Broccoli, goat’s cheese and quince terrine

20 April 2017 by
First published: 1 July 2016

Try this broccoli, goat’s cheese and quince terrine for a totally new taste experience.  It was specially-created by chef Paul Foster on behalf of Tenderstem®. It’s made with charred Tenderstem broccoli, Cerney Ash goat’s cheese, hazelnuts and quinces, which are one of those tricky foods that people are never quite sure what they should do with – apart from turning them into jam! So how about giving those jam pots a break and turning them into a terrine instead? Here’s how…


Ingredients (serves 4)

500g Tenderstem broccoli

Sunflower oil


100g of hazelnuts, peeled

150g of sugar

80g of goat’s cheese, Cerney Ash

2 pears, ripe

4 quince

50g butter

Baking tray




Preheat the oven to 160°C/gas mark 3.

For the quince terrine, add 100g sugar and 50g butter to a pan and heat till it reaches a light caramel colour. Pour into a baking tray roughly 30cm long, 15cm wide and 2cm deep and allow to set. Peel and thinly slice the quince and build into layers on top of the caramel.

Build the quince layers to just above the rim of the tray, cover with tin foil and bake for 45 minutes until soft in the centre. Remove from the oven, leave to cool slightly then place a tray on top. Press in the fridge for six hours.

Grind the hazelnuts into a powder in a food processor and gently caramelise in a pan with the sugar. Pour onto a tray, allow till cool then chop to a crumb.

Trim two large spears of Tenderstem per person and cut in half lengthways to expose a flat side. Reserve until needed. Finely chop the rest of the Tenderstem and cook in boiling water for one minute then refresh in ice water. Blitz in a blender until smooth and season to taste with salt.

To finish the dish, cut the terrine and goat’s cheese into small cubes and allow to reach room temperature.

Char the flat side of the broccoli in a hot pan with a dash of sunflower oil to develop a dark colour, so it still has a little bit of bite. Warm the purée, thinly slice the pear and season with salt, then arrange the rest of the ingredients on the plate.


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