Recipe: Pumpkin and Spinach Terrine with a Tomato and Ginger Concasse

Retro Pumpkin and Spinach Terrine served on a bed of Tomato and Ginger Concasse |Heat in The Kitchen | Terrine | Retro

This recipe is so 1970’s, but delicious!

Feel free to browse recipes from our Retro Recipes series. You might also like our Pumpkin recipes here and here. Or you might like to browse Spinach recipes here and here. Check out our easy Winter recipes here and here.

Retro Pumpkin and Spinach Terrine with a Tomato and Ginger Concasse

So 70’s but still good.

The Terrine 1 kg mashed pumpkin 1 Tblspn white miso
225 g cashew pieces 1 Tblspn canola or virgin olive oil
225 g spinach, stalks removed 500 g baked ricotta cheese
The Concasse 2 tspn canola or virgin olive oil 1 onion finely chopped
3 tspn grated ginger 0.5 tspn chilli powder
500 g tomatoes, peeled and chopped 1 cup apple juice
1 tspn honey 2 tspn cider vinegar

To make the Terrine: (Can be done ahead of time.) Combine pumpkin with miso and cashew pieces. Brush a loaf pan with the oil. Wash spinach, remove stalks and pat dry. Put aside 12 – 16 leaves and blanch or steam the rest. Squeeze and chop.

Line the base and the sides of the pan with the whole leaves. Place 1/2 the pumpkin mixture in the dish, and spread out evenly. Press it down firmly. Place half the ricotta cheese slices on top of the pumpkin, top with the chopped spinach, then the remaining pumpkin and ricotta slices.

Place the remaining whole spinach leaves on top and cover the dish with foil. Bake in a moderate oven for 30 minutes. Allow to cool, turn out and slice.

To Make the Concasse: Stir fry the onion, ginger and chilli powder in oil over a medium heat for 2 minutes. Add tomatoes and apple juice and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove from the heat, stir in the honey and cider vinegar. Push through a sieve. Serve with the terrine.


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