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Baked Ricotta Terrine

Recipe from: 12/17/2008 12:00:00 AM
Ingredients 12
Servings 4
Time 10


  • 200g ricotta
  • Zest of two lemons and oranges
  • Pinch salt
  • Pinch pepper
  • 20g chopped chervil
  • 2ea red Onions
  • 10g beetroot Shoots
  • 10g rocket shoots
  • 10g asian greens
  • 3ea fresh figs
  • 50g sugar
  • 100ml balsamic Vinegar


Add the ricotta, citrus zest salt pepper and chervil together, mix well and place into a terrine mould. Press down into the mould and place into a pre-heated oven at 160*c and cook for +- 30 minutes For the roast red onions place them with the skin on and whole into the pre-heated oven together with the terrine. Cook until they are soft. You can then cut the side and squeeze the onion out of the skin and quarter. For the fig balsamic put the sugar, balsamic vinegar and figs into the pan and reduce until the reduction begins to thicken. When the reduction has cooled pour it into a blender and blitz until smooth. To plate the dish cut a slice of the terrine and place it on top of the baby shoots which have been mixed with the roasted onions and finish with the balsamic dressing around the salad

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