Thursday, July 12, 2012

STARTERS: This is a very nice terrine or pate to serve as a first course with toast.



HERBED PORK & CHICKEN LIVER TERRINE:







1 ½ lb. spinach, washed and trimmed                         

herb & pork mixture:

    1 ½ lb. ground lean pork
    ¼ lb. bacon, minced                                                           
    4 eggs, lightly beaten
    1/3 cup flat-leaf, or Italian parsley                          
    2 cloves garlic, minced
    4 tsp. chopped bail leaves                                       
    1 tbsp. chopped thyme
    1 tbsp. salt                                                              
    pepper and nutmeg to taste

2 tbsp. unflavoured gelatine +  1/3 cup Madeira wine

1 cup chopped green onions

½ lb. chicken livers, trimmed, cut into ½-inch pieces                                     

¼ cup cognac or brandy

1/3 cup whipping cream                                             

¾ lb. bacon rashers

           




Cook spinach cover medium-high heat in a saucepan covered with lid, with the water clinging to the leaves until wilted.  Drain and refresh it under running water. Salt lightly, and squeeze out excess liquid. In batches, chop spinach coarsely in a food processor.



In a large bowl, combine meat mixture well with the spinach and set aside.



Sprinkle gelatine over Madeira wine in a small bowl set in a pan of simmering water. Stir to dissolve gelatine.  



In a heavy saucepan, heat oil until hot to cook green onions for 2 minutes. Add chicken liver and cook over medium-high heat until lightly browned on the outside but still pink inside. Transfer liver mixture to the meat mixture with a slotted spoon. Raise heat to high and deglaze pan with the cognac, scraping up the brown bits clinging to bottom and sides of the pan. Reduce heat to medium-low and stir in whipping cream and the gelatine, stirring well to dissolve gelatine completely while cooking it for a couple of minutes. Add this to the pork and liver mixture, combining all the ingredients well.



Preheat oven to 350 degrees F. and line a 6-cup terrine mould with bacon slices, letting the ends hang over the sides. Fill the terrine with the pork-liver mixture, mounding it slightly in the center, and folding the overhanging strips over the top to cover. Cover terrine with a double layer of foil and put terrine in a large baking pan. Pour in enough boiling water to come halfway up the sides of the terrine.  Bake for 2 hours.



Remove baking pan from oven, pour out the water and let terrine stand in the pan for 15 minutes. Weigh the terrine down with a 4-lb weight, or a few heavy cans while letting it cool completely. Chill overnight before serving.

No comments:

Post a Comment