Recipe for Courgette Terrine 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 x Mushrooms, roughly chopped
4 x Tomatoes, skinned, seeded and roughly chopped
1 x Green pepper, roughly chopped
4 x Courgettes, sliced thinly lengthways
1/4 x Onion, finely chopped
2 x Cloves garlic, crushed
2 tbl Chopped parsley
Salt and black pepper to season
3 tbl Fresh breadcrumbs
Olive oil to drizzle
2 pt Water for blanching the courgettes
Instructions:
Instructions: Heat oil in a pan, add onion, garlic, parsley, tomatoes, green pepper, mushrooms, salt and black pepper; stir for about 2 minutes. Add the breadcrumbs to absorb the fat, then moisten with red wine. Fill a pan with the water and heat until boiling. Blanch your strips of courgette in the water until slightly soft.

Fill dariole moulds or ramekin dishes with cling film. Overlap the courgettes all around. Fill the inside with the mixture and fold over the top of the courgettes which will be over the top.

Cover the top with foil. Place in a pan with about one inch of boiling water for about 10-15 minutes.

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