LAYERED VEGETABLE TERRINE 

This superb terrine, with its layers of colorful, crunchy vegetables and creamy chicken mousse, is a special item of the Lygon Arms in Broadway, Worcestershire, England. Our thanks to Douglas Barrington, Australian-born managing director of the Lygon Arms, for this recipe. 

INGREDIENTS

• 250g zucchini 

• 250g carrots 

• 250g broccoli 

• 250g bacon 

• 2 chicken fillets 

• 2 egg whites 

• 300ml carton cream 

TOMATO SAUCE 

• 750g ripe tomatoes 

• 1 tablespoon chopped mint 

• 1 clove garlic 

• ½ cup water salt, pepper 

• ½ teaspoon sugar

 LAYERED VEGETABLE TERRINE RECIPE:

Remove ends from zucchini and cut into thin slices lengthwise Peel carrots and cut away ends and tips into thin slices lengthwise Washi broccoli and cut into small flowerets Place carrots in pan of boiling water, cook 3 minutes, drain, and rinse under cold running water Repeat process with broccoli Place zucchini in boiling water cook 1 minute, drain and rinse under cold running water 

Remove the rind from bacon, chop bacon roughly Cut chicken fillets into large pieces Place bacon and chicken in a food processor and process until finely minced While the motor is running. pour egg whites through a funnel and process for 30 seconds Slowly add cream and process until just combined 

Spread a small amount of chicken mousse over the base of a greased ovenproof dish or loaf tin ( the base measures 9cm x 22cm ) Arrange a layer of carrots over the mousse Spread another thin layer of mousse on top of the carrots, arrange a layer of zucchini on top Repeat process with carrots and end with a layer of broccoli Spread remaining mousse over broccoli Cover top with a sheet of aluminum foil, place in a baking dish with hot water halfway up the sides Bake in a slow oven 50 minutes. Remove the dish from the water and cool for 15 minutes before turning it out. Cut into slices, and serve with Tomato Sauce 

Tomato Sauce: Cut tomatoes into quarters Place tomatoes mint crushed garlic, and water in the pan, and bring to a boil reduce heat. simmer for 20 minutes Place tomatoes in a blender and blend on high speed for 30 seconds Push mixture through strainer, season with salt and pepper, and add sugar.

Alao Read: LAMB AND CHICKEN TERRINE