Monday, 14 September 2015

Blue Cheese, Ricotta and Baby Marrow Terrine

Blue Cheese, Ricotta and Baby Marrow Terrine
Serves 6-8
Finely grated zest of 1 lemon...
2T Lemon juice
½t Salt
Black pepper
3T Extra virgin olive oil

3 – 6 Baby marrows (depending on their size)
200g Creamy blue cheese
250g Ricotta cheese
How to make it
Slice the baby marrows lengthwise as thinly as possible (a peeler works well for
this). Lay flat in a tray.
Whisk together the lemon juice, zest, salt and good grinding of black pepper to create
a marinade.
Pour over the sliced baby marrows and marinate for at least 1 hour, turning the slices
occasionally so they all get a good dose of marinade.
Line a loaf tin with cling wrap, with a generous overhang. (It helps if you drizzle
the plastic with a bit of olive oil for handling)
Line the cling wrap with marinated baby marrow strips, overlapping a bit and with
an overhang to fold over.
Combine blue cheese and ricotta.
Spoon into baby marrow lined tin, fold over the baby marrows, then the cling wrap
and press down firmly.
Refrigerate at least 1 hour before unmoulding.
Serve with seeded bread or biscuits as part of lunch, or cheese course.

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