PANEER TERRINE – PHASE 2bianca.l
200 grams paneer crumbled
(using a peeler or slicer cut in to 16 thin long slices and then finely dice the rest of the zucchini)
1 cabbage leaf finely chopped
1 celery stick finely chopped
1/2 onion finely chopped
1/4 teaspoon paprika
1 tin diced tomatoes
Salt to taste
Pepper to taste
In a pot cook 1/4 cup of the finely diced zucchini, cabbage, celery, onion, paprika, tomatoes, salt and pepper.
Cook this until almost all of the juice has cooked away and veggies are soft.
Line two small oven safe dishes with the zucchini strips slightly overlapping each piece (you want there to be a piece over hanging so at the end you can cover up the food).
Layer sauce, paneer, zucchini strips then again sauce paneer and then using the over hanging zucchini cover up the food like a parcel.
Repeat on second dish.
Bake in over at 160 degrees celsius for approximately 20 minutes until the zucchini is golden.
Flip out onto a plate and ENJOY!
By Rebecca McGrath