The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Beaufort and artichoke terrine – by Richard Corrigan

11 September 2006

INGREDIENTS

(serves 10-12)

10 slices Parma ham
16 large artichoke bottoms, blanched
750g Beaufort cheese, cut into 1cm slices
Salt and pepper
Thyme

METHOD

Band terrine with tinfoil, then line it with Parma ham. Layer with artichokes and Beaufort cheese and fill terrine with a little more than is needed (three layers of artichokes and four layers of cheese).

Fold Parma ham over and place lid on terrine.

Cook in oven at 250ºC for 15 minutes, then leave to rest for 20 minutes before pouring off excess fat. Press lightly.

Turn out the terrine, slice and assemble on plate and serve accompanied by a radish and frisée salad and balsamic vinaigrette and herbs.

Richard Corrigan

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking