LEEK TERRINE WITH WHIPPED GOAT CHEESE

Chef Lee Kuebler, new executive chef at Elawa Farm, has a penchant for the underdogs of the vegetable world. “Humble, overlooked, underrated vegetables that are also delicious,” he says. “I have always had an affinity for them.”

Among the array, leeks are Kuebler favorites. “Tender, sweet and onion-y, but not overpowering, I love leeks,” he explains. Which is why leeks star in this meltingly tender terrine— one of the dishes Kuebler will have on offer when Elawa opens its new daytime café this summer.

Cooking the leeks to tenderness before layering and pressing them in a terrine, they slice into a checkerboard of lovely yellows and greens to be topped with a rich dollop of whipped goat cheese and sprinkle of chive blossoms. So pretty! Tips from Kuebler: Use a very sharp knife and great care when slicing the terrine. And for easier release when making the goat cheese quenelles, use a spoon dipped in very hot water.

INGREDIENTS

FOR THE TERRINE

• 24 x12 cm terrine mold
• 20 medium leeks
• 3 Tbsp. salt (for the boiling water)
• 1 Tbsp. sugar (for the boiling water)

FOR THE WHIPPED GOAT CHEESE QUENELLES

• 180 grams soft goat cheese
• 100 grams crème fraiche
• 1 Tbsp olive oil
• Salt and pepper to taste

FOR THE LEMON-HERB DRESSING

• ¼ cup fresh squeezed lemon juice
• Salt and pepper to taste
• 1/8 tsp sugar
• ¾ cup olive oil
• 1 Tbsp finely snipped chives
• 1 Tbsp fresh thyme leaves

FOR THE GARNISH

• Fresh chive blossoms
• Sea salt flakes

METHOD

1. Wash the leeks well, discarding root ends, damaged leaf tips, and any grit or dirt. Trim the tops so that the leeks will fit the length of the 24 x 12 cm terrine mold. Heat a large pot ¾ full of water. Add salt and sugar and heat to boiling over medium high heat. Add leeks and boil for 10 to 12 minutes until tender. When tender, carefully remove leeks to a rack and drain, allowing the leeks to keep their shape.
2. Line a terrine (24x12cm) with double layers of cling film leaving plenty of film overlapping the edges of the terrine. Place the leeks head to tail in the terrine which will alternate the colors of the leeks. Wrap tightly with the overlapping cling film and pierce a few times with a knife point. Place a board with heavy weights on top to press the excess liquid out of the terrine. Leave to press and chill in the fridge overnight.
3. Make whipped goat cheese: Whisk the cheese with crème fraiche until smooth and light; season with salt, pepper, and olive oil. Chill for at least two hours.
4. Make lemon herb dressing: Whisk all ingredients together. Set aside.
5. Turn terrine out onto a clean cutting board, leaving the cling film over the terrine. Using a sharp knife, cut through the film to make individual serving slices.
6. To serve: Place terrine slices on individual serving plate. Discard cling film strips from the edges of the slices. Top each terrine slice with a quenelle of goat cheese cream made by scooping goat cheese cream with a spoon dipped in hot water. Drizzle each serving with lemon herb dressing. Sprinkle a few pinches of sea salt flakes and chive blossoms over all.