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Tuesday, 27 October 2009

Trials with Terrine . . .

We've been asked how the terrine was made, by a number of people, so here goes . . .

We did got a bunch of different terrine recipes, that used different meats and different cuts, varying types of onions, and bacons, and seasoning quantities, and did some double blind testing, well sort of, I wrote letters on the bottoms of the terrine clays and got Uyen to take them out of the oven so no one knew which was which until we looked at the key after tasting!

125g rind less smoked streaky bacon, (plus 70g to finish)
200g chicken livers,
500g coarsely minced shoulder of pork
1tbsp of parsley, sage, thyme chopped
2 echelon shallots finely chopped
1 garlic cloves crushed
1 tsp salt
1/4 tsp ground black pepper
2 tbsp port,
3 egg yolks,

This is the simplest thing to prep, put the diced pork shoulder in a blender and pulse a few times (about 6-8 sec) until coarsely minced consistency, put into a mixing bowl, finely blend the bacon (8 sec), and the same with the liver. The liver will liquefy very quickly so don't go mad! (3-4 sec)

Then mix everything together and put in baking dishes, lay streaky bacon over the top of the mix, then cover with tin foil.

Bake for 60m @ 180℃ and remove from oven.

At this point the terrines look a bit scary and not very presentable!!!!
Don't worry. The terrine will have shrunk and now be quite solid, drain off the juices and tidy up edges then put back in the oven with out foil to brown for 15m @ 240℃

If you have a fan assisted oven it'll take less time. Serve with good quality crusty bread and cornichons (gherkins), or as we did with a light and tangy dip! : )

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