Looks like someone has finally recognized my cooking prowess and I will hopefully be supplying terrines to an exclusive Mornington Peninsula golf club! With a very busy kitchen and time poor chefs a window has opened up for my terrines to be an addition to the lunch menu as long as the house manager and chef agree they are worthy. I have been trialing some at home in search of the best combinations and so far I have cooked two from recipes found at taste.com.au and I am impressed with the ease and how good these taste! Firstly I made a gelatin based ham & vegetable terrine and secondly a farmhouse rustic style wrapped in bacon! Tomorrow I will attempt a chicken & macadamia nut terrine which looks amazing I also have up my sleeve an old favorite, prosciutto & pistachio loaf which is also a terrine and delicious!
Ham & vegetable terrine
1 tbs olive oil
2 eschalots (French shallots), finely diced
2 celery sticks, trimmed, finely diced
2 large (about 300g) carrots, finely diced
1 tsp dried thyme leaves
60ml (1/4 cup) white wine vinegar
1 600g pkt Berry & Wine glazed half-leg ham, finely diced or I just used a plain ham
4 green shallots, trimmed, chopped
1/2 cup loosely packed coarsely chopped fresh continental parsley
1/2 tsp freshly ground black pepper
410ml (1 2/3 cups) boiling water
4 tbs powdered gelatine
500ml (2 cups) salt-reduced chicken stock
How to do it……..
Heat the oil in a medium saucepan over low heat. Stir in the eschalots, celery, carrots and thyme. Cook, covered, stirring occasionally, for 15 minutes or until vegetables are tender. Stir in the vinegar and transfer mixture to a large heatproof bowl. Set aside for 15 minutes to cool slightly.
Add ham, green shallots, parsley and pepper. Stir until well combined.
Place the boiling water in a large heatproof jug. Sprinkle gelatine over the top and whisk with a fork until it almost dissolves. Set aside, whisking occasionally with a fork, for 3 minutes or until it dissolves completely. Set aside for 10 minutes to cool to room temperature. Stir in stock.
Add the stock mixture to the ham mixture and stir until well combined. Divide evenly between two 9 x 19cm (base measurement) non-stick loaf pans and use the back of a spoon to smooth the surface. Cover with plastic wrap and place in the fridge for 8 hours or overnight to set.
Remove the terrines by dipping the base of each pan in hot water for 3 seconds, then turn onto 2 plates. Use a sharp knife to cut each terrine into 24 slices.
What you will need…….
8-10 rashers rindless bacon, plus 2 rashers, diced
1 bunch English spinach, leaves removed and washed
500g pork mince
350g chicken mince
6 fresh sage leaves
1/2 cup flat-leaf parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon allspice
50ml brandy or cognac
1 egg, lightly beaten
How to do it……..
Preheat oven to 160°C. Lay bacon rashers across a 24.5cm x 7cm x 7cm deep (5-cup capacity) terrine dish or loaf pan, overlapping them slightly and allowing the bacon ends to hang over the edge.
Place spinach in a heatproof bowl. Cover with boiling water and stand for 1 minute or until wilted and bright green. Drain. Rinse in cold water. Squeeze water from spinach then finely chop and return to bowl
Add pork mince, chicken mince and diced bacon to spinach. Finely chop sage, parsley and thyme. Add to spinach mixture with allspice, brandy, egg, a teaspoon of salt and freshly ground black pepper. Mix until well combined. Press mixture into the bacon-lined terrine dish and fold the overhanging bacon over the top. Cover with a lid or foil.
Place into a roasting pan. Pour hot water into roasting pan until water comes half way up the sides of terrine dish. Bake for 1 hour. Reduce heat to 140°C and bake for a further 20 minutes or until terrine is cooked through. To test, pierce with a skewer. If juices run pink, cook for a little longer; if clear, the terrine is cooked
If using a lid, remove and cover with foil. Place 2 heavy cans or as I did a foil covered house brick, on the foil to compress the terrine, and allow it to cool and refrigerate overnight.
These are delish served on their own with some relish or aioli, or include them in a ploughmans or antipasto platter……….enjoy!