Roasted Vegetable Terrine with Crispy Fried Cashew Cheese

To Make Terrine
Preheat the oven to 180 °C.

Place all the vegetables whole onto a roasting tray and marinate by coating with the herbs, oil and seasoning. Roast until all of the vegetables are soft – keep checking throughout the cooking process, as they will cook at different speeds, due to size and texture.

When the vegetables are cooked, place them into a mixing bowl while hot and cover with cling wrap and allow them to steam. Set aside for 20 minutes or until cool.
Once cooled enough to work with, peel and deseed the peppers, and dice into small cubes.

Deseed the butternut and cube, leaving the skin on. Cube the baby marrow, and peel and cube the aubergine.

Drizzle all of the vegetables with lemon juice and allow to cool down completely.

To assemble, line a small terrine mould (or any vessel that will work for this application) with cling wrap. Layer the vegetables in the mould in the following order – butternut, aubergine, peppers and baby marrow. Repeat the process until the vegetables are done.
When layered, use something like a tin of food to lightly press and weight it down to compress.
Leave weighted for two hours, and then remove from the mould and portion.
Cashew Cheese
To make the cashew cheese, place a medium-sized saucepan over a medium heat. Add the lemon juice, water and nuts and bring to a boil.

Continue to boil until you can mush the nuts with your fingers; add more water if it reduces before reaching this stage.

Drain once softened; place the mixture into a food processor and blend until smooth. The mixture should resemble a paste, season to taste.

Remove and coat with flour and breadcrumbs.

Place oil for deep-frying in a saucepan and bring up to temperature (180 °C).

Add spoonful’s of coated pieces of cashew cheese into the pot and deep-fry the until golden.

To serve, portion a slice of terrine, top with deep-fried cashew cheese and a drizzle of basil pesto and serve with crisp lettuce leaves of your choice.