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| Lower-fat Chunky Country Terrine with challah bun and picallili 'Mmm; Mmm! ' 'Love the pistachios (not in photo) and hint of orange' 'The gherkins were inspired' (Tasters) |
67 loves a good country terrine, coarse in texture, studded with nuts and chunky with strips of chicken and/or ham. But mainly due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon, terrines and pates have been off the 67 menu for some time.
Until now. 67 has adapted a recipe from the Hairy Bikers that - with judicious substitutions - offers a multi-textured terrine that's lower in fat but still with mouthwatering flavour and texture.
Chicken/turkey replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender was incorporated into the terrine to add flavour. The result is less in-your-face but wonderfully tasty all the same. And so appetising.
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| Terrine Platter with Devilled Eggs & Aubergine Pate |
The terrine, for special occasions, is a financial indulgence. The cost was over £10 but it will feed many people if the terrine is sliced thickly and halved. A similar shop-bought terrine would cost a great deal more.
Given the amount of alcohol involved, pate is said to last up to a month in the fridge but 67 wouldn't chance it more than 3-4 days.
This isn't an easy-peasy recipe - it takes a fair few steps and some time to prepare - but much of the time is resting time and the method is - apart from hand mincing some of the meat - fairly straight forward.
If you prefer a smoother pate, use a food processor or blender for the meat mix but do include the strips of chicken, ham & gherkins/pickles & pistachios.
Prepare at least a day before needed; the flavours deepen overnight.
Cost: £10'ish
Feeds: 24 as an appetiser
Recipe:
10 1/2oz/300gm boneless chicken thighs
3 1/2 oz pork cheek
7oz/200 gm pork fillet OR
10 1/2oz/300gm pork fillet
8oz/25gm chicken livers (pref organic or from a trusted independent butcher)
100 gms back bacon, fat removed (M&S is now selling a 3% fat back bacon)
zest of 2 oranges
juice of 1 orange
6 tbsp brandy or purple grape juice
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| Close-up of Low-fat Coarse Terrine on Canape Platter |
1-2 cloves garlic minced (67 used 2)
3-4 spring onions, whites only, finely minced
1 tsp dried thyme
1 tsp salt
1 tsp coarse pepper
pinch nutmeg (opt)
pinch cloves (opt)
bay leaf (opt)
2tbsp Worcestershire sauce
6oz/170gm raw chicken breast, in narrow strips
whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt)
8oz/250gm smoked ham hock, cooked till tender
Equipment:
- Loaf tin 4 1/2 x8 1/2 inches with a depth of 2 1/2 inches/11 x 21 cm with a depth of 5 1/2 cm or equiv
- Roasting tin just big enough to hold the loaf tin
- Take half of the chicken/turkey, pork, chicken livers and bacon; either (1) for a very coarse texture, mince by hand (see How to...Make Mince without a Mincer/Processor) or (2) process roughly
- Roughly chop the other half of the turkey, pork, chicken livers & bacon and mix well with the rest of the meats
- Stir in orange juice & zest, brandy, herbs, onions, garlic, s&p, bay leaf & Worcestershire sauce; chill 1-3 hours
- Test flavour by frying a teaspoon of the mix; you may wish to add more garlic, Worcestershire or s&p
- Preheat oven to 160c/325f/gas3
- Place a strip of greaseproof paper down the length of the loaf pan; the ends should extend over the tin's edge
- Remove bay leaf from terrine mix
- Spread a scant 1/4 of the terrine mix in the bottom of the tin
- Cover with 3-4 strips of ham, neatly spaced, running from one long end of the tin to the other
- Add another quarter of the meat mix
- Add 3-4 lines of gherkin/pickle spears; sprinkle over pistachios if using
- Add a further quarter of the meat mix
- Top with 3-4 neatly spaced strips chicken breast
- Top with the final quarter of meat
- Cover tin with lid or a tight double layer of foil
- Place in a baking tray just big enough to hold the pate (too large a tin & the terrine will dry out); pour just-boiled water on the outside of the terrine (into the baking tray) to a level of 3/4 inch/2cm (surrounding the bottom of the tin with water)
- Bake 90mins; it's done when a metal skewer or knife inserted into the centre feels hot to the touch
- Remove foil; cool 30 mins; drain off liquid
- Cover with a clean double layer of foil; place heavy weights on top; cool and refrigerate
- Serve in thick slices, halved vertically, with pickle or mustard picallli
Tasters:
'This tastes great; it's moist with a great texture and the right amount of garlic. The gherkin is inspired.' Political Agent
'It's fantastic; I loved the pistachios and hint of orange.' Mature office organiser
'Mmm. Mmm!' Political Chauffeur/Girl Friday
Tips:
- For the Frugal or those not worried about fat, replace chicken thighs with standard minced turkey and use pork shoulder & belly rather than pork fillet. Leave out the pistachios and reduce or leave out the strips of chicken breast
- There is no reason why a version of this terrine with beef replacing pork and pastrami replacing bacon shouldn't work, though the spicing may need to be changed. 67 will be testing a beef version in future.
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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