Chestnut terrine recipe

Serves : 4 servings 

Preparation time : 30 minutes (plus cooking and baking time)

Ingredients : 

1)  400 g chestnuts, blanched
2)  salt
3)  100 g broccoli
4)  100 g carrots
5)  100 g peppers, red or yellow
6)  2 bunches flat parsley
7)  2 sprigs fresh thyme
8)  4 eggs
9)  250 g quark
10)  100 g 1 day-old wholemeal bread
11)  200 g grated cheese
12)  herb salt
13)  pepper
14)  2 tsp paprika powder
15)  olive oil for drizzling
16)  fat for greasing

Preparation Method :

1) Cook the chestnuts in a little salted water, drain and mash with a fork. Wash and peel the vegetables, pat dry, dice and cook in salted water until firm to the bite. Wash the parsley, shake dry and chop finely. Wash the thyme, shake dry and remove the leaves. Break the eggs and mix with the quark.

2) Then mix together well the chestnuts, vegetables, eggs, quark, bread, herbs and cheese in a bowl, and season with the herb salt, pepper and paprika powder. Spoon into a greased terrine and smooth out.

3) Place the terrine in a roasting dish that is 3/4 full of water and bake at 180°C (Gas Mark 4, fan oven 160°C) for approx. 1 hour. The terrine can be served hot or cold with a few drops of the best olive oil drizzled on top if required.

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