Goat cheese terrine
Difficulty: Hard
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 271 / Protein 17g / Carbohydr. 11g / Fat 17g
Ingredients (4 servings)
| 500 g | goat cheese |
| 60 ml | vegetable stock |
| 1 tsp | agar-agar |
| 1 | yellow bell pepper |
| 1 | red bell pepper |
| 1 | zucchini |
| 1 | green onion |
| 1 | shallot |
| 1 clove | garlic |
| 1 tbsp | olive oil |
| 0.5 tsp | cayenne pepper |
| salt | |
| pepper | |
| watercress to garnish | |
| pesto to serve |
Utensils
kitchen towel, terrine form or loaf pan, large frying pan, plastic wrap, cooking spoon, cutting board, knife, 2 small saucepans
Wine Tip
Prosecco, 2012
This fizzy, light sparkling wine creates an unbeatable duo with the goat cheese aroma. Chilled between 6 – 8°C/45°F, this wine is particularly refreshing.
Step 1
Finely chop garlic. Finely dice shallots, spring onions, zucchini, and peppers.
cutting board, knife
1 clove garlic / 1 shallot / 1 green onion / 1 zucchini / 1 red bell pepper / 1 yellow bell pepper
Step 2
Add the garlic, shallots, and chopped vegetables to a large frying pan and sauté with some olive oil. Season with cayenne pepper, salt, and pepper and leave to cool.
large frying pan, cooking spoon
1 tbsp olive oil / 0.5 tsp cayenne pepper / salt / pepper
Step 3
Warm goat cheese in a saucepan so that it reaches a spreadable consistency.
small saucepan, cooking spoon
500 g goat cheese
Step 4
Stir the agar-agar into cold vegetable stock and then bring to a boil. Combine with warm goat cheese and mix together.
small saucepan, cooking spoon
1 tsp agar-agar / 60 ml vegetable stock
Step 5
Line the terrine form with plastic wrap. This works best when the form is filled with a small amount of water, allowing the plastic wrap to lie perfectly inside it. Then pour out the water and pat dry.
kitchen towel, terrine form or loaf pan, plastic wrap
Step 6
Add one third of the goat cheese to the form.
Step 7
Add a layer of vegetables and press down lightly. Repeat until goat cheese and vegetables have all been used. Cover the terrine and chill for at least 2 hrs. Cut into slices and serve with watercress and pesto.
knife
watercress to garnish / pesto to serve
