Goats’ Cheese Terrine with Mixed Leaves and Walnut Vinaigrette

Ingredients

Marinated Raisins:
40g Raisins
100ml Sparkling Wine

Terrine:
300g Goats’ Cheese
200g Greek Yoghurt
200ml Whipped Cream
4 Gelatine Leaves
60g Finely Chopped Celery
60g Finely Chopped Apple
Salt & Pepper
100g Goats’ Cheese Log – cut lengthwise

Walnut Vinaigrette:
100ml Walnut Oil
75ml Groundnut Oil
50ml White Wine Vinegar
Salt & Pepper

Salad:
80g Walnut Halves
Milk
1 Cox Apple – peeled and sliced into batons
Fresh Mixed Leaves – Rocket, Chervil, Frissee, Chard, Lollo

Method:

1. Soak raisins in wine for 24 hours
2. Place 300g of goats cheese in to food processor and blend until smooth
3. Blend yoghurt and remove from bowl
4. Heat the cream until hot but not boiling, gently squeeze the gelatine dry and add to the cream until melted, cool slightly then whisk into cheese mix
5. Add celery and apple and season to taste
6. Line a terrine with Clingfilm and fill half way with the cheese and yoghurt mix
7. Place long cut goats cheese on top end then fill with the remaining cheese & yoghurt mix
8. Tap on work bench to remove air pockets
9. Cover and leave in fridge for 1hour 30minutes
10. For Walnut Vinaigrette – mix all the ingredients together and season to taste
11. Salad – put walnuts into a small pan cover with ½ water ½ milk – bring to the boil and then remove from the heat, allow to soak for a few minutes
12. Drain and peel of the brown skin – toast walnuts in a dry pan
13. Drain some of the raisins place into bowl with walnuts, apple and a little vinaigrette to coat
14. Combine salad leaves with rest of the raisins and walnuts in another bowl and dress with vinaigrette. The salad is now ready to serve with the Terrine.