African Cashew TerrineTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 5 minutes
Refrigeration time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:338.5 kcal
Proteins:11 g
Fats:27.4 g
Carbohydrate:16.2 g
Fibers:1.9 g
Sugar:4 g
Cholesterol:103.9 mg
Sodium:73.3 mg
Calcium:34.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
45
ml
butter
250
ml
chopped onion
3
hard boiled eggs, diced
250
ml
cashews
salt and pepper
fresh parsley
*Accompaniments
sour pickles
toast rounds
METHOD
- In a skillet, melt the butter; add the onions and cook over low heat until translucent and just slightly colored;
- place all the ingredients except the parsley, pickles and bread into a food processor and process to a purée; season to taste; refrigerate for one hour;
- form into a large ball; roll in chopped parsley and serve cold as described above with the pickles and toasted bread.
CHEF'S NOTES
This terrine is served as an hors-d’oeuvre in the Mount Kenya Safari Club Restaurant. In this recipe, the terrine takes the form of a large ball made from cashews, eggs and onions, served on a bed of greens, surrounded by fresh flowers, slices of sour pickle and toasted bread.
