HEALTHY BBQ STARTER: COUNTRY TERRINE, low-fat/cholesterol indulgence

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

first post 2019; updated 2024

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not seen in photo) and hint of orange' 'The gherkins were inspired' (Tasters) 

67 loves a good country terrine: coarse textured, studded with nuts and chunky with strips of chicken or ham.  They are perfect for nibbling on at a gathering before the main course arrives. 

(A no-pork version with duck and spiced meats is currently underway.)

Normal terrines have been off the 67 menu for some time, due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping terrine that's surprisingly low in fat and cholesterol. 

Chicken 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 (or thick slices of ham)  was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine is a financial indulgence.  The cost is probably around £20 or more but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, terrines & pates are said to last up to a month 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 a fair is resting time.  Prep should start a day before serving.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep the strips of chicken, ham & gherkins/pickles & pistachios whole.  


Cost: £20'ish (june 23)
Feeds: a crowd

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/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
    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    

   1/4 tsp allspice (opt)
    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 or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 11 x 21 cm with a depth of 5 1/2 cm/4 1/2 x8 1/2 inches with a depth of 2 1/2 inches OR equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

SUMMER MEAT FEAST: LOWER-FAT COUNTRY TERRINE (incl pork-free version)

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

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) updated from June 2017

67 loves a good country terrine, coarse in texture, studded with nuts and chunky with strips of chicken and/or ham.  But normal terrines have been off the 67 menu for some time, mainly due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers by 67, has judicious substitutions which produce a gorgeous multi-textured/flavoured terrine that's surprisingly low in fat and cholesterol. 

Chicken 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 (or thick slices of ham if you like) was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine, for special occasions, is a financial indulgence.  The cost is probably over £15 but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, pate is said to last up to a month 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 it is resting time.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep whole the strips of chicken, ham & gherkins/pickles & pistachios.  

Prepare at least a day before serving.    

Cost: £15'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/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
  

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 

   1/4 tsp allspice (opt)
    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 or 1-2 thick slices of ham
  
 Equipment:

1. 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
2. Roasting tin just big enough to hold the loaf tin

Method:

1. Take half of the chicken thighs, pork, chicken livers and bacon; either (1)  mince by hand for a very coarse texture (see How to...Make Mince without a Mincer/Processor) or (2) process roughly 
2. Mince the rest of the chicken thighs; roughly chop the other half of the  pork, chicken livers & bacon and mix well with minced chicken; add to rest of the meat; stir until well mixed  
3. Add orange juice & zest, brandy, herbs, onions, garlic, s&p, bay leaf & Worcestershire sauce; mix well; chill 1-3 hours
4. Test flavour by frying a teaspoon of the mix; you may wish to add more garlic, Worcestershire or s&p  
5. Preheat oven to 160c/325f/gas3
6. Place a strip of greaseproof paper down the length of the loaf pan; the ends should extend over the tin's edge  
7. Remove bay leaf from terrine mix
8. Spread 1/4 of the terrine mix in the bottom of the tin
9. Cover with 3-4 strips of ham, neatly spaced, running from the length of the tin
10. Cover with another quarter of the meat mix; level
11. Add 3-4 lines of gherkin/pickle spears; sprinkle over pistachios if using 
12. Add a further quarter of the meat mix
13. Top with 3-4 neatly spaced strips chicken breast 
14. Top with the final quarter of meat
15. Cover tin with a lid or a tight double layer of foil 
16. 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 into the bottom of the baking tray, outside the terrine, to a level of 3/4 inch/2cm (surrounding the terrine tin with water)
17. Bake 90mins; it's done when a metal skewer or knife inserted into the centre feels hot to the touch
18. Remove foil; cool 30 mins; drain off some the liquid
19. Cover with a clean double layer of foil; place heavy weights on top; cool and refrigerate at least overnight
20. 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; reduce or leave out the strips of chicken 
• There is no reason why a version of this terrine with beef or duck replacing pork and pastrami replacing bacon shouldn't work, though the spicing may need to be changed.    

First courses/canapes on NavBar/Recipes II (near bottom of page)

Please leave a comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

LOW-FAT/SUGAR SPICY RIBS, prep ahead, easy-peasy, not frugal but fabulous

Better than a take-away: Spicy Chinese Ribs with a healthier twist

updated 11/25/ first posted 2015

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 
'These were lovely and juicy; I usually avoid ribs because they're so messy!' Taster

These low-fat, low-sugar pork belly strips or ribs OR equivalent cuts of lamb are perfect during chaotic times: they're easily prepped the night before then slipped into the oven or an instant pot.  Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles.  A quick layered spinach salad makes a well-rounded meal.  

The meat is tender and spicy but without a gloopy, teeth-jarring sauce; it more than repays the cooking time.   

Whether using the most economic ribs or high-end belly slices, poaching them beforehand ensures tender meat which falls off the bone.  Pre-cooking also reduces fat. 

The belly pork slices pictured in are 1.5inches/4cm thick, from a specialist butcher 67 was testing; supermarkets often provide similar ones.  

A rack of ribs or individual ribs also work well so long as the meat is marinaded at least a couple of hours or preferably overnight.

Fat/cholesterol-phobes should remove fat before eating.

The recipe has been in 67's cookbook for ages but may have been adapted from  the (London) Times.

Cost: depends on the meat; £10'ish (2025)

Feeds: 6-8, recipe halves easily 

Ingred:
1 kilo/2 pounds ribs or belly slices
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with good stock)
1/2 tbsp sugar
2 cloves garlic, grated or minced (opt)
1/4 tsp each dried cinnamon, nutmeg and cloves
1/4 tsp salt
1 rounded tbsp Dijon or other mild mustard

Method: 

1. Pre-tenderising: Bring a large pan of water to a boil with a couple of onions/or equivalent fennel or green of spring onions plus 1-2 carrots.  Immerse ribs in water.  Bring back to a boil, reduce heat to med (water bubbles gently).  Simmer 30 mins-1 hour or until meat is tender.
2. Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass dish or a freezer bag large enough for the meat. Marinade 2 hours or preferably overnight, turning the meat or smooshing it around in the bag at least once.
3. Roast on a rack in a roasting pan in a pre-heated oven (160C, 325F, gas 3). Bake 1.5-2 hours,  basting frequently with the marinade juices.  Turn halfway. 
4. Or follow manufacturers instruction for an Instant Pot
5. Serve with hot mustard

Comment: 'The ribs are lovely - I've never eaten ribs before as they always look so messy. Very juicy; soaked into my bread -- grand!' Political Agent

Tips:  

• 67's recommended reduced-salt soy sauce include Amoy (25% reduced salt) 25-35% salt reduced is about right - anything above that percentage suffers from lack of 'body' and taste
• If you love Chinese food but worry about salt and sugar, try Guilt-free Oriental Chicken with Chilli & Pineapple 

Please leave a comment in the box below

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

LOWER-FAT COARSE COUNTRY TERRINE, a perfect dish for a picnic

Marvellous more-ish Country Terinne, thrillingly chunky but low in fat...

                                      

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.  

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

IOH2: ROTISSERIE CHICKEN/BELLY PORK WITH NOODLES, Quick & Easy, Healthy & Delicious

Like takeaways without the prices with a little help from supermarket/deli friends
*IOH2 - I'm on Holiday, Too!

Rotisserie belly pork and chicken are a great treat -- we all need a little help when hunger can't or won't wait.  67goingon50 has no problem making occasional use of the cooked-for-you chickens and pork as long as they come from a reputable butcher and supermarket. 

Leftover meats can also be used in this recipe but re-heat before serving.    
  
To keep it healthy, two rules:

1. Remove the skin and all fat (if there are no cholesterol or weight issues, some skin is ok) 
2. Whatever else is served with the meat, there must be fresh vegetables 

The following noodle dishes take almost no time to prepare and should be on the table in 10 minutes. (See How to Use Your Noodle/s)


Rice Sticks with Green Beans & Crispy Pork -- an absolute stunner of a quick dish

26/9/15

1.  Cook 1 flat wheat noodle/ Ho Fun nest per person in softly boiling water 10 min.  

2.  Remove all fat from pork; shred into generous  bite-size pieces.
3.  At the 7 minute mark, add 80 gm top and tailed green beans  (or other quick cooking vegetables) per person to the noodles.
4.  When noodles and beans are ready, drain and rinse with boiling water.  Decant into a dish; lightly sprinkle noodles with oyster sauce. 
5.  Add pork pieces. Serve with oyster sauce on the side.
6. For extra flavour and crunch, sprinkle with toasted sesame oil and sesame seeds (opt).
7.  (Vegetarians and vegans can replace the meat with firm tofu, gently heated.)

Crispy Noodles with Cooked Chicken, Chilli Broccoli  & Gravy -- divine taste & texture contrasts 

6/10/15

1.  Pour boiling water over 1 fine or med egg noodle nest per person, leave 5 mins, drain and rinse. 

 2.  Stir-fry 80 gms tenderstem broccoli (bottoms trimmed) or other quick cooking vegetable per person 1-2 mins over high heat.  To speed up cooking, add a tbsp or two of water and cover pan.) Remove to a plate. 

3. Shred chicken into generous bite-size pieces.
4.  Either (i) make your own gravy or veggie gravy or (ii) heat ready-made chicken gravy or (iii) if you must, make a Bisto chicken gravy.  Add veg and chicken to gravy.  Keep warm.

5. Heat a good-sized frying pan and when hot, add a slick of peanut or other light vegetable oil.  Toss in noodles; arrange around the outer edge of the pan, like a doughnut, with a space in the middle. Reduce heat to med high; leave until golden brown and crispy on the bottom, checking at regular intervals that it isn't burning. (One part of your element may be hotter than another)  You are only crisping one side of the noodles. 

6.  When the noodles are ready, place a large plate on top of the pan and carefully flip it, so that the crispy noodle base is on top.  

7.  Carefully pour gravy,meat & veg mix into the middle, watching that the gravy doesn't slop over the plate edges.
8.  Serve with reduced salt soy sauce (Amoy or Pearl River Bridge) and finely diced chilli on the side

Please leave a Comment in the box below

These recipes have  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

MOTHER'S DAY: SLOW-ROASTED ONE- STOP PORK DINNER

Beautifully tender one-stop pork dinner with all the trimmings that basically cooks itself... 

   Pork roast in one pan
Pork shoulder is well & good but belly pork makes a great roast, too

What a treat it is to have a roast dinner with all the trimmings. What a joy if the meat is a less expensive but delicious cut.  And what bliss if all it basically involves is turning the oven on and wrapping a few veg.

With pork belly roasts on special at M&S for about £7 and shjoulder roasts a tenner, Mothers Day may be the time to test this easy roast dinner.  

Exquisite crackling requires a bit of fiddly prep (well worth it!!) but the one-stop method of roasting makes life easy.  The meat and several veg are ready at the same time and saves on fuel costs.

The prep starts the day before serving.  

Ingred:
    1 kilo/2lb belly pork (with scored crackling)
    salt
    water or stock
    up to 1/4 cup/60 ml armagnac/apple cider/apple juice (opt)

    2 med onion
    2 sticks celery
    
    2 small eating apples, unpeeled but cored & cut into 8ths
    butter
    cinnamon

    Vegetables - all wrapped individually in foil with a couple of tablespoon water (not potatoes): 

    potatoes
    carrots
    cabbage (opt)   
    broccoli (opt)
    peas (opt)
    corn (opt)

Equipment: one roasting tray with baking rack, foil or parchment paper, a small oven tray

Method:

The day before:

1. If the crackling hasn't been scored, take a very sharp knife and draw parallel lines in the fat down to, but not into, the flesh.  The lines should be 1/2 inch/1 cm apart.
2. Boil a kettle.  Place the pork on a rack in a tray and pour boiling water over the crackling layer.  Discard the water; remove tray and turn the pork upside down so the crackling layer rests on the bottom. Pour in sufficient boiling water to cover the fat layer but not the flesh; leave 20 mins. (Bear with here; these are butchers' instructions and worth the effort).  Drain.
3. Refrigerate overnight crackling side up, uncovered 

On the day:

1. Preheat oven to 160C/320F
2. Rub crackling with light layer salt, pushing it into the cracks; lightly pepper & salt the flesh; cut onions in thin wedges, add with celery in the bottom of the baking pan
3. Place the joint on a rack crackling side up; pour in 1/2 cup/125  ml water with a generous slug armagnac, white wine, apple cider or apple juice
4. Roast 3-4 hours;  do not baste.  If top looks in danger of burning, cover with foil.
5. 1.5 hours before end of cooking, place potatoes next to meat
6. Wrap apples in a piece of foil or greaseproof with a tablespoon of butter and a couple of pinches of cinnamon; place alongside meat or on oven floor 
7. Wrap vegetables in individual packets of foil or greaseproof paper. Place root veg alongside meat, or if not enough room, on oven floor 
8. 45 mins before the end of cooking, place broccoli corn/peas on oven floor 
9. When the roast is done pull away the crackling.  Cover meat with foil; rest 10-15 mins. Turn off oven, leaving veg inside.
10. Break or cut crackling into bite size pieces; place in separate serving dish
11. Remove as much fat as possible from the the juices in the pan; place over med heat; add a bit of water and scrape away at the bits on the bottom.  Strain, mashing onions & celery to maximise flavour; keep warm.  (For a thicker gravy, add a slurry of 2 tbsp cornflour mixed with 2 tbsp cold water, stirring until blended)
12. Serve apple in wedges or as mashed applesauce
13. Arrange meat, veg, fruit & crackling on a large platter

Tips:

• For a pork shoulder of 2 kilos, double cooking time but check 3/4 of the way through.  The meat should be tender but still sliceable
• This method of one-pan roasting will also work with a chicken or joint of beef but  the cooking time will be much reduced.

                           

                   More Meat on Nav Bar: Recipes II ...

Please leave a Comment in the box below

This reipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.