Warm Sbrinz AOP cheese and nut terrine with pearl onions

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Meatless

Ingredients

serves 6

for 1 terrine dish of 800 mL capacity

soft butter for the terrine dish and the baking paper
30-40 g of chopped pistachios

250 g of freshly grated Sbrinz AOP
5 eggs
2 egg yolks
250 mL of cream
white pepper

glazed pearl onions:

1 tbs of sugar
30 pearl onions, peeled
30 g of butter
200 mL of red wine
salt

salad for garnish

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 Butter the terrine dish and line with baking paper to just cover the sides. Spread soft butter on the paper and scatter on the chopped pistachios. They should stick to the butter. Place the dish in the fridge.
2 Preheat the oven to 150°C. Fill a suitable dish with hot water so that the terrine dish is standing in it up to half its height.
3 Mix all the ingredients for the terrine and put in the terrine dish. Cover up. Leave to cook in the warm water for about 40 mins. The terrine is ready when it feels firm under finger pressure. Remove from the oven and allow to stand for 20 mins.
4 Caramelize the sugar in a flat pan for the pearl onions. Add the onions and butter. Deglaze with wine and salt. Cover and cook until soft, then remove the lid and reduce the juice to a syrup.
5 Turn out the terrine and cut into slices. Serve on plates, garnished with pearl onions and salad.