Goats Cheese and Bally Brie Terrine
Prep time 120 mins, Cook time 60 minsGo Back to Cook Book
Peel and thinly slice potatoes and celeriac. Season separately and coat in 100g melted butter. Chop garlic and herbs. Lay out foil, place grease-proof on top and lightly place smaller grease-proof sheet on top.
Roughly spread sliced potato on grease-proof paper. Bake at 160C for 20 minutes until soft. Spread sliced celeriac on grease-proof paper and bake until soft for 20 minutes at 160C. When cool arrange potato over 2/3 of the paper leaving a 1-inch over-lapping border. Arrange celeriac over 2/3 of potato.
Lay sliced brie on sliced vegetables top left to right and a row 2-inches down from left to right. Crumble goat's cheese between brie. On top of brie lay basil leaves. Place dried tomatoes over goat's cheese. Sprinkle zest of lemon over cheeses. Season with salt and pepper.
Hold foil corners, roll over and pull towards you from the top to create a roulade and roll. Be firm to create the sausage shape. Twist ends like a large cracker. Leave to rest overnight for firm terrine.
Remove foil, remove paper, lightly flour 1 side and pan fry until coloured. Turn over, remove from heat and leave to rest. Mix vinaigrette, add 1 finely chopped shallot and 4 chopped sage leaves. Place terrine on plate, add dressed leaves and serve as our photograph. A wee bit complex, but you'll enjoy it!
- 6 large potatoes, thinly sliced
- 1 small celeriac, thinly sliced
- 8 cloves garlic, chopped
- 1 sprig rosemary
- 1 small bunch of thyme
- 200g butter
- Zest of 1 lemon
- 8 leaves of basil
- 200g Bally brie
- 150g goat's cheese
- Salt and pepper
- 2 tomatoes peeled, de-seeded and dried in oven at 70C for 2-hours with salt, pepper, sugar and olive oil
- 1 large sheet tin-foil and grease-proof paper