food, Recipes

Cheese Terrine with Green Salad

Greg Cox



ingredients

For the terrine

150g mascarpone

3T hazelnuts, roasted, skinned and roughly chopped

3T pistachios, shelled, roasted and roughly chopped

1½T dried apricots, chopped

1½t coarse black pepper

1t honey

300g Gorgonzola

10–15 baby vine leaves

For the dressing

500ml green grape juice

100ml carob cordial

zest of 1 lemon

1 sprig thyme

1 sprig mint

For the salad

3–4 baby gem or cos lettuce heads

a selection of green and white seasonal fruit and vegetables

elderflowers and rose petals

method

Mash mascarpone in a bowl with a fork. Add nuts, apricots, pepper and honey, and mix well. Cut Gorgonzola into squares and mix in roughly. Place mixture into a rectangular tin lined with clingfilm. Wrap with more film and refrigerate to set, then unmould.

Blanch vine leaves in water for around 30 seconds and refresh in an ice bath. Line a flat surface with clingfilm and pack with leaves to form a rectangle big enough to enclose terrine. Fold leaves over terrine to form a rectangular log and set aside.

To prepare the dressing, place all ingredients into a saucepan and boil for a few minutes, then leave to cool and infuse. Taste and season as needed, then strain and set aside.

Cut terrine into slices around one centimetre thick and place each slice in the middle of a plate. Quarter lettuce heads lengthwise and place next to the slices. Pack seasonal fruit and vegetables around terrine and lettuce.

Drizzle with dressing and extra-virgin olive oil. Garnish with fresh elderflowers and white rose petals or any edible flowers you desire.

SERVES 6–8

Originally published in HL April 2016