Sous vide butternut squash and rosemary terrine, chestnut and Vacherin



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Butternut squash terrine

To serve

  • 4 chestnuts, fresh
  • 1 Vacherin, or Stinking Bishop if you prefer a vegetable rennet-based cheese
  • tarragon cress, or fresh tarragon, to garnish
Preheat a waterbath to 80°C
To begin, prepare the butternut squash. Peel the squash and separate the top from the bottom (you will only need the top part for this dish, you can keep the bottom part for another time)
Cut the butternut squash into 2–3mm slices lengthways – a mandoline will make this job easier if you have one. Restack the slices and trim the edges to make a neat rectangle
Chop the rosemary finely and set aside. Place a pan over a high heat and add a pinch of salt, along with the rosemary. Heat, stirring constantly, until you have a nice nutty brown butter
Add a slice of butternut squash to a clean chopping board and brush liberally with the brown butter. Repeat this process until all of the layers have been used. Make sure you scoop up any butter that has fallen onto the board to brush over it again
Carefully transfer the terrine to a vacuum bag, pouring in any extra brown butter, and seal in a chamber sealer. Cook in the waterbath for 1 hour, then set in the fridge for 6 hours
Once cooled, slice the terrine into 4 pieces, making sure you keep any excess hardened butter from the bag. Heat a large, non-stick frying pan with oil and once hot, fry the terrine pieces on all sides until golden. Add the excess rosemary butter, allow to bubble and spoon over the terrine until warmed through
Meanwhile, peel the chestnuts and cut a few of them into very thin slices
Transfer the terrine slices to warm plates and add a scoop of Vacherin to the top of each slice to melt over. Microplane over some of the whole chestnuts, then add some slices. Garnish with tarragon and serve
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