Goat cheese terrine

Step 1/ 7

• ½ clove garlic
• ½ shallot
• ½ green onion
• ½ zucchini
• ½ red bell pepper
• ½ yellow bell pepper

• cutting board
• knife

Finely chop garlic. Finely dice shallots, spring onions, zucchini, and peppers.

Step 2/ 7

• ½ tbsp olive oil
• ¼ tsp cayenne pepper
• salt
• pepper

• large frying pan
• cooking spoon

Add the garlic, shallots, and chopped vegetables to a large frying pan and sauté with some olive oil. Season with cayenne pepper, salt, and pepper and leave to cool.

Step 3/ 7

• 250 g goat cheese

• small saucepan
• cooking spoon

Warm goat cheese in a saucepan so that it reaches a spreadable consistency.

Step 4/ 7

• ½ tsp agar-agar
• 30 ml vegetable stock

• small saucepan
• cooking spoon

Stir the agar-agar into cold vegetable stock and then bring to a boil. Combine with warm goat cheese and mix together.

Step 5/ 7

• kitchen towel
• terrine form or loaf pan
• plastic wrap

Line the terrine form with plastic wrap. This works best when the form is filled with a small amount of water, allowing the plastic wrap to lie perfectly inside it. Then pour out the water and pat dry.

Step 6/ 7

Add one third of the goat cheese to the form.

Step 7/ 7

• watercress to garnish
• pesto to serve

• knife

Add a layer of vegetables and press down lightly. Repeat until goat cheese and vegetables have all been used. Cover the terrine and chill for at least 2 hrs. Cut into slices and serve with watercress and pesto.

Enjoy your meal!