Leek terrine with goat’s cheese - recipe by Michel Roux Jr.
Michel Roux Jnr. Spending most of my summer holidays in the countryside of southern France, my idea of ultimate relaxation is an early evening glass of cold wine; grazing on simple, elegant dishes...
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Cooking tools:
- Terrine mold
- Cooling rack
- Weight
- Plastic wrap
- Chef's knife
- Cutting board
- Pot
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Plate
Ingredients
- 20 medium leeks
- 180g soft goat’s cheese
- 100g crème fraiche
- Olive oil, red wine vinegar
- Salt, pepper, sugar
- 1 Tbsp chop chives
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