Chicken & Apricot Terrine

This terrine cost me my blender! Oh how I do need a food processor… {that and my ice cream maker!}
Luckily I managed to blitz up the goodies just in time, just as the smoke started to bellow from my trusty blender.
This recipe is from Sarie Kos – my favourite Afrikaans food magazine and I’ve been eyeing it for a while now. It seemed more tricky to make than it actually was.

You will need:
4 bay leaves {per pan}
3 sprigs of thyme {per pan}
Streaky bacon {enough to line 2x loaf pans plus extra to go on top – about 500g}
1 egg
500g pork mince
1 onion, finely chopped
1 handful parsley
2 cloves of garlic, finely chopped
250g chicken livers
Salt & black pepper
200g Turkish apricots, roughly chopped
400g Kassler chops, chopped
2 chicken breasts, skin removed and chopped

Preheat oven to 180C. Line 2x loaf pans with cling wrap and place the bay leaves and thyme at the bottom of each pan, on top of the cling wrap. Next, place the strips of bacon into the pan with the edges hanging over the pan.
In a FOOD PROCESSOR {do not ruin your blender!}, blend the onion, mince, egg, chicken livers, parsley and garlic to a smooth consistency. Season with salt & pepper.
Mix this with the chops, chicken and apricots and scoop into the pans. Cover with more bacon.
Cover the pans with foil, place in a Bain Marie {oven tray filled with water} and bake for 90minutes. Let it cool in the oven and then refrigerate overnight.
Once all set and chilled, slice thick slices and enjoy with a fresh herb salad and some mustard.
{I got two terrines from this recipe and it lasted such a long time! The more it ‘matured’ in the fridge, the better it tasted. It kept for about a week and a half before we finished it and it was absolutely fine. Will definitely make this one again and try out different variations.}
Enjoy!

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Roast Veg Terrine

My latest obsession – terrines – and here’s another one, a roast vegetable terrine.

I love that they’re quite easy to make and that they can be made in advance. I made this one on Wednesday morning for Wednesday evening {it takes about 8hrs to set} but then we never had it then… We joined a running club {I know – shock, horror! I call myself ‘The Reluctant Runner’ but I actually do enjoy it, just need to run more often, hence the joining of the club} and had a run on Wednesday evening which ended up in drinks afterwards, etc.

Right, so the terrine was eventually enjoyed tonight, along with grilled fish {snoek} and rocket leaves from our very own veg garden.

For the terrine:

6 assorted bell peppers, roasted {place in oven under the grill for about 40minutes, rotating as they char. Once charred all around, place in a large bowl and cover with clingwrap until cooled. Peel off the charred skin and remove the stalk and seeds.}

1 head of garlic, roasted {drizzle garlic with olive oil and bake at 200C for 40minutes}

6 zucchinis, thinly sliced and grilled until just tender

basil leaves

1/2 a cup of fresh tomato juice

1/2 a cup of chardonnay

salt & pepper to season

1 tbs + 1 tsp gelatine powder

Line a loaf tin with clingwrap and ensure that there is some extra hanging over the sides of the tin and set aside.

Bring the tomato juice to the boil, season with salt & pepper. In a heatproof bowl, sprinkle the gelatine over the Chardonnay and then melt this over the steam from the tomato juice. Once the gelatine and wine has melted, add to the tomato juice and remove from heat. Do not let this boil any further. Squeeze the roasted garlic from their cloves and blitz into the tomato mixture.  Let it cool before starting to assemble the terrine.

Start by dipping the basil leaves into the tomato & gelatine mixture and laying them in the bottom of the pan. Next, dip half of the roasted peppers into the juice and gently place them on top of the basil leaves. Dip the roasted and sliced zucchini in the mixture and layer all of it onto the peppers. Place another layer of basil leaves on top of that and finally, do a last layer of peppers. Pour the remaining gelatine mixture over all the layers, wrap the clingwrap tightly and place a weight on top. Refrigerate for at least 8 hrs.

Serve on a bed of rocket leaves as part of a main meal, or on a crostini as a snack.

Enjoy! X

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My latest obsession: Terrines

I’ve been wanting to try to make a terrine for a while now {what could be more paleo?!} and it just seemed so daunting… So I did a bit of reading and research and I realised that it’s actually quite simple, depending on what you want to put in it, etc etc.

{You’ll be seeing a lot of terrine recipes in the coming week or so, as I try out different recipes and flavours and get the gelatine ratio just right.}

I took the plunge on Friday morning and made a warthog terrine {a bit of déjà vu?!} with the last of my frozen warthog roast leftover from a few weeks ago.

You can really go wild and put anything in your terrine, layering different meats or veggies and creating fun patterns to wow everyone as you cut into it.

This terrine, however, I kept quite simple to see whether it would work in the first place and how the gelatine would set.

For the terrine:

800g or so of roast warthog, diced {any type of roast pork will do – but do see my previous post about the warthog roast}

2 carrots, diced

1 onion, diced

1 1/2 cups of chicken stock

1/2 a cup of Sauvignon blanc

1/2 a cup of fruity white wine

salt to season

2 tbs chopped parsley

2 tbs chopped Italian parsley

3 sprigs of thyme leaves

250g streaky bacon, diced

3 tsp gelatine powder, dissolved in a tbs of cold water

Saute onion in olive oil & butter and add carrots. Cook until soft.  Add herbs. Add bacon and cook until the bacon has started to go a golden brown. Add a splash of wine to deglaze the pot. Now add the warthog meat, stock and the rest of the wine and simmer for about half an hour until all the flavours have mingled properly. Season with salt if needed.

Strain the mixture and keep all the juices.  Add your gelatine to the warm juices and stir until the gelatine has fully dissolved. Keep the meat mixture aside and allow it to cool before placing it into a terrine pan. {Or a loaf tin – surely it’s more or less the same?}

1 packet of pitted prunes

1/2 a cup of Cape Ruby (port)

1/2 a cup of fruity white wine (I used Robertsons Beukett)

1/2 a cup of brown sugar

1/2 a cup of water

Bring all of the above to a the boil in a small saucepan and let it simmer until it’s reduced by half.  Remove the prunes from the sauce and add the sauce to the gelatine & meat  sauce {above}.

Let this also cool.

Line two standard loaf pans with clingwrap. Place the prunes into the bottom of the pans, followed by the meat mixture. Don’t pat the mixture in, there should be enough space for the sauce & gelatine to go inbetween and allow everything to set. Pour the gelatine sauce into the pans, over the meat and prunes and wrap the overhanging pieces of clingwrap in to cover everything. Place something on top to weigh it down and place in the fridge to cool and set.

I had mine in the fridge for 9 hours and it came out pretty much set. It did firm up a bit more after another day in the fridge.

Warthog & prune terrine image

I’m so glad I decided to make this on Friday morning, as I got a bit sidetracked in the afternoon and ended up having some lovely wine with my lovely neighbours! I took my sons for a walk {one in the pram and the other on his scooter} and it ended up in a whole neighbourly walk with the neighbour’s kids joining us and then the parents too, as we tried to ‘reign in’ all the kids, which then ended in a spontaneous visit at another neighbour’s house for sundowners. And what a treat it was to then find my yummy terrine in the fridge!

Open up the clingwrap at the top and turn onto a serving plate. Remove all the clingwrap and cut thick slices with a sharp knife.

I simply plated it onto some fresh and crisp romaine lettuce leaves with a drizzle of olive oil and a sprinkle of salt. Delicious! X