Goats Cheese Terrine & Marinated Beetroot

Goats Cheese Terrine & Marinated Beetroot

Richard Walker's Goats Cheese Terrine & Marinated Beetroot


Preparation method

For the Terrine:

1. Boil Cream.

2. Blend Goats cheese in a food processor and then add natural yoghurt.

3. Soak gelatine in cold water. When it is soft, squeeze out remaining water and add to warm cream.

4. Add cream to Goats cheese mix and liquidise.

5. Pour into terrine mould lined with cling film or desired moulds.

For the beetroot:

1. Place raw beetroot into saucepan and cover with cold water with skins on.

2. Gently simmer until cooked.

3. Take out of the pan and allow to cool slightly.

4. Remove skins and cut into 1cm square dice.

5. Mix together marinade and gently warm together. Place over chopped beetroot and marinate.


Presentation

1. Place a slice of terrine on a plate and arrange the diced beetroot around it.

2. Garnish with a little chopped walnut if desired and Salad leaves.


Serves

The recipe will fill a standard terrine mould giving 12 portions. Half the recipe and place in smaller rings if required. Tightly cling film ring on the base if you are doing this method.


Ingredients

For the Terrine:

  • 600g Goats Cheese
  • 400g Natural Yoghurt
  • 400g Double Cream
  • 6 leaves of bronze leaf gelatine
  • 4 raw beetroots

For the Marinade:

  • 150ml olive oil
  • 2 tablespoons of Honey
  • Pinch of salt and sugar
  • Pinch chopped thyme
  • Dash of Chardonnay Vinegar

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