When I told my father I was re-inventing this site as a mummy/food blog, we thought it would be a great idea to also feature some "Dad" recipes. My inventiveness and refusal to follow recipes is definitely a trait I've learned from my father. While both of my parents are great cooks, my mother is much more of a recipe follower.
Without further ado, here's the first Dad recipe. Featured Dad Image is courtesy of my talented sister Janey.
The term 'terrine' refers to both the container in which it is cooked, and the food itself when served. Pâté is somewhat different, not having been cooked in a closed terrine container, and the ingredients are usually pounded with a mortar and pestle into a smooth paste. Supermarket pâté seems to be more than 90% chicken liver and bears little resemblance to the type of terrine described here. This one, using lean pork is amongst my favourite terrines. Because it is not smoothed by pounding the ingredients become a kaleidoscope of textures and flavours. It is very rich and simply delicious eaten with crunchy wafers, accompanied by a light white wine or rose.
1: I use a cast iron terrine for this dish which has a tight fitting lid and helps to keep all the juices from escaping during cooking. Line the terrine with strips of streaky bacon, making sure to leave plenty of overlap on the sides to fold over the top later.
2: This terrine consists of alternating layers of forcemeat and strips of lean pork. It is too complicated to describe the forcemeat here. I shall describe how to make forcemeat with another recipe. Ignore the mess of pastry and flour in this photo; I was also making a galantine at the same time (another recipe). Pack the forcemeat down firmly in the terrine.
3: Cut strips of lean pork meat and trim off any excess fat.
4: line the terrine with layers of the pork strips on top of the forcemeat. Get as many layers of both as you can force into the terrine because when the terrine starts cooking it will shrink and reduce in volume.
5: Finish off with herbs of your choice and fold the streaky bacon over the top of the meat, and top with some bay leaves. Before putting the lid on the terrine, pour over the meat a liberal amount of brandy (or cognac if you can afford it).
6: Cook in a moderate oven of about 150ºC for about an hour. Remove the terrine into another dish. There will be a lot of beautiful flavoured aspic in the bottom of the terrine. Pour this over the meat and leave it in a refrigerator overnight to set.
7: Transfer the terrine to a serving dish and don’t skimp when cutting slices. This terrine has a habit of disappearing very quickly.
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