Charred tenderstem broccoli, Cerney Ash goat's cheese, quince terrine, hazelnuts
by
- Starter
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
Paul Foster's elegant vegetarian starter is a celebration of seasonal British ingredients, with charred tenderstem broccoli and purée, quince terrine and Cerney Ash goat's cheese coming together to form a striking and delicious dish.
Ingredients
Tenderstem broccoli
- 500g of tenderstem broccoli
- sunflower oil
- salt
Quince terrine
Hazelnuts
- 100g of hazelnuts , peeled
- 50g of sugar
To serve
- 80g of goat's cheese , Cerney Ash
- 2 pears , ripe
- salt
Equipment
- Food processor
Method
1
Preheat the oven to 160°C/gas mark 3
3
Build the quince layers to just above the rim of the tray, cover with tin foil and bake for 45 minutes until soft in the centre. Remove from the oven, leave to cool slightly then place a tray on top. Press in the fridge for 6 hours
4
Grind the hazelnuts into a powder in a food processor and gently caramelise in a pan with the sugar. Pour onto a tray, allow to cool then chop to a crumb
- 100g of hazelnuts , peeled
- 50g of sugar
5
Trim 2 large spears of broccoli per person and cut in half lengthways to expose a flat side. Reserve until needed. Finely chop the rest of the broccoli, cook in boiling water for 1 minute and refresh in ice water. Blitz in a blender until smooth and season to taste with salt
- 500g of tenderstem broccoli
- salt
6
To finish the dish, cut the terrine and goat's cheese into small cubes and allow to come to room temperature
- 80g of goat's cheese , Cerney Ash
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Charred tenderstem broccoli, Cerney Ash goat's cheese, quince terrine, hazelnuts
