| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Rustie’s, Real, Cooks |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Sliced cucumber |
| 1 |
lb |
Cerney cheese; (ash trimmed off) |
| 3 |
tb |
Mayonnaise |
|
|
Grated rind of 1 lemon |
| 2 |
tb |
Fresh herbs; (eg parsley, thyme, |
|
|
; coriander or |
|
|
; chives) |
| 1 |
tb |
Creamed horseradish |
|
|
Salt and pepper |
|
|
Sachet of gelatine |
| 2 |
|
Tomatoes; quartered and |
|
|
; lettuce to garnish |
|
|
Granary bread to serve |
INSTRUCTIONS
Grease and line a 1 lb tin with greaseproof paper. Line the base and
sides with the sliced cucumber in neat rows. Put the cheese in a bowl
with mayonnaise, lemon rind, herbs, horseradish and seasoning, mix
well together. Dissolve the gelatine in 5 tablespoons hot water and
stir until clear. Leave to cool slightly then stir into cottage
cheese mixture. Carefully spoon into the lined loaf tin and level the
surface with a knife.
Cover with cling film and chill for 1 hour until set, when the top is
firm to the touch.
Remove from fridge and carefully turn out. Garnish with the tomatoes
and lettuce and serve with granary bread.
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