in terms of preparation, this week's terrine recipe is much the same as the last one in that, once cooked, your ingredients are simply placed inside a lined terrine dish (or something of a similar shape) with stock poured over the top at the end to fill any gaps, before gladwrap is folded over & it sits, weighted, in the fridge overnight to set into shape.
this week i've used du puy lentils, cooked separately in stock & added at the final stage, mixedGENTLY in with the onions & meat, to bind.
as an extra detail, inside the gladwrap that lines the terrine dish, i've layered blanched savoy cabbage leaves, which overhang the sides during the filling process & are folded over the top at the end. this creates a casing which i rather like, helping to hold it all together once sliced, but also offering a wonderful colour contrast to the richly textured meats & dark round lentils inside.
so then, briefly, cooking the fillings:
>onions/garlic/carrot/baythyme/stonedprunes/peppercorns/baconhocks/csabaiorkhulensausage: cover with water (or chicken stock) & simmer for several hours. i put mine in the crock pot & turn it off that evening.
>in a fine sieve, strain the stock into a ready saucepan, put it on a medium flame (reduce it by half. cool it at that point, to pour over terrine filling before closing); with the meat, the sausage should remain whole, the ham should at this point fall from the bone, leave as intact as you can; discard the bones, fatty tissue, skin, bay leaves & herby stalky bits
>dupuylentils/stock: lentils in a saucepan, quickly swipe a ladleful or so of the reducing stock + an h2o top up to cover lentils if necessary. simmer for 20-30 mins, till they reach the not-crunchy-but-firm, firm to the bite you might say (aka al-dente) stage. drain them.
>combine lentils/meat/vegGENTLY & add to the terrine & proceed as for the last terrine
(followthislink)
tips:
*think about the cross-section effect of your layering. i usually julienne some carrot, chives, baby leeks if i can get them, spring onions are pretty cool on the slice, but also are different sizes of meat, larger or smaller widths of sausage. make a pattern! what the heck
*i used a layer of blanched (to soften, also to bring out the colour) savoy cabbage leaves, but spinach is possible, really thinly sliced lengths of carrot, roast capsicum, or bacon, proscuitto...
this week i've used du puy lentils, cooked separately in stock & added at the final stage, mixedGENTLY in with the onions & meat, to bind.
as an extra detail, inside the gladwrap that lines the terrine dish, i've layered blanched savoy cabbage leaves, which overhang the sides during the filling process & are folded over the top at the end. this creates a casing which i rather like, helping to hold it all together once sliced, but also offering a wonderful colour contrast to the richly textured meats & dark round lentils inside.
so then, briefly, cooking the fillings:
>onions/garlic/carrot/baythyme/stonedprunes/peppercorns/baconhocks/csabaiorkhulensausage: cover with water (or chicken stock) & simmer for several hours. i put mine in the crock pot & turn it off that evening.
>in a fine sieve, strain the stock into a ready saucepan, put it on a medium flame (reduce it by half. cool it at that point, to pour over terrine filling before closing); with the meat, the sausage should remain whole, the ham should at this point fall from the bone, leave as intact as you can; discard the bones, fatty tissue, skin, bay leaves & herby stalky bits
>dupuylentils/stock: lentils in a saucepan, quickly swipe a ladleful or so of the reducing stock + an h2o top up to cover lentils if necessary. simmer for 20-30 mins, till they reach the not-crunchy-but-firm, firm to the bite you might say (aka al-dente) stage. drain them.
>combine lentils/meat/vegGENTLY & add to the terrine & proceed as for the last terrine
(followthislink)
tips:
*think about the cross-section effect of your layering. i usually julienne some carrot, chives, baby leeks if i can get them, spring onions are pretty cool on the slice, but also are different sizes of meat, larger or smaller widths of sausage. make a pattern! what the heck
*i used a layer of blanched (to soften, also to bring out the colour) savoy cabbage leaves, but spinach is possible, really thinly sliced lengths of carrot, roast capsicum, or bacon, proscuitto...
to serve:
flash it in a hot pan for just a mo, flip it, the same, or nuke it for 30 if that works for you;
on the side a choice chutney, my current fav is the quince chutney i made last summer;
to drink, pinot gris 2008 from millars vineyard in mangawhai was outstanding on a sunny saturday, full&warm&spicy it brought a mellow&golden depth to the richly flavoured meats.
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