Avocado and tangerine terrine

The combination of flavours in this terrine is like a marriage made in heaven and will make your taste buds dance with joy. The fresh taste of citrus fruits and tomato go extremely well with the creamy texture of the avocado.

The addition of the sauce on the top is 'the icing on the cake', but if you wish to reduce the calories, just leave it out.

To make a more satisfying starter, lunch or salad, toast a slice of bread on a griddle, with some olive oil and serve it with the terrine.



LETS START PREPARING

TERRINE INGREDIENTS

This recipe serves 2
2 small avocados
2 tangerines (or nectarines)
1/2 a small red onion
6 cherry tomatoes
A handful of flat parsley
Juice and rind of 1 lime
A pinch of salt
A pinch of freshly ground black pepper

THE SAUCE INGREDIENTS

1 heaped tbs of greek yogurt
1 level tbs of mayonnaise
Juice of 1/4 of a lime

METHOD IN STAGES

For the sauce:
In a small bowl, mix the yogurt, mayonnaise and a little lime juice. Go easy on the lime juice and add a little at a time, taking care not to make the sauce too runny. It should be a thick creamy consistency. Set this aside for pouring over the terrine later.

For the terrine:

  1. Peel the avocados. Cut in half and remove the stone. Then cut to small cubes
  2. Squeeze half of the lime juice, pour over the cut avocados
  3. With a sharp knife, cut the peel and the pith off the tangerine, just deep enough that you can see a clear round of flesh. Then slice thinly. Remove any pips
  4. Chop the onion finely
  5. Chop the parsley coarsely
  6. Grate the lime rind

Now you're ready to prepare the terrine.
I have used a square terrine mould to build the layers. However, if you do not have the patience for being too precise, or to save time, just mix all the terrine ingredients together and pour the sauce over when serving.

Divide the ingredients between two moulds. Build the terrines as follows:

  1. Place the mould on serving plates
  2. Place one half of the avocado at the base of each mould
  3. Sprinkle over with salt and pepper
  4. Place a layer of sliced tomato at the top of the avocado
  5. Then follow with a layer of the sliced tangerine
  6. Then lightly sprinkle a layer of red onion
  7. Then lightly sprinkle a layer of chopped parsley
  8. Finish with the other half of the avocado
  9. Sprinkle over a little more salt and pepper
  10. Squeeze a some lime juice over each mould
  11. Remove the mould carefully to retain the shape (see the main image at the top of the page)  
  12. Then lightly sprinkle some chopped parsley all over each plate to decorate
  13. Finally pour a level desert spoon of the sauce over each terrine. Leave the remainder of the sauce in a small dish, in case someone would like some extra later

ENJOY...


RECIPE WITHOUT PHOTOS


This recipe serves 2

TERRINE INGREDIENTS

This recipe serves 2
2 small avocados
2 tangerines (or nectarines)
1/2 a small red onion
6 cherry tomatoes
A handful of flat parsley
Juice and rind of 1 lime
A pinch of salt
A pinch of freshly ground black pepper

THE SAUCE INGREDIENTS

1 heaped tbs of greek yogurt
1 level tbs of mayonnaise
Juice of 1/4 of a lime

METHOD

For the sauce:
In a small bowl, mix the yogurt, mayonnaise and a little lime juice. Go easy on the lime juice and add a little at a time, taking care not to make the sauce too runny. It should be a thick creamy consistency. Set this aside for pouring over the terrine later.

For the terrine:

  1. Peel the avocados. Cut in half and remove the stone. Then cut to small cubes
  2. Squeeze half of the lime juice, pour over the cut avocados
  3. With a sharp knife, cut the peel and the pith off the tangerine, just deep enough that you can see a clear round of flesh. Then slice thinly. Remove any pips
  4. Chop the onion finely
  5. Chop the parsley coarsely
  6. Grate the lime rind

Now you're ready to prepare the terrine.
I have used a square terrine mould to build the layers. However, if you do not have the patience for being too precise, or to save time, just mix all the terrine ingredients together and pour the sauce over when serving.

Divide the ingredients between two moulds. Build the terrines as follows:

  1. Place the mould on serving plates
  2. Place one half of the avocado at the base of each mould
  3. Sprinkle over with salt and pepper
  4. Place a layer of sliced tomato at the top of the avocado
  5. Then follow with a layer of the sliced tangerine
  6. Then lightly sprinkle a layer of red onion
  7. Then lightly sprinkle a layer of chopped parsley
  8. Finish with the other half of the avocado
  9. Sprinkle over a little more salt and pepper
  10. Squeeze a some lime juice over each mould
  11. Remove the mould carefully to retain the shape (see the main image at the top of the page)  
  12. Then lightly sprinkle some chopped parsley all over each plate to decorate
  13. Finally pour a level desert spoon of the sauce over each terrine. Leave the remainder of the sauce in a small dish, in case someone would like some extra later

ENJOY...