GREEN FIG AND BILTONG TERRINE WITH CIABATTA MELBA TOAST
GREEN FIG AND BILTONG TERRINE WITH CIABATTA MELBA TOAST
Category
All Recipes
Christmas
Special Occasions
Stunning-made-easy. This delicious starter from our Chalmar Farm Kitchen revives the tradition of grand moulded dishes in a modern way. Serve it with rustic homemade Melba toast.
What we love about it: The sweetness of the figs and the saltiness of the biltong dust form a glorious taste sensation.
What we love about it: The sweetness of the figs and the saltiness of the biltong dust form a glorious taste sensation.
Persons
10
Cook Time
5 hours, 25 minutes
Total Time
5 hours, 25 minutes
Ingredients
- What you’ll need:
- 6 gelatine leaves
- 3 preserved green figs + additional for garnish (reserve some of the syrup)
- 3 x 230 g tubs cream cheese, plain
- 2 x 230 g cottage cheese
- 150 g Chalmar beef biltong dust
- Sea salt and black pepper
Instructions
- Method
- Line a bread pan or suitable mould with cling wrap, smoothing out the wrinkles.
- Cut 2 figs in thin slices and arrange on the bottom of the mould.
- Soften the gelatine leaves in cold water for 5-10 minutes and squeeze out any excess water. Place in a saucepan over very low heat, stirring gently until they dissolve.
- Cut one fig in very small pieces and mix with cream cheese, cottage cheese, biltong powder, gelatine and salt and pepper.
- Press the mixture into the mould. Set in the fridge overnight.
- Turn the terrine out onto the serving plate, gently remove the cling wrap.
- Serve with melba toast, biltong and preserve.
Notes
Chalmar Farm kitchen advice:
- Homemade Melba toast has the edge. Freeze a ciabatta loaf, thaw it slightly while you preheat the oven to 180 °C.
- Slice the bread in very thin slices (no need to cut off the crust), toast in the oven till gold and crispy, 8 – 10 minutes. Store in a well-sealed container.
No Comments