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


Warthog Pie


Warthog Pie

Leftovers… What leftovers?! I used most of the leftover meat from a warthog roast we made a few days ago. (I froze the meat)

I hate wasting food and and there is usually something creative and tasty you can do with leftovers – especially meat. Just be sure to freeze it if you’re not going to use it straight away.

Anyway, so here’s my recipe for a delicious, juicy warthog pie: (You could use regular pork meat too!)

Leftover warthog meat (in a sherry, ginger & quince glaze – see my post Warthog Roast), +-800g, cut into small pieces

1 carrot, diced

250g peas

500g streaky, fatty bacon (warthog meat is very lean and loves a bit of fattiness!)

1 onion, chopped

1 cup of dry white wine (I used Pinot Grigio)

1 1/2 cups of chicken stock

Sauté onion in olive oil and add carrots. Add diced bacon, warthog meat and peas – cook until bacon is cooked. Add wine and stock and let it simmer for a good 1/2 hour at least.

Let the mixture cool, then add 3 tbs of flour to thicken it up while baking. Put filling into a pie dish and cover with puff pastry. Brush with egg and bake at 180C for 40 minutes until golden brown.

Enjoy with a yummy salad – we had roast beet, goats cheese & walnuts on a bed of mixed lettuce and drizzled with olive oil.


Warthog Roast

Big Green Egg

What a fab day – sunny Joburg with good friends, good wine & good food!

We tried out a new recipe today for warthog (I’ve never made or eaten warthog before…) from Shiny Happy People by Neil Roake (I love this cookbook!).

1 leg of venison (bush pig – I used warthog)

5 onions peeled & quartered

2 thumb-sized pieces of fresh ginger, peeled & crushed

freshly ground salt & black pepper

olive oil

200ml sherry

225g quince cheese (quince jelly)

Rub meat with olive oil, salt & pepper.  In a large casserole, brown meat on all sides & set aside.  Add onions & ginger to the same casserole used to brown the meat and sauté.  Add sherry to deglaze.  Return the meat to the casserole and add random dollops of the quince jelly.  Cover and slow-roast in a pre-heated oven of 160C For 3-4 hours.

Now, I adapted this recipe slightly by doubling all the quantities (except the onions) because of the huge piece of meat I used.  Also, we roasted it in our Green Egg.

The result – delicious and slightly sweet meat!  Next time I would just add more liquid halfway through the cooking process and have the temperature even lower – maybe at 120C for 4 hours.  The sauce was just a tad bit too reduced for me… But still delicious nonetheless!

Warthog roast


Mielies (corn on the cob) with butter – always a braai favourite!

Roast beets with balsamic vinegar, olive oil & feta cheese

Scrumptious salad with roasted tomato & Danish feta with avocado – made by my friend Karin


Summer Berry Pavlova

This might just be my all-time favourite dessert – and healthy too! (Just egg whites & fruit… Oh yes, and a bit of cream and sugar too… Just a bit ;))

Summer Berry Pavlova

6 egg whites

pinch of cream of tartar

1.5 cups of castor sugar

1.5 tsp corn starch

pinch of salt

1 tsp vanilla essence

1 tsp red wine vinegar

Whisk egg whites and cream of tartar until soft peaks form.  Add sugar slowly, along with the corn starch & salt until glossy and stiff peaks form.  Fold in vanilla & vinegar.  Place on baking paper, in a round or oval shape.  Bake at 120C for 1.5 hours and let it cool in the oven.

Top with sweetened whipped cream (I use regular cream, whipped with castor sugar), fresh strawberries (cut and sprinkled with castor sugar), blueberries, gooseberries & pomegranate seeds.  Dust with icing sugar, serve & enjoy!