Recipe

Roasted capsicum and goat's cheese terrine

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

Dec 31, 2009 1:00pm
  • 45 mins cooking
  • Makes 2 Item
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Ingredients

Roasted capsicum and goat's cheese terrine
  • 3 red capsicum (bell pepper) (1kg)
  • 1 1/2 cup (360g) ricotta cheese, chopped coarsely
  • 250 gram (8 ounces) firm goat's cheese, chopped coarsely
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
Spinach and walnut pesto
  • 1/4 cup (20g) finely grated parmesan cheese
  • 100 gram (3 ounces) baby spinach leaves
  • 1/4 cup (25g) roasted walnuts
  • 1 clove garlic, quartered
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon water

Method

Roasted capsicum and goat's cheese terrine
  • 1
    Preheat oven to 240°C/475°F. Grease two ¾-cup (180ml) petite loaf pans. Line base and two long sides of both pans with a strip of baking paper, extending 5cm (2 inches) over sides.
  • 2
    Halve capsicums; discard seeds and membranes. Place on oven tray; roast, skin-side up, about 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes then peel away skin. Cut capsicum into strips; line bases and two long sides of pans with capsicum strips, extending 2cm (¾ inch) over edges.
  • 3
    Combine remaining ingredients in medium bowl; spoon cheese mixture evenly into pans, pressing down firmly. Fold capsicum strips over to enclose filling. Cover; refrigerate 1 hour.
  • 4
    与此同时,菠菜和核桃酱,过程ss cheese, spinach, nuts and garlic until chopped finely. With motor operating, gradually add combined oil, juice and the water in a thin, steady stream; process until pesto is smooth.
  • 5
    Carefully remove terrines from pans; sprinkle with extra chopped fresh chives and serve with pesto.

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