Yes, it’s your lucky day!
Another recipe, to make up for the lack of it last week.
I recently did a Xmas in June dinner and I always have a couple of meat entrees. This time, I tried a VEAL, CHERRY AND PISTACHIO TERRINE.
The recipe comes from taste.com.au.
And as always, read it first to get your ingredients and to remember to start the recipe a day ahead.
It’s not very difficult to make. It will serve 8 nice portions.
20 slices flat pancetta (from delis)
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 teaspoons chopped thyme leaves
750g mixture of veal and pork mince
1 egg, lightly beaten
1/2 cup (35g) fresh breadcrumbs
1/2 cup (75g) pistachio kernels
1 cup (150g) pitted cherries
3 chicken tenderloins fillets, trimmed
1 cup (150g) pitted cherries
100g dried cranberries
finely grated zest and juice of 1 orange
1 cinnamon quill
1/3 cup (75g) caster sugar
1/4 cup (60ml) Marsala (Sicilian fortified wine)
- Preheat the oven to 170°c. Line a 1.5l terrine with pancetta, leaving enough overhanging the sides to fold over the top.
- Heat oil in a frypan over medium-low heat. Cook onion, garlic and thyme, stirring, for 3-4 minutes until softened. cool slightly, then add mince, egg, breadcrumbs, pistachios and cherries. Season, then mix well to combine.
- Press half the mince mixture into the terrine and arrange chicken tenderloins down the centre. Pack with remaining mince mixture and fold over excess pancetta. Cover with foil and place in a deep roasting pan. Fill pan with enough boiling water to come halfway up the sides of the terrine.. Bake for 1 hour. Cool to room temperature.
- Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
- The next day, for the sauce, place all ingredients in a pan over medium heat and bring to a simmer, stirring to dissolve sugar. Cook, stirring occasionally, for 15 minutes or until thickened. Cool.
- Turn out terrine and slice. Serve with the cherry sauce and crispbread.
– It may be hard to find flat pancetta, and I actually ran out of it. So my advice is use round pancetta, which is available at the supermarket, and is also quite thin, so perfect for the terrine. If you use flat pancetta, make sure it’s cut thin, easier to line the terrine with and nicer texture for the end result. Don’t feel tempted to use prosciutto instead: much saltier and less fat. The fatness in the pancetta soaks through the terrine when it cooks, better taste.
– I used about 450g of veal and 300g of pork mince.
– If you don’t have a cherry pitter, don’t run to the shop and buy one just for this recipe: cut the flesh around the pits (carefully, don’t cut yourself) or use frozen cherries (thawed and drained from excess liquid).
– I don’t make fresh breadcrumbs, I use packet crumbs.
– I made the sauce for the sake of making it and trying it, but too sweet for me.
– I ate the leftovers with gherkins (cornichons).