What’d You Do Last Weekend?
Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
Quinoa, Green Olive, and Tomato Terrine
In the spirit of trying new things, we pulled this recipe from our new Stephane Reynaud book, Terrine. And in full disclosure I must say, this recipe has no pork!
Quinoa, Green Olive, and Tomato Terrine
4 T olive oil
2 shallots, chopped
1 preserved lemon, rinsed and diced
1 c quinoa (uncooked)
3 gelatin leaves
~1/2 c dry white wine
~1 c vegetable stock
14 oz canned tomato confit slices (we used 14 halves of roasted roma tomatoes)
~1 c pitted green olives, sliced (I used green Cerignola olives)
salt and pepper
- Heat the oil in a pan. Add the shallots and lemon and cook over low heat, stirring occasionally for about 5 minutes, until softened
- Stir in the quinoa and cook, stirring constantly for 2 - 3 minutes until the grains are well coated in oil. Pour in water to cover, bring to the boil and simmer gently for about 15 minutes, until the liquid has evaporated and the grains are tender but slightly crunchy. Season with salt and pepper.
- Pour a little water into a small bowl, add the gelatin, and leave to soften for 5 minutes.
- Meanwhile, pour the wine and stock into a pan and bring to the boil. Squeeze out the gelatin leaves and add to the pan, whisking constantly, then remove from the heat.
- Make alternating layers of tomato, quinoa and olives in individual ramekins (I used glasses). Pour in the wine and stock mixture and leave to cool, then chill in the refrigerator for 24 hours, until set.
Before serving, warm the terrine very slightly so that it is easier to turn out.
