Blue cheese, hazelnut and herb terrine
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Radicchio leaves | ||
| 58⅓ | gram | Creamy blue cheese |
| 91⅔ | gram | Greek strained yogurt |
| ⅓ | tablespoon | Mayonnaise |
| 1 | teaspoon | Gelozone |
| 16⅔ | gram | Toasted ground hazelnuts |
| ⅔ | Hard boiled eggs | |
| 2 | tablespoons | Fresh mixed herbs |
| Parsley | ||
| Coriander | ||
| Chives | ||
| 3/16 | teaspoon | Paprika |
| Seasoning | ||
Directions
SUGGESTIONS FOR HERBS
1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin.
2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.
In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil.
3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin.
4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.