Main Courses

Brown rice with Peach terrine


250 g Safari Sundried Peaches
100 ml sugar
2 cloves
2 ml cinnamon
5 ml salt
5 ml curry powder
250 ml water
10 - 15 ml white vinegar
750 ml cream cheese
zest of 1 lemon
250 ml cooked bacon - chopped
250 ml cooked bown rice
250 ml roughly chopped cucumber - drained
125 ml finely chopped parsley
fresh micro herbs


  1. Place peaches, water, sugar and spices in s mall pot and bring to the boil.
  2. Cook until the peaches are soft and double in size.
  3. Remove the cloves and process the peaches in your food processor to to a chunky chutney. Taste and adjust seasoning accordingly.
  4. Allow the chutney to cool.
  5. Line a small bread tin with cling film.
  6. Place chopped parsley in bottom of the pan, make sure it makes an even layer, because this will be the top of your terrine.
  7. Soften the cream cheese a little with a spoon or spatula and add the lemon zest.
  8. Spoon a third of the cream cheese mix over the parsley.
  9. Spoon a thin layer of the chilled peach chutney over the cream cheese.
  10. Mix the rice and bacon and spoon onto the chutney and make an even layer.
  11. Top the rice mixture with another third of the cream cheese.
  12. Top the cream cheese with the chopped cucumber.
  13. Finish of the layers with the last third of the cream cheese. Fold the cling wrap over to close the terrine.

Chill the summer terrine for at least 1 hour. Overnight is better

Serve this delicious summer terrine with a crusty seed loaf and a simple green salad.