The charter industry is especially competitive on the food front and most yacht clients seldom eat ashore as the food provided so far surpasses anything ashore.
Case in point a new yacht in charter "Pacific Wave" dropped anchor behind us not too long ago to show us around the boat and get a feel for their menus... Of course I scored a recipe!
Pacific Wave's Grilled Chilled Vegetable Terrine
This is an excellent lunch or dinner starter which can be prepared the evening before. Served chilled with fresh Basil leaves and a light dressing.
Ingredients - Serves 6
2 large Red Peppers - quartered, cored and seeded
2 large Yellow Peppers - quartered, cored and seeded
2 large Courgettes - sliced lengthways
1 large Aubergine - sliced lengthways
1 large Red Onion - thinly sliced
6 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Tomato Puree
400ml Tomato Juice
1 sachet powered Gelatine
Fresh basil leaves - to garnish
For the dressing
6 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
Salt & Ground Black Pepper
- Place the prepared peppers skin side up under a hot grill and cook until the skins are blackened. Transfer to a bowl and cover with a plate. Leave to cool.
- Arrange the aubergine and courgette slices on separate baking sheets. Brush them with a little oil and cook under the grill, turning occasionally, until they are tender and golden.
- Heat the remaining olive oil in a frying pan, and add the sliced onion, raisins, tomato puree and red wine vinegar. Cook gently until the mixture is soft and syrupy. Set aside and leave to cool in the frying pan.
- Lightly oil a 1.75 lt (3 pint) terrine, and then line with clear film leaving a little hanging over the sides.
- Pour half the tomato juice into a saucepan, and sprinkle with the gelatine. Dissolve gently over a low heat, stirring to prevent any lumps from forming.
- Place a layer of red peppers in the base of the terrine, and pour in enough of the tomato juice with gelatine to cover.
- Continue layering the vegetables, pouring tomato juice with gelatine over each layer. Finishing with a layer of red peppers.
- Add the remaining tomato juice to the pan and pour into the terrine. Give it a short tap, to disperse the juice. Cover and chill until set.
- To make the dressing, whisk together the oil and vinegar, and season.
- Turn out the terrine and remove the clear film.
- Serve in thick slices, drizzled with dressing and garnished with basil leaves.