Cheese and Nut Terrine
This richly flavoured vegetarian terrine is served in a pool of tomato sauce. You can make your own sauce or, if time is short, there are several good brands of ready-prepared tomato sauce available in the shops.
- 4 oz brown rice
- 8 oz walnuts
- 8 oz cashew nuts
- 2 cloves garlic
- 1 medium onion
- 3 oz mushrooms
- 1 oz butter
- 2 tablespoons chopped parsley
- 2 teaspoons freshly chopped thyme or 1/2 teaspoon dried
- 1 teaspoon freshly chopped marjoram or 1/2 teaspoon dried
- Salt and freshly ground black pepper
- 4 eggs
- 8 oz Cheddar Gruyere or Fontina
- 4 oz cottage cheese
- 1 small jar tomato pasta sauce
- Cook the brown rice in a pan of boiling salted water according to the packet instructions, drain and leave to cool.
- Roast the walnuts and cashews on a baking tray in the Oven for 5-7 minutes. Allow them to cool then finely chop them. Peel and finely chop the garlic and onion. Clean and chop the mushrooms.
- Cook the onion with almost all the butter in a large pan over a medium heat for 5 minutes. Stir in the garlic, mushrooms and herbs and season with salt. Cook for 5 minutes, stirring frequently.
- Beat the eggs and grate the cheese. Combine the mixture in the pan with the rice, nuts, eggs, cottage cheese and grated cheese. Season to taste.
- Grease a loaf tin with the remaining butter, line it with greaseproof paper, then pour in the mixture. Bake in the Oven for 1 hour. Leave for 10 minutes. Meanwhile, heat the tomato sauce. Turn the terrine onto a serving plate and remove the paper. Serve with the tomato sauce spooned around the terrine.
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories: 785 kcal
Carbohydrates: 35 g
Protein: 30 g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 162 mg
Sodium: 388 mg
Potassium: 653 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 836 IU
Vitamin C: 6 mg
Calcium: 374 mg
Iron: 5 mg