Pinenut and vegetable terrine
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.
MethodChop 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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