Serves

8

Information

Preparation Time: 40 min.

Ingredients

9 medium sized leeks • ½ celeriac • 6 pickled pimentos de piquillo • 3 shallots, chopped • 5 basil leaves • 200ml milk • 500g fresh goat’s cheese • 150g crème fraîche • 2g agar-agar • 200ml virgin olive oil • 2 tablespoons white balsamic vinegar • 4 tablespoons walnut oil • 2 handfuls of spinach shoots • Salt • pepper

Method

Blanche the cleaned leeks in boiling salted water for about five minutes, then cool in iced water • Bring the milk to boil with the salted water • Cut the celeriac into 3-mm slices and cook in the boiling milk/water for five minutes, before cooling in iced water • Leave the leeks and the celeriac to drain overnight in the fridge • Mix the goat’s cheese with the shallots, the crème fraîche, the basil leaves, the agar-agar, two tablespoons of virgin olive oil and season with salt and pepper • Drizzle a little olive oil in a rectangular terrine • Line the base with the well dried leeks and add a little of the goat’s cheese, followed by a layer of Piquillo peppers and once again the goat’s cheese mix • Form another layer with the celeriac and then cheese mix once again • Repeat this operation and finish with a layer of leek on the top • Press the terrine using a weighted down board • Store in the fridge for 24 hours • The following day turn out the terrine and cut into good-sized slices • Sprinkle with freshly ground pepper • Accompany the terrine with walnut oil and balsamic vinaigrette and a salad of spinach shoots tossed in walnut oil