BEETROOT AND GOAT'S CHEESE TERRINE
Use our easy step by step picture guide to make this eye-catching, meat-free starter for a crowd, topped with candied walnuts and crisp herbs
Provided by Anna Glover
Categories Starter
Time 2h
Yield Serves 8 as a starter
Number Of Ingredients 11
Steps:
- Brush a long and thin terrine mould or loaf tin (approx 20cm x 9cm) with a little olive oil, then line with a few pieces of clingfilm, leaving enough to overlap the top. Put the beetroot in a pan and top up with cold water and a pinch of salt. Cover, bring to the boil and simmer for 40-50 minutes until a knife pierces them easily, then leave to cool.
- Finely chop half the oregano and beat into the goat's cheese and soft cheese with the thyme, chives, ½ tsp finely ground black pepper and 1 /2 tsp salt. Cover and chill.
- Peel the beetroot by rubbing off the skin with your thumb (wear gloves to prevent staining) and carefully cut into 1.5mm slices on a mandoline, or with a very sharp knife.
- Add a layer of slightly overlapping beetroot slices to the terrine. Trim them to fit flush to the sides of the tin, or keep them rustic if you like. Add a thin layer of the goat's cheese mix, then repeat until everything is used up, finishing with a layer of beetroot.
- Cover with more clingfilm, weigh down with a piece of card and a few tins, and chill overnight.
- To make the garnish, toast the nuts in a small frying pan for a few minutes then sprinkle-over the sugar. Stir for a minute until the sugar melts and coats the nuts. Tip out onto a baking tray and leave to cool.
- Heat 2 tbsp oil in a small pan and add the sage and remaining oregano leaves. Fry for a few minutes until crisp then scoop out and drain on kitchen paper. Season with a little salt. You can do this up to 2 hours before and leave at room temperature.
- To serve, remove the top layer of clingfilm for the terrine and tip onto a platter or board. Using the remaining clingfilm, gently remove the terrine from the mould and lift off the clingfilm. Top with the walnuts and crisp herbs and cut into slices with a very sharp knife. Serve with toast and a few salad leaves if you like.
Nutrition Facts : Calories 323 calories, Fat 22.5 grams fat, SaturatedFat 9.9 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 13.1 grams protein, Sodium 1.3 milligram of sodium
BEET TERRINE
A chilled savory mold, to be sliced and served with green salad. I think blue cheese, goat cheese or gorganzola would go nicely with this. Maybe some chopped walnuts or pecans to serve. Haven't made this, posting for easy retrieval. Prep time does not include chilling time.
Provided by Aunt Kathy
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Line a loaf pan with plastic wrap, leaving overhang on the long sides of pan.
- Chop the onion and dill or mint finely.
- Cut the beetroot into small cubes or thin rounds. Layer some beetroot at the bottom of loaf pan. Follow with a layer of onion and then a generous layer of chopped dill or mint. Repeat and finish with a layer of beetroot.
- Mix the vinegars, the water, and teaspoon of honey in a small saucepan, and heat together until honey is dissolved.
- Soften the gelatin leaves in a bowl with cold water, completely covered. Once soft, squeeze out excess water from the leaves and add to the warm water/vinegar sauce. Stir until completely dissolved. Season to taste with salt and pepper.
- Pour the warm, runny gelatin over the beets in the loaf pan until covered. Press down slightly, cover and refrigerate until set, at least 6 hours, but preferably overnight or longer for a better flavor.
- Slice with sharp knife and serve.
Nutrition Facts : Calories 48.1, Fat 0.2, Sodium 65.1, Carbohydrate 11.1, Fiber 2.6, Sugar 7.7, Protein 1.5
ROASTED RED BEET AND GOAT CHEESE TERRINE
Steps:
- Preheat oven to 400 degrees. Wrap beets in heavy foil. Roast until easily pierced with a knife, about 2 hours. Cool, then rub off skins with paper towel.
- Using a mandoline or sharp knife, slice beets as thin as possible. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap. Line bottom and sides with beet slices, overlapping slightly.
- Melt goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste. Process until smooth.
- Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold. Smooth mixture, and top with layer of beet slices. Press gently on top to flatten and compress. Trim any slices that extend above top, to make neat edge. Cover, and refrigerate at least 2 hours, up to two days.
- To serve, invert chilled terrine onto a plate and remove plastic wrap. Cut terrine into 16 slices, and allow to come to room temperature. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 17 grams, Sodium 553 milligrams, Sugar 3 grams, TransFat 0 grams
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