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Blue Cheese, Hazelnut and Herb Terrine




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Blue Cheese, Hazelnut and Herb Terrine

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

Suggestions For 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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