Make Mildred's butternut and tofu terrine

Name: Make Mildred's butternut and tofu terrine
Prep time: 20 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: For the orange glaze250ml orange juice75ml maple syrup¼ tsp achiote paste (this is a Mexican paste with a sharp sour tang. If you can’t get it don’t worry, it’s not essential)2 stems thyme, stalks removed2 sage leavessalt/pepper2 cloves garlicFor the butternut-redcurrant stuffing1 butternut squash, peeled deseeded, cubed and roasted (approx. 600g)200g caramelised onions250g chestnuts1 punnet redcurrants, picked (about 40 redcurrants)6 sage leavesPinch of grated nutmeg¼ teaspoon ground cinnamon1 tbsp chopped flat parsley2 tbsp maple syrup100g fresh breadcrumbsFor the butternut and tofu mix2 blocks of drained tofu10 tbsp orange glaze2 cubes French onion stock powder200g roast butternut squash6 finely chopped sage leaves2 tsp garlic powderPinch white pepperSalt1 tbsp crushed garlic

Cooking for a vegetarian this Christmas? Try this butternut squash and tofu terrine from Mildred's

Published: Tuesday 6th December 2016

Vegetarian

Serves 4

Preparation time 20 mins

Cooking time 70 mins

We've all got one: a vegetarian friend or family member that makes cooking for a group just a little bit more difficult. But help is at hand, because Sarah Wasserman, development chef a Mildred's – one of London's most well-established vegetarian restaurants – has created delicious recipe that wouldn't look out of place at the centre of the festive table.

This recipe is a little labour intensive but several stages (the glaze, tofu and stuffing) can be prepared in advance. Besides – the holidays are all about that little bit of extra effort.

The first stage is to hang 2 blocks of tofu for 12 hours minimum. Crush the tofu with your hands and hang in cheesecloth, or alternatively a very fine mesh sieve or clean tea towel. Set a plate and a can of something heavy-ish on top.

Ingredients

For the orange glaze

250ml orange juice
75ml maple syrup
¼ tsp achiote paste (this is a Mexican paste with a sharp sour tang. If you can’t get it don’t worry, it’s not essential)
2 stems thyme, stalks removed
2 sage leaves
salt/pepper
2 cloves garlic

For the butternut-redcurrant stuffing

1 butternut squash, peeled deseeded, cubed and roasted (approx. 600g)
200g caramelised onions
250g chestnuts
1 punnet redcurrants, picked (about 40 redcurrants)
6 sage leaves
Pinch of grated nutmeg
¼ teaspoon ground cinnamon
1 tbsp chopped flat parsley
2 tbsp maple syrup
100g fresh breadcrumbs

For the butternut and tofu mix

2 blocks of drained tofu
10 tbsp orange glaze
2 cubes French onion stock powder
200g roast butternut squash
6 finely chopped sage leaves
2 tsp garlic powder
Pinch white pepper
Salt
1 tbsp crushed garlic

Method

To make the orange glaze, measure all the ingredients and blend in a blender or in a cup with a hand blender. If you don’t have one chop the garlic and herbs very finely by hand and then mix to combine.
To make the stuffing, combine all the ingredients and crush a little with your hands. Remember to set aside 200g of the roasted squash for the tofu mix.
To make the butternut and tofu mix, blend the sage, squash, glaze and stock.
Combine with tofu and remaining ingredients.
Oil three loaf tins and press the tofu into the tin and up the sides to a depth of 1.5 cm leaving a large hollow in the middle.
Put the stuffing in the middle and the seal the top with more tofu.
Bake for 40-45 minutes at 170°C.
Turn out and baste with orange glaze and return to the oven.
Cook for a further 20 minutes, basting every 5 minutes.
Decorate with redcurrants and fried sage.

mildreds.co.uk