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Blue Cheese, Hazelnut and Herb Terrine |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Blue Cheese, Hazelnut and Herb Terrine |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Radicchio leaves 58 1/3 g Creamy blue cheese
91 2/3 g Greek strained yogurt
1/3 tb Mayonnaise
1 ts Gelozone
16 2/3 g Toasted ground hazelnuts
2/3 Hard boiled eggs
2 tb Fresh mixed herbs
Parsley Coriander Chives
3/16 ts Paprika
Seasoning
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.
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