Post by stavros on Mar 11, 2010 17:27:14 GMT 1
This is exactly what I did this afternoon, but these quantities will seem excessive, so you've two choices, either scale down, or...
If you are working fresh ingredients, you can fill up the terrine you are going to cook in, then divide the remainder into similar quantities, in plastic bags, suck/squeeze the air out, seal & freeze.
2kg430 of belly & neck pork (skin off, cartilage boned out)
2kg300 duck meat (Magret & filet de canard on offer this week!)
400 grams duck liver
200 grams peeled shallots
6 or 8 cloves of garlic
Put this through the mincer, coarse mince, and into a big bowl.
Then take
3 heaped teaspoons fecule (potato starch)
1/4 tsp ground nutmeg
1/2 teaspoon cinnamon
1heaped tsp freshly ground black pepper
1 dessert spoon salt
2 tsp thyme
sprinkle this lot evenly over the meat, then get yer hands in there a'squeezin' and a'mixin'!
Add 4 raw eggs, continue mixing until you have a homogenous mix.
Now make a medallion of this mix (small dessertspoon), and fry off. Cool, taste, and if it suits you for seasoning, then it must be right! If not, add a bit of whatever you think it lacks.
Next, I added 10 cl of armagnac (all in, no sippers), but this is where you can get creative. If you like peppery terrines, then the night before, soak a couple of dessertspoons of dried green peppercorns in armagnac in a sealed container, and chuck them in. or substitute armagnac for 1/2 n 1/2 armagnac and cointreau, and decorate top with slices of orange b4 putting in oven.
Now, a lightly buttered terrine, in with the mix, stand on a couple of skewers laid in a roasting tin (hey, you've invented a bain marie!) pour an inch of water into the roast tin (skewers allow circulation so you don't burn yer bottom
) lay a sheet of aluminium foil on top and put into a 180°C oven.
You can now add more wine (see Rule N° 1 at start of this section)
Mine's gone in at 4 o'clock, so I won't even bother to check until about 6 o'clock, it's 2,1/2 kg, it's in a bain-marie, and it's covered. If my probe thermometer says anything around 75°C at core, I'll switch oven off, remove foil cover, leave it there, door closed, for another half an hour, then take it out to cool. It should be cool enough for the fridge by about midnight (core temperature at 20°C or less.
If you like to create nice neat slices, then when you remove the terrine from the oven you will see that it has contracted, with lots of liquid around it. Pour this liquid off into a small saucepan (careful with the terrine!), heat & add gelatine, then pour back in around the terrine. It's at this point that I usually add a little more armagnac before pouring the liquid back in...
Mine'll be ready to cut by lunchtime tomorrow, with a bit of luck.
Bon Appetit!
If you are working fresh ingredients, you can fill up the terrine you are going to cook in, then divide the remainder into similar quantities, in plastic bags, suck/squeeze the air out, seal & freeze.
2kg430 of belly & neck pork (skin off, cartilage boned out)
2kg300 duck meat (Magret & filet de canard on offer this week!)
400 grams duck liver
200 grams peeled shallots
6 or 8 cloves of garlic
Put this through the mincer, coarse mince, and into a big bowl.
Then take
3 heaped teaspoons fecule (potato starch)
1/4 tsp ground nutmeg
1/2 teaspoon cinnamon
1heaped tsp freshly ground black pepper
1 dessert spoon salt
2 tsp thyme
sprinkle this lot evenly over the meat, then get yer hands in there a'squeezin' and a'mixin'!
Add 4 raw eggs, continue mixing until you have a homogenous mix.
Now make a medallion of this mix (small dessertspoon), and fry off. Cool, taste, and if it suits you for seasoning, then it must be right! If not, add a bit of whatever you think it lacks.
Next, I added 10 cl of armagnac (all in, no sippers), but this is where you can get creative. If you like peppery terrines, then the night before, soak a couple of dessertspoons of dried green peppercorns in armagnac in a sealed container, and chuck them in. or substitute armagnac for 1/2 n 1/2 armagnac and cointreau, and decorate top with slices of orange b4 putting in oven.
Now, a lightly buttered terrine, in with the mix, stand on a couple of skewers laid in a roasting tin (hey, you've invented a bain marie!) pour an inch of water into the roast tin (skewers allow circulation so you don't burn yer bottom
) lay a sheet of aluminium foil on top and put into a 180°C oven.You can now add more wine (see Rule N° 1 at start of this section)
Mine's gone in at 4 o'clock, so I won't even bother to check until about 6 o'clock, it's 2,1/2 kg, it's in a bain-marie, and it's covered. If my probe thermometer says anything around 75°C at core, I'll switch oven off, remove foil cover, leave it there, door closed, for another half an hour, then take it out to cool. It should be cool enough for the fridge by about midnight (core temperature at 20°C or less.
If you like to create nice neat slices, then when you remove the terrine from the oven you will see that it has contracted, with lots of liquid around it. Pour this liquid off into a small saucepan (careful with the terrine!), heat & add gelatine, then pour back in around the terrine. It's at this point that I usually add a little more armagnac before pouring the liquid back in...
Mine'll be ready to cut by lunchtime tomorrow, with a bit of luck.
Bon Appetit!