Linda Tubby's Ricotta Terrine with Tomato Salad
Over a year ago
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Ingredients
- 4 eggs
- 1 yolk
- 250g ricotta, drained
- 75g manchego cheese, grated
- 20g plain flour
- ½tsp dried green peppercorns, roughly crushed
- Sea salt
- 1tbsp chopped chives, with a few whole ones to scatter over
- 2tbsp chopped chervil
- 1 ½tbsp tarragon
- 1 small basil plant
- 5tbsp extra virgin olive oil
- Pinch of sugar
- 2tsp white wine vinegar
- 1tsp Dijon mustard
- 2tbsp finely grated Manchego cheese
- Assorted coloured tomatoes, quartered
- Chives or garlic flowers
Accompaniment
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Description
An impressive-looking starter that makes the most of the season's tastiest produce.
Method
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1
Preheat the oven to 180C/gas 4. Line a 500g (1lb 2oz) loaf tin with waxed paper, leaving a slight overlap.
Whisk together the whole eggs and the single yolk in a bowl. Tip the ricotta into a large bowl and whisk in the egg a little at a time. Add the herbs, pepper and salt, and spoon into the loaf tin.
Place the tin in a deep, large roasting tray and fill this with hot water to half way up the sides of the loaf tin, then place in the oven. Bake for 45 minutes until golden and firm to touch. Lift the tin out of the water and cool for about 15 minutes. Remove the terrine and gently peel away the paper.
To make the dressing, pluck the leaves off the basil plant and place in a heat-proof bowl. Pour over boiling water to cover, leave for 30 seconds, then drain in a colander.
Refresh the leaves under cold water, then pat dry with kitchen paper and place in a small food processor with the other ingredients and whizz to a fine purée.
Slice the terrine and serve with the tomatoes, a spoonful of the basil dressing and a few chive or garlic flowers.
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