Create A Vibrant Rainbow Terrine: A Step-By-Step Guide

Rainbow Terrine is a colourful dish that resembles a rainbow and is made using seven different vegetables. It is a French dish that is served cold and is perfect for using up leftover vegetables in the fridge. The dish is both fun and delicious and can be served as a dinner, snack, side, starter, lunchbox addition, or even as a bulked-up dinner. The process of making a Rainbow Terrine involves layering vegetables, adding pesto, and pressing the layers down to keep the terrine tight and compact once sliced.

Layering vegetables

Firstly, prepare your vegetables. For a rainbow effect, choose vegetables with distinct colours, such as red peppers, orange carrots, yellow squash, green courgettes, and purple aubergines. You can also include leafy greens like spinach and colourful additions like sweetcorn, peas, and tomatoes. Cut your vegetables into uniform shapes and sizes to ensure even cooking and an attractive presentation.

Before layering, you'll need to cook your vegetables to soften them slightly. Blanching or roasting are popular methods. Blanching helps retain colour and texture, while roasting adds a slight char and enhances flavour. Once cooked, allow the vegetables to cool slightly before assembling the terrine.

Now, it's time to assemble your rainbow! Choose a loaf tin or similar container lined with cling film for easy removal later. Start with your red layer, placing red peppers at the bottom of the tin. Spread a thin layer of pesto or another binding agent on top to help hold the vegetables together. Next, add a layer of orange carrots, pressing them down gently to create a compact layer. Repeat with yellow squash, green courgettes, and purple aubergines, spreading a thin layer of pesto between each layer and pressing down firmly.

Finally, finish with any additional layers, such as mashed black beans or a bed of spinach leaves, and fold the overhanging spinach leaves or cling film over the top. Weight the terrine and refrigerate it for at least four hours or overnight to set. When ready to serve, simply remove the cling film, slice, and enjoy the reveal of your colourful creation!

Preparing the tin

Line a 2lb loaf tin with cling film. This will make it easy to remove the terrine later. You will fold the spinach leaves over the top of the terrine, so leave enough overhanging the sides of the tin to do this.

Blanch a bag of spinach in a medium-sized pot of boiling water for 1 minute. Drain and rinse the spinach under cold water to stop the cooking process. Pat the spinach dry with kitchen paper.

Use the spinach leaves to line the tin, overlapping them slightly and leaving enough hanging over the sides so that you can fold them back over the terrine once you have finished layering it. Reserve a few leaves for later.

Now your tin is ready for layering.

Cooking the vegetables

Preheat your oven to 200°C/gas mark 6. Line three baking trays and a 2lb loaf tin with cling film. Put the courgette and aubergine matchsticks in a large bowl with 2 tablespoons of oil and 1 teaspoon of salt. Mix well to ensure all the vegetables are coated evenly.

Peel the sweet potatoes and cut them in half lengthwise, creating 1cm strips. Repeat this process with the carrots. Place the sweet potato and carrot strips in a separate bowl, adding 2 tablespoons of oil and ½ teaspoon of salt. Mix thoroughly, ensuring all the strips are coated evenly.

Place the pepper strips in another bowl and add 2 tablespoons of oil and the remaining ½ teaspoon of salt. Again, mix well to ensure an even coating. Place the vegetables on the three baking trays and bake in the oven for 20 minutes. They should be soft, well-cooked, and slightly charred. Leave them to cool.

In the meantime, bring a medium-sized pot of water to a boil. Add the spinach and blanch for 1 minute. Drain the spinach and rinse under cold water to stop the cooking process. Pat the spinach dry with kitchen paper. Use the spinach leaves to line the loaf tin, overlapping them slightly, and leave enough hanging over the sides so that you can fold them over the top of the terrine later.

Layering the Vegetables

Now it's time to assemble your rainbow! Place the red peppers in the bottom of the lined loaf tin. Spread a couple of spoons of pesto on top of the peppers to create a thin, even layer.

Next, layer the carrots and use a potato masher, flat spatula, or tin to press them down and even out the layer. Add another thin layer of pesto.

Continue building your rainbow by adding the squash, followed by the courgettes and aubergines. After each layer, be sure to press down and add a thin layer of pesto.

Finally, add an even layer of the mashed black beans and press down one last time. Fold the spinach leaves tightly over the bean layer, filling any gaps with the reserved spinach.

Assembling the terrine

Line a 2lb loaf tin with cling film. This will make it easier to remove the terrine later.

Line the tin with spinach leaves, overlapping them slightly and leaving enough hanging over the sides so that you can fold them back over the terrine once you’ve finished layering it. Reserve a few leaves for later.

Layer the bottom of the lined tin with the red peppers. Add a couple of spoons of pesto on top and spread it over the red pepper layer, like a thin layer of butter in a sandwich.

Next, layer up the carrots, pressing them down with a potato masher, a flat spatula, or the back of a tin to even them out, packing the layers tightly. Add another thin layer of pesto.

Now add the squash layer. Continue to press down the terrine after each layer. This is the key to keeping your terrine tight and compact once sliced. Add a thin layer of pesto.

Repeat with the courgettes and aubergines, pressing down each time and adding another thin layer of pesto.

Finally, add an even layer of the mashed black beans. Press down one last time, then fold the spinach leaves tightly over the bean layer, filling in the gaps with the reserved spinach.

Wrap the top of the terrine tightly with the overhanging cling film. Find something heavy, like a couple of tins, to put on top of the terrine as a weight. Put the terrine in the fridge for at least 4 hours. Keep it refrigerated until ready to serve.

Serving the terrine

To serve, carefully turn the terrine out onto a board or large plate. Use the cling film that lined your tin to help lift it out smoothly and avoid any mishaps. Once the terrine is on the serving dish, gently remove the cling film and discard it.

The next step is to slice the terrine. Depending on the size of your terrine, you can cut it into thin or thick slices—consider the portion size and the number of guests you are serving. Use a sharp knife to ensure clean, precise cuts.

Finally, the presentation is key to showcasing your rainbow terrine. Arrange the slices on plates or a platter, ensuring each serving includes a variety of colourful layers. Drizzle a little pesto on top, as suggested by SuperValu, or get creative with your favourite sauce or garnish to enhance the flavour and visual appeal.

Your rainbow terrine is now ready to be enjoyed! This vibrant dish is sure to impress and delight your guests with its colourful layers and unique flavour combinations.

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