Recipe: Courgette and Crab Terrine

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EATING AND DRINKING

COURGETTE AND CRAB TERRINE

Courgettes contain many vitamins and antioxidants. In order to preserve the bright green colour, they should be cooked for a short time only as they can become bitter. The skin is the most nutritious part of the vegetable, but it’s best to only eat the skin if the courgettes are organic.

INGREDIENTS

  • 5 small courgettes
  • 3 leeks
  • 2 medium onions
  • 6 eggs
  • 250ml milk
  • 6 crab sticks
  • Olive oil
  • Pepper and salt to season

METHOD

  1. Chop the leeks and onions into small cubes. Put them in a pan with a little oil over a low heat for about 10 minutes.
  2. Cut the courgette into small cubes and add to the pan. Fry over a low heat until the courgette is slightly soft but be careful not to overcook.
  3. Once al dente, strain the water from the onion, leek and courgette mixture.
  4. In a large bowl, beat the eggs, add milk and mix it with the vegetables. Season.
  5. Grease a loaf tin with butter or margarine and pour in a layer of the mixture. Next, add a layer of crab sticks placed across the tin, before pouring the rest of the mixture on top.
  6. Sit the loaf tin within an oven tray holding 2-3cm of water. Put the tray in the oven and cook at 180ºC for about 40 minutes.
  7. Set aside to cool down and prevent it from breaking. Serve cool and accompany with a vinaigrette.

CHEF’S RECOMMENDATIONS

  • You can vary the ingredients of this recipe as much as you like. Instead of crab you can use prawns, ham or bacon, for example.
  • When making the mixture, you can also add a couple of tablespoons of grated Parmesan cheese.
  • You can try different sauces, such as tartar sauce, mayonnaise, or olive oil.
  • Visit www.ambdosfogons.com for more traditional Catalan recipes by Toni Rocamora.