Vegan Veg - Recipe: Asparagus pea and sun dried tomato terrine
By: Richard Morris
Before I begin, I should make it clear that I’ve been working with the ‘Winged Pea’ Lotus tetragonolobus (Tetragonolobus purpureus is the more usual red flowered form grown) as opposed to the ‘Winged Bean’ Psophocarpus tetragonolobus , which is also known as the asparagus pea and is used in South East Asian cookery.
I’ve got to be honest, when I first encountered asparagus peas, I steamed them and served them as a side vegetable and I couldn’t see what the fuss was about. It’s necessary to pick them very young if they’re going to be used in this way.
Faced with a trug load of slightly older specimens, it was with a heavy heart that I dragged myself into the kitchen with about as much enthusiasm as an alchemist who has realised that his life’s work has been utterly futile. Then came the soup. The subtlety of the vegetable shone through and there it was, liquid gold (well, green in this instance) and magical.
From there, it was just a short step to find recipes that really showcased the delicate flavour of this unusual crop.
Asparagus pea and sun dried tomato terrine
(Serves 4-6)
Allow at least three hours to prepare
400g asparagus peas
250g sun dried tomatoes, soaked overnight in 100ml white wine
250g vegan cream cheese
500ml vegetable stock
2x 5g sachets VegeGel (or similar)
1. Line a terrine dish (or individual dishes) with lightly oiled cling film
2. Simmer the asparagus peas in the stock for 20-25 minutes
3. Transfer to a blender, blend until smooth then pass through a fine sieve
4. Allow the puree to cool, transfer to a clean saucepan and sprinkle over the contents of one of the sachets of VegeGel
5. Stir in until dissolved and then bring almost to the boil
6. Transfer to the terrine, smooth out and place in the fridge to set (20 mins approx)
7. Soften the cream cheese slightly (15 seconds in the microwave should be enough)
8. Spread the cream cheese over the set asparagus pea purée and return to
the fridge
9. Blend the tomatoes with the wine they have soaked in, place in a clean pan and sprinkle over the contents of the second sachet of VegeGel (add more liquid if needed)
10. Stir in until dissolved and then bring almost to the boil
11. Transfer to the terrine, smooth out and place in the fridge to set (minimum of
20 minutes)
12. When set to the touch (longer if possible), turn out on to a plate, serve sliced with crusty bread
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