nut and cranberry terrine

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Cooking receipe to make nut and cranberry terrine under category Aga Recipes. You may find some video clips related to this receipe below.

nut and cranberry terrine

For the filling

125g long grain riceI onion

1 leek

4 celery sticks

4 tbsp olive oil

4 level tbsp chopped mixed fresh herbs such as sage parsley and thyme

40g walnuts

125g dolcelatte cheese

1 large egg

40g fresh white breadcrumbs

125g fromage trais or creme fraiche

salt and freshly ground black pepper

For the pastry:

225g plain flour

pinch of salt

45g white vegetable fat

15g butter

For the topping:

125g redcurrant jelly

1 tsp lemon juice

125g cranberries or redcurrants thawed if frozen

bay leaves to garnish

Cook the rice in boiling salted water according to the packet instructions in the simmering ovenuntil just tender refresh under cold water drain thoroughly and set aside.

Peel and finely chop the onion; trim and thinly slice the leek and celery.

Heat the oil in a frying pan add the onion leek celery and herbs and fry gently on the simmering plate for 5 minutes until softened; transfer to a bowl.

Carefully toast the walnuts for 3 to 5 minutes in the roasting oventhen roughly grind.

Crumble the cheese and lightly beat the egg.

Add the walnuts cheese and egg to the fried mixture with the rice and remaining filling ingredients seasoning generously. Stir until evenly combined.

For the pastry sift the flour and salt into a bowl; make a well in the middle.

Heat 100ml water fat and butter in a saucepan until the liquid comes to the boll.

Pour into the flour and gradually work together using a wooden spoon.

When cool enough to handle bring the dough together and knead lightly until smooth.

Roll out to a 250 x 200mm rectangle and use to line a 1kg loaf tin pressing the

dough into the comers: tnm the overhanging pastry and reserve.

Spoon the filing into the pastry case; smooth the surface.

Divide the pastry trimmings in half roll each piece into a long thin rope and plait together.

Dampen the pastry edges and top with the pastry plait pressing down gently. Bake on the grid shelf on the floor of the roasting ovenfor 30 to 35 minutes then place on the floor of the roasting ovenfor 10 minutes to ensure the base is crisp.

The top should be golden and a skewer inserted into the centre should come out hot; cool.

For the topping heat the redcumant jelly in a small pan with the lemon juice and 1 tbsp water until melted then simmer for 3 minutes.

Remove from the heat and stir in the fruit.

To unmould the pie upturn and tap gently then set on a board.

Spoon the topping over and leave to set. When cold garnish with bay leaves.

Cut into generous slices to serve.

A lovely combination of nuts and cheese in a hot water crust pastry that is as easy to handle as childrens play dough.

Serves 8

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