inch terrine tin or a standard size non-stick ring mould
Dissolve both the sachets of aspic jelly powder in a large jug with the boiling water. Add the sherry, seasoning and chilli sauce/oil to taste. Leave the jelly to cool and then transfer it to the refrigerator so that it can thicken up a little. Keep watching the jelly so that it does not become too thick to handle.
Meanwhile, blanch the green beans in boiling water for 3 minutes, drain and refresh under cold water. Cut the pepper into bite size pieces. Choose some of the best coriander (cilantro) leaves and set the rest aside to mix in with your salad garnish. Arrange rows of prawns (shrimps), green beans, yellow pepper, coriander (cilantro) leaves and tomatoes all the way across and down the length of the terrine tin in any design you like.
Spoon the slightly thickened, cold aspic jelly all over the design until you have a thin, smooth layer covering the seafood and vegetables. Put it in the deep freeze for a few minutes until set.
Repeat this in continuous layers until all the ingredients and jelly are used up.
Cover the terrine with clingfilm (plastic wrap) and chill until completely firm and set. I suggest at least 4 more hours.
Uncover the terrine. Dip the base of the tin into a basin of boiling water for a second then, using a sharp knife, ease the jelly from around the edges of the tin and quickly turn it onto the centre of an oblong serving dish.
Mix the rocket (arugula) leaves, watercress and reserved coriander (cilantro). Toss the leaves in a little lemon juice and black pepper (or some really good fat-free salad dressing). Arrange the salad around the base of the terrine and serve immediately, or keep it in the refrigerator until needed.
Spinach and Cheese Moulds
For special occasions, you can add a few chopped prawns (shrimp) to the cheese filling and then decorate the moulds with whole prawns (shrimp) on a bed of salad leaves. I often change the filling to include pieces of chopped mild red chilli and red pepper.
Serves 4–6
CHEESE MOULDS
170g/6oz/3 cups of fresh, young spinach leaves, trimmed
500g/17oz/2 generous cups of virtually fat-free fromage frais
1 small clove of garlic, peeled and crushed
200g/7oz/1¼ cups of cooked and drained sweetcorn kernels
2 heaped tablespoons of shredded fresh basil leaves
Salt and freshly ground black pepper
A little freshly grated nutmeg
11.7g/½oz sachet (US 1 tablespoon) powdered gelatine or vegetarian equivalent, dissolved according to the instructions on the packet
TOMATO AND RED PEPPER SAUCE
1 teaspoon of cumin powder
400g/14oz/2 cups of canned plum tomatoes in natural juice
400g/14oz/2 cups of canned pimentos (sweet peppers) in natural juice, drained
A few drops of (GF) chilli sauce/oil
Salt and freshly ground black pepper
4–6 ramekins or tin moulds, lined on the base with a circle of baking parchment (wax paper)
Fresh basil leaves or whole baby sweetcorn and fresh rocket (arugula) leaves to decorate
Cook the spinach in a saucepan with a little water until just wilted. Do not over-cook it, 3 minutes should be enough. Drain the spinach and pat it dry with kitchen (paper) towels.
Make the sauce. Purée the cumin with the tomatoes and pimentos in a food processor. Add the chilli sauce/oil according to taste and season with salt and pepper. Transfer the sauce to a jug and chill in the refrigerator until needed.
Line the ramekins or moulds with the spinach leaves, covering the base and letting the leaves overhang the edges enough to enable you to fold them back into the middle.
Mix the fromage frais with the garlic, sweetcorn, basil, salt, pepper and nutmeg in a bowl. Stir in the dissolved gelatine, then spoon the mixture into each ramekin and smooth over. Now gently pull the spinach leaves over the filling and cover it with more leaves, if necessary, so that there is no filling showing.
Place in the refrigerator for at least 4 hours to set.
Loosen the edges of the spinach away from its mould and turn each one out onto the centre of a serving plate. Remove the circle of paper and drizzle the tomato and red pepper sauce over the moulds.
Decorate around the moulds with fresh basil leaves or, for special occasions, place a star of halved baby sweetcorn around each one and serve on a bed of rocket (arugula). Serve chilled.
Pumpkin and Cheese Tart
Pumpkins are now widely available and are just as popular in England as in the USA. Here is an interesting and unusual recipe for you to try.
Serves 6
PASTRY
100g/3½ oz/2/3 cup of brown rice flour
70g/2½ oz/½ cup of maize flour
70g/2½ oz/½ cup of porridge oats
½ teaspoon of salt
115g/4oz/½ cup of (DF) margarine
1 large free-range egg, beaten
1 tablespoon of olive oil
FILLING
600g/21 oz of pumpkin flesh, peeled and seeded
4 tablespoons of olive oil
1 small onion, peeled and sliced
1 teaspoon of fresh thyme leaves
1 clove of garlic, peeled and crushed
Salt and freshly ground black pepper
Grated nutmeg
130g/4½ oz/2/3 cup of grated goat’s or sheep’s cheese, or vegetarian cheese
240ml/8fl oz/1 cup of goat’s or sheep’s yogurt
3 large free-range eggs, beaten
A pinch of cayenne pepper and a bunch of lamb’s lettuce (mâche)
24cm/10
