the top and bake in a medium oven for 30 mins.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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