Every now and again The Chef will see something somewhere and HAS to make it.
Of late we have been watching Top Chef Canada and there is one contestant who seems to be making a lot of terrines, so The Chef had a hankering to make one for us. I couldn’t refuse.
Now don’t get me wrong, terrines come in all sorts of shapes, sizes and flavours. But mostly it means a dish full of stuff squished down hard till it sticks together well and then turned out and sliced up and eaten, usually in a decorative way.
So on this occasion, he made one of beet and goat cheese.
Start by boiling some whole beets. He used red ones and golden ones.
Once they are cooked, let them cool till they are cold. So this can be done well in advance.
When you are ready to build your terrine, peel the beets slice very thinly with a mandolin or with a knife if you are really good at that kind of thing.
Lay them out on a tray and sprinkle with a little oil, vinegar, salt, pepper and some chopped herbs.
Let them sit a little to get acquainted.
Then find yourself a terrine mould. If you don’t have a fancy one handed down from generations before you, just use a loaf pan of some sort.
You could line it with plastic wrap if you are making something particularly sticky, but the oil on these beets will keep them slippery enough to come out of the mould.
Start layering the beets, perferablely by colour.
Then a layer of goat cheese.
When you finish your last layer, you will need to find something heavy that you can put on top.
Use your imagination.
The Chef topped it with a bit of parchment paper, then we happend to have one of those silicon, soft loaf pans, so he put that on top next and then a couple of heavy cans of whatever.
Put it in the fridge for a few hours to set.
When you are ready, unmould it, slice it up and serve.