Broccoli and Chestnut Terrine
|Recipe Supplied by: Jennipher Marshall-Jenkinson|
Serves: 4 People
|This recipe uses a 900 watt microwave oven|
Serves 4 - 6
Preparation time 10 minutes - Cooking and standing time 25 minutes
Serve this lovely seasonal terrine with green salad leaves and new potatoes for lunch or vegetarian dinner, or cold and sliced as part of a buffet or starter.
It also freezes well, so cut slices into single portion sizes, wrap each in cling wrap and freeze for up to a month before consuming. It's lovely hot or cold, and can also make use of smaller pieces of left over cheese - that can be grated together to give a different flavour.
400g broccoli, cut into small florets
1 medium leek, well washed and roughly chopped
50g cornflakes, roughly crushed **
50g feta cheese, roughly crumbled
225g can cooked chestnuts, well drained
1 - 150ml tub natural yogurt
a little salt and black pepper to taste
1 teaspn finely grated nutmeg
1 tblspn fresh chopped OR 1 teaspn dried chopped sage
1 tblspn toasted sesame seeds
Place the prepared broccoli in a microwave oven-proof dish, rinse under cold running water, drain off water, cover with a well fitting lid or cling wrap and cook on HIGH power for 5 minutes until vegetables are 'just' cooked.
While broccoli is cooking, wash and prepare the leek.
Transfer the cooked broccoli to a chopping board and roughly chop. Place the chopped leek into the oven-proof dish, cover with a well fitting lid or cling wrap and cook on HIGH power for 3 minutes.
Place the chopped broccoli in a large mixing bowl with the crushed cornflakes, crumbled feta cheese, the chopped chestnuts and cooked leeks. ,
Beat together the yogurt, eggs, and seasonings to taste, don't add too much salt, as feta is quite a salty cheese, then stir into the broccoli mixture. Spoon the terrine mixture into a lined 1 litre microwave - proof loaf dish. Sprinkle sesame seeds over the top. Cover dish with cling wrap and cook on MEDIUM-HIGH (600 watts) for 8 - 10 minutes, until a knife inserted into the centre comes out clean and the top feels firm and set.
Leave to stand for 5 minutes, then turn out on to a large plate to serve.
** use wholemeal breadcrumbs, if cornflakes are not available, but they do add a lovely nutty flavor.
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