Blue cheese, hazelnut and herb terrine

2 servings

Ingredients

Quantity Ingredient
Radicchio leaves
58⅓ gram Creamy blue cheese
91⅔ gram Greek strained yogurt
⅓ tablespoon Mayonnaise
1 teaspoon Gelozone
16⅔ gram Toasted ground hazelnuts
⅔ Hard boiled eggs
2 tablespoons Fresh mixed herbs
Parsley
Coriander
Chives
3/16 teaspoon Paprika
Seasoning

Directions

SUGGESTIONS FOR HERBS

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

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.

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

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

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