Goat cheese terrine

Step 1/7

• cutting board
• knife

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

Step 2/7

• 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

• small saucepan
• cooking spoon

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

Step 4/7

• 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

• 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!