We have my partner’s sister and family staying with us at the moment, and their children Lydia – 14 and Alex 10 are keen to do some cooking with me, perhaps in reality they are bored witless and are prepared to do anything to relive the monotony at their boring uncle’s Lydia is actually developing an interest in cooking and even arrived clutching a textbook of recipes.
I like cooking with children (mostly) because they are mostly enthusiastic and it fulfils by pedagogic tendencies. I think children enjoy the creativity of cooking in the same way as they often enjoy painting or drawing, the trick in my humble opinion is to present a do able challenge because after the age of 8 or 9 arranging vegetables on the face of pizza’s has generally lost it’s thrill.
Lydia and I flipped through some recipes and decided to make a Terrine de Chevre a la Ciboulette (a Terrine of Goats Cheese with Chives). Different from what Lydia would normally make and uses some of the best of local ingredients and best of all I had most of the ingredients already. It was good fun to make, not too complicated to make or too lengthy. So this is how we did it;
- 400 gms of fresh goats cheese
- 150 gms of fromage blanc
- 10 cl or single cream
- 6 leaves of gelantine or a packet of powdered gelatine
- 6 cl of good olive oil
- ! bunch of chives
- Black pepper
- 2 pinches of chilli powder.
The method is pretty straight forward. First of all organise your ingredient, as the French would say ‘mise en place’ that is assembled in one place and weighed as necessary.
Prepare the gelatine as directed on your packet; we used leaf gelatine so it needed to be softened in a little cold water for 10 minutes.
While the gelatine is being prepared scald the cream in a saucepan.
In a bowl whisk together the fresh goats chees and the fromage blanc, add the olive oil, a good pinch of salt, some black pepper and two pinches of chilli powder..
Add the prepared gelatine to the scalded cream and stir until it is dissolved, add the dissolved gelatine and crème to the cheese mixture and stir in.
Finely chop the chives and stir into the cheese mixture.
Line a loaf tin or similar with cling film and add the cheese mixture, pop it in the fridge until, set about 3 hours.
When you are ready to serve carefully unmould the terrine from its container and chop up some more chives to sprinkle on top.
We served it as a starter with a few leaves of baby salad leaf and some bread rolls that Lydia also made (see my next post), it was delicious and was easily enough for two meals. What was best of all was Lydia’s pride in her family enjoying what she made, your never to young learn