Leek, black truffle and artichoke terrine
Welcome the party season in style with The Modern Husband Nico Ghirlando’s ultimate dinner party menu. Not only will this beautiful leek, black truffle and artichoke terrine wow guests, but the fuss-free recipe means you can play the perfect host and still join in all the fun.
For the terrine
- 4 leeks, dark green part removed, and the outer layer stripped
- 2 tsp dried tarragon
- 25g sliced black truffles (optional, we recommend Truffle Hunter Carpaccio)
- 290g jar artichoke hearts in olive oil
For the purée
- 2 cloves of garlic, crushed
- 1 small white onion, finely sliced
- 50ml olive oil
- A pinch of fresh thyme
- 500g butter beans, cooked
- 100ml vegetable stock
- 2 tbsp butter
- 40g hazelnuts
- A small bunch of parsley
- Glug of olive oil
- 50g panko breadcrumbs
- 1 tbsp smoked paprika
- Truffle shavings
- Drizzle of truffle oil (optional)
- Trim the leeks to the length of a terrine dish and boil them until soft, but not falling apart. Leave them to cool a little then slice in half lengthwise. Line your terrine dish with a long piece of cling film so you can easily remove the finished terrine. Start by laying the first couple of leeks flat side down inside the dish. Sprinkle with a little salt, some of the tarragon and a line of the truffles.
- Put a line of artichoke hearts in the dips between the leeks. Add another layer of leeks and repeat the process, finishing with a final top layer of leek. Close the cling film over the terrine, squeezing down tightly as you do to compress the filling.
- Cut a piece of cardboard to fit, and place on top with tin cans or similar to weigh it down. Wrap these down tightly with more cling film to keep the pressure on. Leave overnight in the fridge to set. Remove an hour before serving to bring to room temperature.
- Make the parsley oil up to a day in advance by blending the parsley with enough olive oil to cover it. Leave for half an hour then remove the herbs with a sieve. Store in a glass jar or bottle.
- To make the butter bean purée, heat a pan with the olive oil and gently cook the onion and garlic with a pinch of salt until soft and translucent. Don’t allow to colour. Add the thyme and beans, stir in the stock and cook through until hot. Using a stick blender or processor, purée the mixture until smooth, then stir in the butter until glossy. Pass through a sieve if you want it smoother, and keep warm until serving.
- Toast the hazelnuts in a dry pan, leave to cool, then roughly chop. Stir the paprika into the breadcrumbs. Heat the oil a little in a saucepan. Gently remove the terrine and take off the cling film. With a sharp knife, carefully slice the terrine into 2cm-thick slices. Put a ladleful of hot butter bean purée on plates and lay the terrine gently on top. Sprinkle over the hazelnuts, drizzle with the warm herb oil and scatter over the paprika breadcrumbs and truffle shavings before serving.