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Summer Terrine with Peach chutney
This summer terrine is a crowdpleaser. Not only does it look stunning, but it is packed with the flavor and textures of summer.
Servings Prep Time
8 1hour
Passive Time
Servings Prep Time
8 1hour
Passive Time
  1. Place peaches, water, sugar and spices in s mall pot and bring to the boil.
  2. Cook until the peaches are soft and double in size.
  3. Remove the cloves and process the peaches in your food processor to to a chunky chutney. Taste and adjust seasoning accordingly.
  4. Allow the chutney to cool.
  5. Line a small bread tin with cling film.
  6. Place chopped parsley in bottom of the pan, make sure it makes an even layer, because this will be the top of your terrine.
  7. Soften the cream cheese a little with a spoon or spatula and add the lemon zest.
  8. Spoon a third of the cream cheese mix over the parsley.
  9. Spoon a thin layer of the chilled peach chutney over the cream cheese.
  10. Mix the rice and bacon and spoon onto the chutney and make an even layer.
  11. Top the rice mixture with another third of the cream cheese.
  12. Top the cream cheese with the chopped cucumber.
  13. Finish of the layers with the last third of the cream cheese. Fold the cling wrap over to close the terrine.
  14. Chill the summer terrine for at least 1 hour. Overnight is better.
Recipe Notes

Serve with delicious summer terrine with a crusty seed loaf and a simple green salad.

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