Blue Cheese, Hazelnut And Herb Terrine Recipe

Step 1

Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin.

Step 2

Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil.

Step 3

Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin.

Step 4

Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.

Things You'll Need

  • Radicchio leaves
  • 58 1/3g Creamy blue cheese
  • 91 2/3g Greek strained yogurt
  • 1/3tb Mayonnaise
  • 1ts Gelozone
  • 16 2/3g Toasted ground hazelnuts
  • 2/3 Hard boiled eggs
  • 2tb Fresh mixed herbs
  • Parsley
  • Coriander
  • Chives
  • 3/16ts Paprika
  • Seasoning

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