Summer Terrine with Peach chutney
Posted on October 12, 2015 by nerinatimm in cheese
Summer terrine with peach chutney is a new recipe I developed for Safari and it is definitely going to feature on my table often this summer.
This summer terrine, hits all the right spots – it is creamy, crunchy, sweet, tangy and it looks amazing. I know it looks complicated, but trust me it isn’t. With this summer terrine as a center piece on your table, you will the goddess in your kitchen. All you need to add is a light green salad and a homemade (or bought) seed loaf.
I used the textures and flavors that I like in my summer terrine, but you can chop and change to your liking or what you have available. When you plan your terrine, just remember contrasting colors, that is what makes the summer terrine appealing to the eye.
Follow me on:
- 250 g Safari Sundried Peaches
- 100 ml sugar
- 2 cloves
- 2 ml cinnamon
- 5 ml salt
- 5 ml curry powder
- 250 ml water
- 10 - 15 ml white vinegar
- 750 ml cream cheese
- zest of 1 lemon
- 250 ml cooked bacon - chopped
- 250 ml cooked bown rice
- 250 ml roughly chopped cucumber - drained
- 125 ml finely chopped parsley
- fresh micro herbs
- Place peaches, water, sugar and spices in s mall pot and bring to the boil.
- Cook until the peaches are soft and double in size.
- Remove the cloves and process the peaches in your food processor to to a chunky chutney. Taste and adjust seasoning accordingly.
- Allow the chutney to cool.
- Line a small bread tin with cling film.
- Place chopped parsley in bottom of the pan, make sure it makes an even layer, because this will be the top of your terrine.
- Soften the cream cheese a little with a spoon or spatula and add the lemon zest.
- Spoon a third of the cream cheese mix over the parsley.
- Spoon a thin layer of the chilled peach chutney over the cream cheese.
- Mix the rice and bacon and spoon onto the chutney and make an even layer.
- Top the rice mixture with another third of the cream cheese.
- Top the cream cheese with the chopped cucumber.
- Finish of the layers with the last third of the cream cheese. Fold the cling wrap over to close the terrine.
- Chill the summer terrine for at least 1 hour. Overnight is better.
Serve with delicious summer terrine with a crusty seed loaf and a simple green salad.
