Pressed Leek Terrine with Cashel Blue & Green Peppercorns

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I suggest you make this terrine for a special occasion as it takes a little while to prepare and should not be kept for long, otherwise its freshness and crispness will be lost.


  • 30 young leeks
  • A pinch of sugar
  • 250 g (9


Trim the leeks, wash them well and cut them into 20-25 cm (8-10 in) lengths. Bring a large pan of water to the boil with the sugar and some salt. Throw in the leeks, return to the boil and cook for 8-10 minutes, until just tender. Remove the leeks and cool slightly. Squeeze out all excess moisture and dry them in a cloth.

Take a loaf tin measuring about