125g baby corn
250g fresh peas
200g baby carrots, peeled
2 x 100g logs soft goat’s cheese, at room temperature
180g plain cream cheese, at room temperature
30ml (2 tbsp) sour cream
1 (20g) spring onion, chopped
15ml (1 tbsp) dill, chopped
15ml (1 tbsp) coriander pesto
1.25ml (¼ tsp) salt
Pinch freshly ground black pepper
35g toasted walnuts, chopped
60ml (4 tbsp) garlic butter, softened
45ml (3 tbsp) sweet chilli sauce
90g sliced biltong
Handful baby radishes, to serve
Handful pea shoots, to garnish
1. For the terrine, line a 22cm x 8cm loaf tin with cling film, ensuring an overhang of about 5cm on all sides.
2. Bring a pot of salted water to a boil. To start, add the baby corn and cook, 1 minute. Remove the corn with a slotted spoon. Bring the water to a boil and cook the peas, 3 minutes. Remove the peas, allow the water to reach a boil and, lastly, cook the carrots, 5 minutes. Refresh all of the vegetables in ice water, at least 10 minutes. Drain and allow the vegetables to dry on a clean kitchen towel.
3. Add the goat’s cheese, cream cheese, sour cream, spring onion, dill, coriander pesto, salt and pepper in a food processor, and blitz, 30 seconds, until combined. Stir in the chopped nuts.
4. Place 1/3 of the cheese mixture in the lined tin and smooth out the top. Combine the cooked vegetables and scatter 1/3 on top of the cheese mixture in the tin. Repeat the layers twice more. Fold the cling film over the terrine and refrigerate, at least 6 hours.
5. For the crostini, preheat the oven to 200°C. Cut the baguette into 18 thin slices. Spread each one with a little garlic butter and grill in the oven, on the top shelf, 2 – 3 minutes, until crisp.
6. To serve, unmould the terrine onto a platter and peel off the cling film. Drizzle the chilli sauce over the terrine and scatter over the biltong. Add the radishes and garnish with pea shoots.
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