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About this recipe: Wrapped in shining green vine leaves and studded with stuffed green olives, this creamy terrine is a real winner. It is made with tender flageolet beans and curd cheese, and subtly flavoured with garlic. Serve it with crisp chicory leaves, fresh orange segments and crusty French bread for an unusual and attractive starter.
The flageolet bean mixture also makes a delicious dip. Omit the eggs, and stir in 1 tbsp extra virgin olive oil and an extra 1 tsp lemon juice. Spoon into a serving bowl and serve with vegetable crudits and breadsticks. * For an aduki bean and leek terrine, soak 225 g (8 oz) dried aduki beans for 8 hours, then drain and rinse. Put in a saucepan with fresh water to cover and add 2 bay leaves and a strip of orange zest. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 45 minutes or until tender. Drain, reserving 4 tbsp of the cooking liquid. Discard the bay leaves and orange zest, and pure or mash the beans with the reserved liquid until as smooth as possible. Mix in 115 g (4 oz) curd cheese, 55 g (2 oz) chopped toasted hazelnuts, 2 beaten eggs, 1 crushed garlic clove, 2 tbsp chopped fresh tarragon, and seasoning. Cook 225 g (8 oz) baby leeks in boiling water for 2 minutes, then drain and refresh in cold water. Pat dry on kitchen paper. Line the terrine dish or loaf tin with baking parchment, then spoon in one-quarter of the bean mixture. Arrange a third of the leeks on top, trimming them to fit if necessary. Repeat the layers, finishing with the bean mixture. Cover and bake as in the main recipe. Serve garnished with green salad leaves.
Flageolet beans are packed with protein, soluble fibre and starchy carbohydrate. They also contain useful amounts of iron. * Curd cheese is made with a lactic acid starter, which gives it a fresh, slightly sharp flavour. It contains about half the amount of fat of hard cheeses such as Cheddar.
copper * C * A, B1, B2, B12, E, niacin, calcium, iron, potassium, zinc