African Cashew Terrine Recipe
African Cashew Terrine
Flavors of Kenya
Total time: 1hr to 2hr
Preparation time: 5 minutes
Refrigeration time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note
This terrine is served as an hors-d’oeuvre in the Mount Kenya Safari Club Restaurant. In this recipe, the terrine takes the form of a large ball made from cashews, eggs and onions, served on a bed of greens, surrounded by fresh flowers, slices of sour pickle and toasted bread.
- 45 ml (3 tbsp.) butter
- 250 ml (1 cup) chopped onion
- 3 hard-boiled eggs, diced
- 250 ml (1 cup) Cashews
- Salt and pepper
- Fresh parsley
- Sour pickles
- Toast rounds
  1. In a skillet, melt the butter; add the onions and cook over low heat until translucent and just slightly colored;
  2. place all the ingredients except the parsley, pickles and bread into a food processor and process to a purée; season to taste; refrigerate for one hour;
  3. form into a large ball; roll in chopped parsley and serve cold as described above with the pickles and toasted bread.


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