Pork and wal­nut ter­rine

The Press - Zest - - Cover Story -

Ter­rines seem so­phis­ti­cated and in­tim­i­dat­ing but they’re only as com­pli­cated as you make them. Like many French dishes, it’s worth work­ing through the fear fac­tor for the re­sult. A good butcher will be able to roughly mince the pork belly and pork shoul­der, cut­ting out that tire­some task. Then there’s lit­tle to do but mix every­thing to­gether, mar­i­nate and then cook, mak­ing this a per­fect, ba­sic-skills, one-pot won­der. The prunes can be omit­ted but they do add a creamy, sweet flavour and break up the meati­ness. All the cook­ing is done the day be­fore, so the cre­ator can af­fect an air of ef­fort­less­ness when serv­ing. The trick­i­est part of mak­ing a ter­rine is of­ten the in­ver­sion from tin to plat­ter. The bak­ing pa­per and ba­con should help dis­lodge it but if not, run the out­side of the tin un­der hot water for 10 sec­onds to loosen be­fore flip­ping. Add a salad, a pile of cor­ni­chons, bread and wine, and this is an im­pres­sive lunch or glam­orous party snack.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.