Recipe - Roasted Aubergine Pepper Olive And Parsnip Terrine With W

TERRINE
2 lg Aubergines
2 Parsnips; peeled (2 to 3)
4 Red peppers
2 Yellow peppers
Extra virgin olive oil
1 small Jar black olive paste
1 Leaf gelatine; softened in
cold
; water and dissolved
; in One fourth pint
; vegetable stock

PESTO
2 ounce Parsley or a mixture of
herbs
6 ounce Shelled fresh cobnuts or
walnuts
4 ounce Clotted cream with lemon
juice
Salt and pepper

Slice the aubergines and parsnips lengthways. Quarter the peppers and
remove the seeds and pith. Brush the vegetables lightly with oil and roast
in the oven until tender, or cook on a griddle or under the grill. The
peppers should be charred, and when cool enough to handle, skinned.

Layer the vegetables in a loaf tin: aubergines, red peppers, parsnips,
yellow peppers, parsnips, red peppers and finally aubergine on top,
spreading a little olive paste on each layer. Pour on the stock and let the
vegetables absorb it for 20 or 30 minutes. Cover with cling film and
refrigerate overnight. Turn out, slice and serve with the walnut and
parsley sauce.

To make the pesto sauce, remove the stick stems from the parsley (which
should be dry), and roughly chop in a food processor. Add the rest of the
ingredients and blend until the mixture reaches the texture you prefer.
Alternatively, pound the nuts and blend in the butter or cream and
finelychopped herbs. You can add a touch of grated nutmeg and/or pepper.

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