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A Magazine for Sheffield

Goats' Cheese Terrine

Goats' Cheese Terrine


  • 300g crumbled goats' cheese
  • 200g cream
  • 200g natural yogurt
  • 4 soaked gelatine
  • 75g wholemeal flour
  • 25g butter
  • 40g fresh wholemeal breadcrumbs
  • 40g parmesan cheese
  • 25g mixed chopped nuts
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 2 golden beetroot
  • 2 candy beetroot
  • 2 red beetroot
  • 300g cider vinegar
  • 225g caster sugar
  • 200g chopped chives
  • 300g vegetable oil
  1. Line a tray (5-inches squared) with cling film. In a saucepan, heat the cream till just boiling and add the gelatine. In a liquidiser, place the goats' cheese and pour over the cream mix. When it's nearly incorporated, add the yogurt and continue to blend till smooth. Pour into the lined tray and leave to chill for two hours. Slice into portions with a hot knife when needed.

  2. To make the soil, blitz the flour, butter, cheese and breadcrumbs in a food processor until crumbly. Transfer to a bowl and mix in the seeds. Bake at 170°C on a lined tray for around 15 minutes until golden, stirring every five minutes. Cool then lightly blitz again until a soil texture is achieved.

  3. Place the sugar and vinegar in a pan and heat till the sugar has dissolved. Place each of the beetroot into different saucepans and cover with lightly salted water. Simmer till tender, approximately 45 minutes depending on size, or till a knife can easily slide into them with no resistance. Place on a tray and when cool enough to handle, peel and cut into wedges. Cover with the pickle liquid (sugar and vinegar) and store in the fridge till needed.

  4. Place the chives and oil in a liquidiser for 3-4 minutes then strain through muslin into a bowl. Store in the fridge till needed to stop discolouration.

  5. When ready to plate, present however you like and garnish with aged balsamic vinegar and red mustard.

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