Terrine Of Leek, Goats Cheese And Roasted Capsicum

Directions

1. Cut and seed the capsicums and cut into large slices. Place these under a warm grill and cook till the skins are blackened and blistered. Place the black peppers into a double thickness plastic bag and seal, allowing them to steam.
2. Set aside for thirty min. Remove the peppers from the bag and remove the pepper skins.
3. Slice the leek lengthways and separate the leaves. Wash in cool water to remove all the grit, then plunge the cleaned leaves into a pot of boiling water. Boil for-2 min, then remove the leek and rinse under cool water.
4. Dry well.
5. Line a standard loaf tin with plastic wrap then drape the leek leaves over the base and sides of the tin, allowing the long ends to hang over the sides.
6. Heat the butter and saute/fry the spring onions till softened. Mix the softened cream cheese, goats cheese, herbs and spring onion mix in the large bowl of an electric mix. Sprinkle the gelatine over the cool water and allow to soak for 1 minute. Place the gelatine mix in the microwave and heat for 20 seconds on medium till the mix is boiling (watch carefully to avoid boil-over) Stir well with a fork. Add in the dissolved gelatine and cream to the cheese mix and mix to combine thoroughly.
7. Pour one third of the cheese mix into the prepared loaf pan and cover with alternate red and yellow pepper slices. Cover with another third of the cheese mix, repeating the capsicum layer. Finish with remainder of cheese mix, then drape the leek overhang back over the cheese filling to enclose.
8. (Use any left over leek to fill in the gaps if necessary.) Refrigerateovernight.
9. To serve, remove the terrine from the loaf tin and throw away the glad wrap.
10. Using an electric knife slice thick, even portions of the terrine. Place a slice of the terrine on each plate and sprinkle with the tomato, cucumber and olives. Whisk the vinegar, oil and mustard together and drizzle over.