Easy cheesy recipes
Pork, Pistachio & Herb Terrine
Tasty nuts and berries combine in this seasonal terrine.Ingredients
1tbsp olive oil
115g chicken livers, chopped
250g maple flavoured streaky bacon or ordinary bacon
500g pork mince
1 x 150g Boursin garlic & herb
2 tbsp red wine
1 tbsp port
1 tbsp fresh chopped thyme
1 tbsp fresh chopped flat leaf parsley
4 juniper berries, crushed and chopped
65g shelled pistachio nuts, roughly chopped
grated rind 1 lemon
125g ham off the bone, sliced
sage leaves, to garnish
Method
1. Preheat the oven to 180C/fan170C/Gas 4. Lightly oil a 900ml loaf tin. Heat the olive oil in a pan and cook the chicken livers over a medium heat for about 2 – 5 minutes, stirring occasionally, until sealed. Remove from the heat and allow to cool.
2. Using the back of a knife stretch the bacon. Then line the base and sides of the tin with over lapping slices of bacon allowing excess to hang over the edges.
3. Mix together the chicken livers, pork, Boursin garlic and herb, red wine, port, thyme, parsley, juniper berries, pistachio nuts and lemon rind. Season well.
4. Using half the pork mixture spread over the base of the terrine evenly, pressing down well. Top with a layer of ham and then spread over the remaining pork mixture, it will sit high in the loaf tin. Fold over the overhanging bacon to enclose the filling well. Cover with foil. Place the tin in a roasting tin and half fill with boiling water. Bake for 1 hour until meat is tender. Remove from the oven and allow to cool.
5.Pour off any juices and weigh down with weights. Chill for at least 6 hours. Carefully remove from the tin and garnish with sage leaves. Serve in slices with a lovely dressed salad and a favourite chutney.
Bacon, Sausage & Prune Rolls With Fig & Nut Dip
These tasty canapés work brilliantly as a pre-dinner appetiser.
Ingredients
15 slices flavoured streaky bacon of your choice
12 organic chipolatas
18 pitted prunes
1 x 150g packet Boursin fig & nut
100ml soured cream
juice of 1/2 lemon
1 tbsp fresh chopped parsley
fresh sprigs of thyme, to garnish
Method
1. Preheat the oven to 200C/fan190C/Gas 6. Cut 6 rashers of the bacon in half lengthways and use to wrap around a chipolata securing with a long bamboo stick. Place on a lightly oiled baking sheet.
2. Cut open the prunes and open out. Divide half the Boursin fig & nut between the prunes and roll up to enclose filling. Cut the remaining bacon in half (lengthways and widthways) and use 2 strips to wrap round each prune. Secure with a cocktail stick and place on a baking sheet.
3. Bake the chipolatas for 10 minutes. Then add the prunes and bake for a further 10 minutes, until bacon is crisp and golden. Remove from the oven and allow to stand for 10 minutes.
4.Meanwhile mix together the remaining Boursin Fig & Nut, soured cream, lemon juice and parsley. Season well. Spoon into a serving bowl and garnish with sprigs of fresh thyme. Arrange chipolatas and prunes on a warm serving plate and serve with the dip.
Cauliflower, bacon & mustard gratin
This hearty gratin will keep you warm during the winter months.
Ingredients
700g cauliflower florets
35g butter
2 tbsp plain flour
450ml semi skimmed milk
1 tbsp wholegrain mustard
1 x 150g packet Boursin tomato, onion & chive
2 tbsp olive oil
100g smoked lardons or pancetta, diced
100g forccacia bread breadcrumbs
grated rind of 1 lemon
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
45g Red Leicester, grated
Method
1. Preheat the oven to 200C/fan190C/Gas 6. Plunge the cauliflower into a pan of boiling water, bring back to the boil and cover and simmer for 5 minutes. Drain thoroughly. Arrange the cauliflower in an ovenproof dish and set aside.
2. Melt the butter and flour together in a pan and cook, stirring over a low heat for 2 minutes. Remove the pan from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring until thickened. Stir in mustard and Boursin tomato, onion & chive until well blended. Remove from the heat and allow to cool slightly.
3. Meanwhile heat the oil in a large frying pan and cook the lardons or pancetta for 5 minutes. Add the breadcrumbs and cook for a further 5 minutes, stirring and scrapping up any juices, until crisp and golden. Remove from the heat and allow to cool. Stir in the lemon rind, seeds and cheese. Pour the sauce over the cauliflower to cover and scatter over the breadcrumb mixture. Bake for 25 – 35 minutes, until golden and piping hot. Serve.
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