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Recipe: Terrine De Sardines Tomates Et Chevre
Similar Categories: Terrine, Sardines, Tomates, Chevre
Serves 4
300g medium dry goat cheese
250g tinned sardines in tomato sauce
250g tinned sardines in olive oil
800g tinned skinned tomatoes
5cl olive oil
salt, pepper
Drain thoroughly the skinned tomatoes, press them lightly
and collect the juice. Place the tomatoes on kitchen paper.
To make the tomato sauce, heat up the juice on low heat for
30 minutes until it reduces to a light coating consistency.
In a bowl, mash the goat cheese with a fork. Season with
salt and pepper and add the olive oil. Mix well to obtain a
homogenous mixture. Drain the sardines. Line a cake tin with
cling film. Put a layer of a third of the goat cheese, cover
with half of the tomatoes, then top with half of the
sardines. Repeat the layers, finishing with goat cheese.
Cover with cling film. Press with heavy weight (1kg). Put in
the refrigerator for 24 hours.
Serve cool with the tomato sauce.
Note: It is important to choose a medium dry cheese. Fresh
would make dish too soft. Dry cheese would not stick to the
other ingredients. Before serving, decorate with some basil
leaves.
Date: Sun, 10 Oct 2004
From: tubal cain
Newsgroup: rec.food.recipes
300g medium dry goat cheese
250g tinned sardines in tomato sauce
250g tinned sardines in olive oil
800g tinned skinned tomatoes
5cl olive oil
salt, pepper
Drain thoroughly the skinned tomatoes, press them lightly
and collect the juice. Place the tomatoes on kitchen paper.
To make the tomato sauce, heat up the juice on low heat for
30 minutes until it reduces to a light coating consistency.
In a bowl, mash the goat cheese with a fork. Season with
salt and pepper and add the olive oil. Mix well to obtain a
homogenous mixture. Drain the sardines. Line a cake tin with
cling film. Put a layer of a third of the goat cheese, cover
with half of the tomatoes, then top with half of the
sardines. Repeat the layers, finishing with goat cheese.
Cover with cling film. Press with heavy weight (1kg). Put in
the refrigerator for 24 hours.
Serve cool with the tomato sauce.
Note: It is important to choose a medium dry cheese. Fresh
would make dish too soft. Dry cheese would not stick to the
other ingredients. Before serving, decorate with some basil
leaves.
Date: Sun, 10 Oct 2004
From: tubal cain
Newsgroup: rec.food.recipes
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