Potato Terrine


  • 2 large potatoes
  • 1 medium red capsicum
  • 1 large eggplant
  • 1 large leek
  • 1/3 cup olive oil
  • 4 cloves garlic
  • 2 tbs chopped fresh thyme (or sage, or a mixture of both)
  • 1 tsp ground black pepper
  • 10 slices proscuitto or pancetta
  • 250g mozzarella, sliced
  • 1 cup fresh basil leaves

Saffron Vinaigrette

  • 1/3 cup olive oil
  • 2 tbs lemon juice
  • pinch of saffron threads


  1. Preheat oven to 180C and grease a loaf pan.
  2. Cut potatoes into thin slices. Add slices to a large pan of boiling water and cook for 4 minutes until potatoes are just beginning to soften.
  3. Quarter capsicum, remove seeds and cook skin side up under a grill (or skin side down on a bbq) until skin blackens. Place in a plastic bag for 5 minutes and then peel away skin.
  4. Cut eggplant into 5mm slices, spray sides with oil. Cook in a pan until brown and soft and drain on paper towel.
  5. Slice white part of the leek in half lengthways and then cut into 7cm lengths.
  6. Combine oil, garlic, thyme and pepper.
  7. Line loaf pan with proscuitto with over hanging edges. Layer potato, capsicum, eggplant and leek in alternating layers, brushing with oil mixture, adding cheese, or basil between. Top with remaining cheese and cover with proscuitto slices.
  8. Cover terrine in foil and cook in the oven for 1 hour, uncover and cook for a further 40 minutes. Remove from oven and pour off an excess liquid, cover with plastic wrap and weight with 2 cans for about 1 hour.
  9. Shake vinaigrette ingredients in a jar and serve with terrine.

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