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1
Soak the gelatin leaves in water (not listed in the ingredients) to soften.
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2
Peel the carrot, asparagus, and okra.
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3
Blanch the cabbage leaves and broccoli in salted water.
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4
Peel and devein the prawns.
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5
Cook them slowly with the remaining heat in the water to prevent them getting too firm.
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6
Bring the water listed in the ingredients to the boil and add the stock cubes.
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7
Add the Step 1 gelatin leaves and dissolve completely.
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8
Line the pound cake mould with cling film and cabbage leaves, then pour in a small amount of the gelatin mixture from Step 4.
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9
Cut the carrot, okra, and prawns into bite sizes.
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10
Arrange them alternately on the bottom in the mould.
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11
Lay the asparagus, carrot, and okra on top.
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12
Pour in a small amount of the Step 4 gelatin mixture into the mould.
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13
Dip the broccoli in the Step 4 gelatin mixture and arrange them on top of the layer of vegetables.
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14
Pour in the rest of the Step 4 gelatin mixture.
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15
Cover the top with the cabbage leaves and cling film.
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16
Chill in the fridge for 4 hours.
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17
Combine ingredients to make a dressing.
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18
Slice the terrine and arrange it on a serving plate.
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19
Drizzle on the dressing and serve with mayonnaise on the side.
