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    Trish Deseine’s Cheese terrine

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    Trish Deseine’s Cheese terrine

    This terrine is always a great success. You can make it the evening before, but do not slice it until just before serving. If there are more of you, just add a third layer. Serve with a green salad.

    • Preparation time: 20 minutes plus 2-3 hours chilling

    Serves: 8


    • 150g Waitrose orange river sultanas
    • 9 large slices malted bread
    • 300g soft, fresh goat’s cheese such as Chevrissime
    • 250g lightly salted butter
    • 200g Roquefort
    • 150g blanched hazelnuts, toasted, chopped
    • 250g Camembert, rind removed


    1. Mix half the butter with all the Roquefort, then mix in the hazelnuts; set aside. Similarly, mix together the Camembert, sultanas and the remaining butter
    2. Line a 1kg (11cm x 22cm) loaf tin with clingfilm. Fit the bread to line the base of the tin. Spread a layer of the Roquefort mixture on the bread base. Add a second layer of bread, then spread with the Camembert mixture
    3. Beat the goat’s cheese until smooth. Complete the stack with a third layer of bread and the goat’s cheese; finish with a final layer of bread. Press down into the loaf tin, cover with clingfilm and chill in a refrigerator for 2–3 hours
    4. Turn it out and cut into thin slices to serve

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    Drinks recommendation

    Goat’s cheese and Sauvignon Blanc
    are a wonderful combination; a zesty
    Sauvignon also works well with blue
    cheese. Waitrose Sauvignon Blanc,
    Villa Maria 2008/09 Marlborough,
    New Zealand. Bin 87432


    Average user rating

    4 stars