Roasted red pepper, leek & soft farmhouse cheese terrine
Catherine says: “I think the best way to serve this is to put the whole terrine in the centre of the table and let everyone dig in. It looks really impressive and is a definite crowdpleaser. Roasted peppers are delicious in salads or soups. The best way I know to peel them is to roast them at fan 200°C for 25 minutes until blistered and blackened and then place into a sealed plastic bag for about 10 minutes. Peeling them will then be so easy”
Serves 4
Ingredients
Extra virgin olive oil, for sautéing
1 medium leek, sliced in half lengthways
6 roasted red peppers, peeled and deseeded, each sliced into 4
For the filling
400g cream cheese
100g Greek-style natural yoghurt
4 tbsps pitted black olives, chopped 2
tsps chopped oregano
½ lemon, zest only
1 tbsp chopped parsley
Salt and freshly ground black pepper
For the salsa
10 cherry tomatoes, finely diced
6 pitted black olives, sliced
½ lemon, zest only
4 tbsps extra virgin olive oil
6 fresh oregano leaves
Salt and freshly ground pepper Crusty bread, to serve
Method
1 Heat a large frying pan with a little oil and lightly sauté the leeks. Leave to cool. Place a doubled layer of foil 20cm long on a baking tray. Lay the pieces of red pepper in 3 adjoining rows along the length of the foil, just touching each other, and lay the leeks across all 3 rows.
2 To make the filling, combine the cream cheese, yoghurt, olives, oregano, lemon zest and parsley in a bowl. Season with salt and freshly ground black pepper to taste. Spoon the cream-cheese mix on top of the leeks, piling it up slightly. Fold the foil in on the two ends. Gather up the two long sides of the foil, fold over and seal. Smooth the sides and leave to set overnight in the fridge. To make the salsa, mix all the ingredients together well, almost crushing them. To serve, unwrap the terrine and place on a large board or pretty platter. Spoon the salsa over the top. Using a sharp knife, cut a few 5cm slices of terrine and serve with crusty bread.