Hemsley and Hemsley
Seasonal veg in January and February can lack colour and excitement. So if you are looking for a good starter recipe for a dinner party, try Hemsley and Hemsley’s beautiful Beetroot and Goat’s Cheese Terrine:
Ingredients: Serves 6-8
- 4 purple beetroot (approx. 300g)
- 4 golden or any other colour beetroot, approx. 300g (the more colours the better)
- 2 tbsp freshly snipped chives
- 2 tbsp freshly chopped parsley
- 1 tbsp dried oregano
- 2 garlic cloves, finely grated
- 400g goats’ cheese
- Sea salt and black pepper
1. Line a 10 x 20 cm loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.
2. Scrub the beetroot, then place in a pan,coverwith water, pop on the lid and cook for about 30–40 minutes until tender. Set aside to cool, then peel.
3. Meanwhile, mix all the herbs and garlic with the goat’s cheese in a bowl and season to taste.
4. Slice the cooked beetroot into various thicknesses – some 3 mm, some 5 mm.
5. Put a layer of golden or candy-coloured beetroots along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beetroot and cheese layers until you reach the top. If you have more colours, vary them as you go along.
6. Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.
7. Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.
This terrine explodes with purple and yellowy orange colours and tastes yummy. Impresses anyone who tries it.