Ratatouille Terrine
Full Steam Ahead book page 142
Tweaking
I have to admit that I fooled around with this recipe a bit, but I did keep to the basic idea.
I only made a half recipe. I actually did exactly as they said until it came to the sauce. It was rather hot that evening so we decided to try the terrine without the sauce over it and cold. We really loved it. It wasn't a thing of beauty as you could clearly see the bread base with all the vegie juices, but yum. The flavours really melded together with the weights on it in the fridge. I left it weighted down for about 4 hours. As I dislike egg whites I mashed the eggs together and put them in instead of slicing them.
I will definitely be making this again as a side dish without the sauce.
Score 4.5/5
