INGREDIENTS

INSTRUCTIONS

Cut and seed the capsicums and cut into large slices. Place these
under a hot grill and cook until the skins are blackened and
blistered. Place the black peppers into a double thickness plastic  bag
and seal, allowing them to steam. Set aside for thirty minutes.  Remove
the peppers from the bag and remove the pepper skins.  Slice the leek
lengthways and separate the leaves. Wash in cold water  to remove all
the grit, then plunge the cleaned leaves into a pot of  boiling water.
Boil for-2 minutes, then remove the leek and rinse  under cold water.
Dry well.  Line a standard loaf tin with plastic wrap then drape the
leek leaves  over the base and sides of the tin, allowing the long ends
to hang  over the sides.  Heat the butter and saute the spring onions
until softened. Mix the  softened cream cheese, goats cheese, herbs and
spring onion mixture  in the large bowl of an electric mixture.
Sprinkle the gelatine over  the cold water and allow to soak for 1
minute. Place the gelatine  mixture in the microwave and heat for 20
seconds on medium until the  mixture is boiling (watch carefully to
avoid boil-over) Stir well  with a fork. Add the dissolved gelatine and
cream to the cheese  mixture and mix to combine thoroughly.  Pour one
third of the cheese mixture into the prepared loaf pan and  cover with
alternate red and yellow pepper slices. Cover with another  third of
the cheese mixture, repeating the capsicum layer. Finish  with
remainder of cheese mixture, then drape the leek overhang back  over
the cheese filling to enclose. (Use any left over leek to fill  in the
gaps if necessary.) Chill overnight.  To serve, remove the terrine from
the loaf tin and discard the glad  wrap. Using an electric knife slice
thick, even portions of the  terrine. Place a slice of the terrine on
each plate and sprinkle with  the tomato, cucumber and olives. Whisk
the vinegar, oil and mustard  together and drizzle over.  Converted by
MC_Buster.  Per serving: 1429 Calories (kcal); 144g Total Fat; (88%
calories from  fat); 16g Protein; 26g Carbohydrate; 274mg Cholesterol;
1490mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2
Vegetable; 0  Fruit; 28 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1451
Calories From Fat: 1196
Total Fat: 136.5g
Cholesterol: 272.5mg
Sodium: 1237.6mg
Potassium: 2580.5mg
Carbohydrates: 48g
Fiber: 25.3g
Sugar: 14.1g
Protein: 29.2g