Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Fermanagh Cheese Terrine

Serves 10

Ingredients

110g/4 oz “Ballybrie” cheese, cut into medium dice
110g/4 oz “Cooneen” goat’s cheese, cut into medium dice
110g/4 oz “Ballyblue” cheese, cut into medium dice
250g/9 oz tub of live organic yoghurt
Lemon juice to taste
2 tbsp. “Hellmann’s” mayonnaise
1 sachet powdered gelatine, soaked in 2 tbsp. cold water in a ramekin or small bowl for 5 minutes
12 red grapes, halved and deseeded
10 fresh basil leaves, finely shredded
150 ml/5oz double cream, lightly whipped
1 x 450g/1 lb loaf tin oiled with sunflower oil

• Place the bowl of soaked gelatine in a larger saucepan and fill with water so that it goes half way up the ramekin. Warm over a medium flame until the gelatine begins to melt. Stir and carefully remove the ramekin from the hot water. In a large bowl, mix together the yoghurt and mayonnaise. Take a small spoon of the yoghurt and mayonnaise mixture and stir it into the warm gelatine mixture (not the other way around!). Then add one more spoon and stir again. This will cool the gelatine down slowly so that it will not go into “shock” and turn back to its solid state.
• Now pour the gelatine into the rest of the yoghurt and mayonnaise. Stir well.
• Stir in the cheese pieces, grapes and basil. Add lemon juice to taste. Add some freshly milled black pepper if needed.
• Pour the mixture into the loaf tin and cover with cling film. Chill over night.
• To remove the terrine from the tin it may be necessary to dip the tin briefly into warm water to loosen it. Turn out onto a large plate and slice into thin portions using a warm, but dry, sharp knife. Serve with pickled walnuts or a good rocket salad.