Recipe Detail Blue Cheese, Hazelnut and Herb Terrine

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 Gel oz one 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 Gel oz one into two tablespoon s of water and bring almost boil. 3 Fold in cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer 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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