Other than the cocktails, mostly Mojitos for me, I like sharing a charcuterie board with friends if we are out at the pub or bar. I love those melt-in-your-mouth strips of prosciutto and the little cornichons, olives and crusty bread served with the meat slices.
So, I was inspired to make a terrine, which is a French forcemeat loaf, for dinner the other night. I know it is one of those dishes that need a bit of work and waiting before you can fully savor it. The cooking process, the cooling and then the pressing involve, not to mention you have to wait overnight or up to a few days may sound too much work but I think it is all worth it.
- 8-10 slices rindless bacon
- 1 tbs olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 kg pork and veal mince
- 1 cup fresh breadcrumbs
- 1 egg, beaten
- 1/4 cup brandy
- 3 tsp chopped fresh thyme
- 1/4 cup chopped fresh parsley
1. Preheat oven to moderate 180 C degrees. Lightly grease a 25 x 11 cm terrine or loaf pan if you don’t have a terrine. Line it with the bacon so that they hang over the sides.
2. Heat oil in frying pan, add onion and garlic and cook for 2-3 minutes, or until the onion is soft. Mix the onion with the rest of the ingredients in a large bowl. Season with salt and pepper. Fry a small piece of the mixture to check the seasoning, and adjust if necessary.
3. Spoon the mixture into the bacon-lined terrine, pressing down firmly. Fold bacon over the top of the terrine, cover with foil and place in a baking dish. Place enough hot water in the baking dish to come up half way the sides of the terrine. Bake for 1-1 1/4 hours, or until the juices run clear when the terrine is pierced with a skewer.
4. Remove the terrine from the water-filled baking dish and pour off excess juices. Cover with foil, then put a heavy piece of cardboard, cut to fit, on top of the terrine. Put the weights or food cans on top of the cardboard to compress the terrine. Refrigerate overnight before serving.
And next time I make a terrine for dinner, maybe I should make some Mojitos too. Cheers!