Cheese & olive terrine with olive salsa
Recipe by Valli Little
Photography by Ian Wallace
Ingredients (serves 6)
* 200g soft goats’ cheese
* 90ml whole egg mayonnaise
* 200g feta cheese
* 1 tbs powdered gelatine
* 60ml (1/4 cup) hot chicken stock
* 125g pitted black olives, chopped
* 2 tbs chopped fresh chives
* 150ml thickened cream, whipped
* 2 vine-ripened tomatoes, chopped, seeds removed
* 80ml (1/3 cup) extra virgin olive oil
* 20ml (1 tbs) lemon juice
Method
1. Place the goats’ cheese, mayonnaise and half the feta in a food processor.
2. Dissolve gelatine in the hot stock or water, stirring until clear.
3. Process cheese mixture until smooth, then add the stock mixture. Transfer to a bowl, then crumble in the remaining feta, 80g of the olives and half the chives. Stir to combine, then season with salt and pepper. Fold through the cream.
4. Lightly grease a 900ml terrine and line with plastic wrap. Pour in the mixture, pressing down well. Cover with any overhanging plastic wrap and refrigerate overnight.
5. When ready to serve, place remaining olives and chives and the tomatoes in a bowl. Pour in olive oil and lemon juice and season.
6. Slice terrine and serve with a little salsa and some rocket leaves, if desired.
Notes & tips
Begin this recipe the day before.
Posted
on
Saturday, February 10th, 2007 at 6:26 pm under
