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Chalmar Farm kitchen | GREEN FIG AND BILTONG TERRINE WITH CIABATTA MELBA TOAST

GREEN FIG AND BILTONG TERRINE WITH CIABATTA MELBA TOAST

Serves 10-12 | 5 Hours 25 Mins | Easy
Christmas Special Occasions

GREEN FIG AND BILTONG TERRINE WITH CIABATTA MELBA TOAST

© Copyright Chalmar Beef 2020

Green fig and biltong terrine with ciabatta melba toast

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.



Ingredients:

  • 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
  • To serve:
  • Melba toast
  • Biltong shards
  • A few whole figs

Method

1. Line a bread pan or suitable mould with cling wrap, smoothing out the wrinkles.
2. Cut 2 figs in thin slices and arrange on the bottom of the mould.
3. 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.
4. Cut one fig in very small pieces and mix with cream cheese, cottage cheese, biltong powder, gelatine and salt and pepper.
5. Press the mixture into the mould. Set in the fridge overnight.
6. Turn the terrine out onto the serving plate, gently remove the cling wrap.

Serve with melba toast, biltong and preserve.

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.


Green fig and biltong terrine with ciabatta melba toast

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.

Ingredients:

  • 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
  • To serve:
  • Melba toast
  • Biltong shards
  • A few whole figs

Method

1. Line a bread pan or suitable mould with cling wrap, smoothing out the wrinkles.
2. Cut 2 figs in thin slices and arrange on the bottom of the mould.
3. 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.
4. Cut one fig in very small pieces and mix with cream cheese, cottage cheese, biltong powder, gelatine and salt and pepper.
5. Press the mixture into the mould. Set in the fridge overnight.
6. Turn the terrine out onto the serving plate, gently remove the cling wrap.

Serve with melba toast, biltong and preserve.

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.