Papua New Guinean Inspired Vegetable Terrine

Ingredients

While the original French terrine typically includes meat or seafood, this Papua New Guinean adaptation focuses on showcasing the abundance of fresh vegetables found in the region. The traditional French cooking techniques are replaced with baking, which allows the flavors of the vegetables to meld together beautifully. Additionally, the spices and seasonings used in this recipe are inspired by the unique flavors of Papua New Guinean cuisine, adding a distinct twist to the dish. We alse have the original recipe for Terrine, so you can check it out.

• 2 large sweet potatoes, peeled and thinly sliced (500g) 2 large sweet potatoes, peeled and thinly sliced (500g)
• 2 taro roots, peeled and thinly sliced (400g) 2 taro roots, peeled and thinly sliced (400g)
• 1 large eggplant, thinly sliced (300g) 1 large eggplant, thinly sliced (300g)
• 2 cups spinach leaves (100g) 2 cups spinach leaves (100g)
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for greasing Olive oil for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot of salted boiling water, blanch the sweet potato slices for 2 minutes. Remove and set aside.
3. 3.
   Repeat the blanching process with the taro slices, eggplant slices, and spinach leaves, blanching each for 1 minute. Set aside.
4. 4.
   In a small bowl, mix together the thyme, parsley, turmeric, paprika, salt, and pepper.
5. 5.
   Grease a loaf pan with olive oil.
6. 6.
   Begin layering the vegetables in the loaf pan, starting with a layer of sweet potato slices, followed by taro, eggplant, spinach, and bell peppers. Sprinkle each layer with the herb and spice mixture.
7. 7.
   Repeat the layering process until all the vegetables are used, finishing with a layer of sweet potato slices on top.
8. 8.
   Cover the loaf pan with aluminum foil and bake for 45 minutes.
9. 9.
   Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender.
10. 10.
    Remove from the oven and let the terrine cool completely before refrigerating for at least 2 hours.
11. 11.
    Once chilled, carefully remove the terrine from the loaf pan and slice into thick slices.
12. 12.
    Serve chilled and enjoy the vibrant flavors of Papua New Guinea!

Treat your ingredients with care...

• Sweet potatoes — Make sure to slice the sweet potatoes thinly and evenly to ensure even cooking throughout the terrine.
• Taro roots — Choose firm and unblemished taro roots for the best results. Peel them carefully to remove the outer skin before slicing.
• Eggplant — Select eggplants that are firm and glossy. Salting the eggplant slices before blanching can help remove any bitterness.
• Spinach leaves — Use fresh spinach leaves and blanch them briefly to retain their vibrant green color.

Tips & Tricks

• Experiment with different vegetables based on seasonal availability to add variety to the terrine.
• Add a layer of sliced tomatoes or roasted red peppers for an extra burst of flavor.
• Serve the terrine with a tangy tomato chutney or a refreshing cucumber yogurt sauce.
• For a more indulgent version, sprinkle some grated cheese between the vegetable layers.
• Allow the terrine to chill for at least 2 hours before serving to ensure it holds its shape when sliced.

Serving advice

Serve the Papua New Guinean inspired vegetable terrine chilled as an appetizer or as a light main course. Accompany it with a fresh green salad and crusty bread for a complete meal.

Presentation advice

To enhance the presentation, garnish the terrine with a sprinkle of fresh herbs such as parsley or thyme. Serve it on a platter with colorful edible flowers for an eye-catching display.