Blue Cheese, Hazelnut And Herb Terrine

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Title: BLUE CHEESE, HAZELNUT AND HERB TERRINE
Categories: Vegetables, Casseroles, Cheese/eggs
Yield: 2 servings

Radicchio leaves
58 1/3 g Creamy blue cheese
91 2/3 g Greek strained yogurt
1/3 tb Mayonnaise
1 ts Gelozone
16 2/3 g Toasted ground hazelnuts
2/3 Hard boiled eggs
2 tb Fresh mixed herbs

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Parsley
Coriander
Chives
3/16 ts Paprika
Seasoning

1 Trim the stalks from the radicchio and use the leaves to line a 110g
(for two servings) loaf tin.

2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.
In a separate pan, whisk the Gelozone into two tablespoons of water
and bring almost to the boil.

3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and
seasoning. Mix well and transfer to the loaf tin.

4 Fold over the radicchio leaves and chill until set. Carefully turn
out of the tin, slice and serve.

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