Sublime Terrine
Posted on May 5, 2017
Sublime Terrine
I just love terrine and pates and… well, French Cuisine. Last weekend we went to visit the Monastery of Uclés, located 98km from Madrid and I bought a bottle of Vermut by a local producer. Well, it was the excellent excuse to prepare another terrine. This time I put pork, veal and cow meat. Wrapped in bacon and also pistachios, mushrooms, rose pepper and truffles.
We put in this terrine porcelain we bought on my last trip to Paris, at Au Bain Marie shop. If you want to try it, below you can find the recipe.2 tbsp brandy, optional – Vermut in my case
SRapallo, Terrine, watercolor on Archer, 2017.
-
- 12 rashers bacon
- 100 g pack pork mince
- 100 g pack veal mince
- 100 g pack cow meat mince
- 50 g (2oz) pistachios, roughly chopped
- 50 g mushrooms chopped and seasoned with truffles´s oil
- Bay leaves to decorate
Method
- In a large bowl let all the meats to macerate for 20-24 hours.
- Preheat oven to 180°C (160°C fan) mark 4. Put the 1 or 2 bay leaves in the loaf to decorate. Use about the bacon to line the inside of a 900g (2lb) loaf, leaving excess hanging over the sides. Mix together the meats and put them on the food processor, but don´t let much time, just to cut in small pieces.
- Press the mixture into the loaf tin, leveling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminum foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
- Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Leave to cool.
- Serve the terrine warm or at room temperature in slices with toast and salad.
