Beetroot-and-green harissa terrine
12
Easy
30 minutes, plus overnight chilling time“This is your ultimate make-ahead back-up for unexpected visitors you want to impress. If beetroot isn’t your thing or you’re not feeling a ‘terrine’, do yourself a favour and make the harissa cream cheese anyway. It’s super-addictive all on its own!”- Hannah Lewry
Ingredients
Method
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For the green harissa:
- 2 T capers
- 1 t salt
- 1 t ground cumin, toasted
- 1 t ground fennel, toasted
- 15 g fresh coriander
- 15 g Italian parsley
- 2 T olive oil
- 1 ice cube
- 3 T water For the cheese dip:
- 1 x 250 g tub Woolworths smooth low-fat cottage cheese
- 1 x 250 g Woolworths full-fat cream cheese
- 1 x 385 g jar Woolworths pickled beetroot, drained and thinly sliced
Method
Ingredients
1. To make the green harissa, blend all the ingredients in a small blender or Nutribullet. Adjust the seasoning or add a squeeze
of lemon juice to taste if necessary.
2. To make the cheese dip, blend the cheeses in a mixer or by hand, then fold through the green harissa.
3. To assemble the terrine, line 4 x 8 cm individual tart cases (or use a muffin pan) with clingwrap and place an overlapping layer of beetroot into the base of each tin. Top each with a generous spoonful of the green harissa dip, then add a cheese layer. Repeat the layers until all the beetroot has been used.
4. Cover with clingwrap and gently press down to remove any air. Chill overnight, weighted down with canned food to compress the layers. Keep chilled until ready to serve.
Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen
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