LEEK TERRINE, CHILLI, GOAT’S CHEESE & BAGUETTE - Cuisine Magazine - From New Zealand to the World
Old-school British cookery with an unexpected blast of heat from fermented chilli paste made last year.
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Cooking tools:
- Terrine mould
- Plastic wrap
- Pot
- Chef's knife
- Colander
- Blender
- Kitchen scale
- Measuring spoon
- Spoon
- Plate
- Screw-topped jar
Ingredients
- 7 spring leeks
- 50g creme fraiche
- 100g soft goat’s cheese
- baguette
- 3 tablespoons of fermented chilli paste, homemade or bought (see below)
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