Prepare the terrine
Fill a pot large enough to hold the leek with water and bring to a boil. Trim off root and dark green end of leek and set aside for shrimp poaching liquid. Remove two outer layers of remaining leek. Wash the outer layers and the remaining leek and add to simmering pot of water. Cook outer leaves until tender – 4 minutes, and whole leek until tender when a knife is inserted. Remove from water and cool until you can handle.
Place shrimp in a bowl. Bring all the poaching ingredients to a simmer and pour over shrimp. Check shrimp after
2 minutes for doneness (this will depend on size). They should be transparent in centre and opaque around
edges of shrimp. Remove shrimp from liquid. Cool and peel. Set aside in fridge.
Prepare the terrine
Cut off two lengths of plastic wrap and lay directly onto one another- each 12” long ( make sure it is at least 4” longer than your leek). On a cutting board cut you leek down the length to it’s centre point and unroll the layers of the leek. Start by placing the two outer layers down on plastic wrap and lightly season with salt. Place a line of crumbled feta down the length ( about 1 Tbsp ). Lay another piece of leek on top of feta and lay another line of feta slightly forward of the previous one on the new leek layer. Repeat 2 times. Starting at the edge closest to you, roll the leek terrine up into a tight cylinder and seal with the plastic wrap, twisting ends. Refrigerate until ready to use.
Garden Herb Salad
Choose a selection of herbs from your garden like catmint, parsley, mint, oregano, arugula, fennel, tarragon, chive flowers. Wash, dry and pick to create a flavourful salad. Or use baby arugula for the salad.
2 tbsps olive oil
2 tbsps feta
Slice terrine into 6 pieces. Remove plastic wrap and place on 2 plates. Place 3 shrimp per (plate over and around terrine). Arrange herbs around shrimp and drizzle with olive oil and finish with sprinkle of feta.