Pork and Chicken Terrine

I forgot how easy this terrine was to make. It has an 80's retro feel as well as being delicious and portable. This made it an excellent starter for our Dinner en Blanc menu.

Ingredients
250g bacon
250g veal steak
125g pork fillet
125g chicken fillet
3 bay leaves
2 large onions
2 cloves garlic
125g pistachio nuts
1 egg
1 tablespoon canned green peppercorns (rinsed)
2 tablespoons brand
1 teaspoon dried basil
1 tablespoon chopped parsley
salt & pepper
2 slices ham

Method
Trim rind from bacon.
Place bay leaves at the base of loaf tin (measures 9cm x 22cm)
Line tin with bacon rashes leaving them drop over the sides
Mince veal in a food processor until fine, place in a mixing bowl.
Process chicken and pork, add to the veal.
Process onions and garlic, add to minced meats.
Add pistachios, egg, peppercorns, brandy, basil, chopped parsley, salt & pepper to minced meats, mix well to combine.
Spread half of the mixture on the base of the bacon lined loaf tin.
Cut ham into thin strips, layer on top of minced meats, spread remaing mixture on top of ham.
Fold over bacon and add additonal bacon to cover.
Place tin in a baking dish, add enough water to the baking dish to come half way up the side of the loaf tin.
Cover with aluminum foil.
Bake in a moderate oven for 1 1/2 hours.
Refrigerate over night weighting the terrine with foil wrapped tins from the pantry (e.g. tomatoes, beans) this results in a firmer texture for the terrine. 

Mamma Marmalade 

Creme Caramel

This is a great party favourite no final preparations simply remove from the fridge and invert onto serving platter. All the work done ahead of time.

Ingredients

160g (2/3 cup sugar)
60ml (1/4cup water)
900ml milk
1tsp vanilla essence
6 eggs at room temperature
2 egg yolks at room temperature
160g (2/3 cup) caster sugar

Method

Preheat oven to 200 degrees C
Fold tea towel into base of a roasting dish
Put sugar and water in a small saucepan.  Cook on low heat stirring until sugar completely dissolves.
Increase heat and bring to the boil, do not stir. Cook for 5-8 minutes or until caramel is a rich golden colour. Take care not to burn.
Remove from heat and pour into a 20cm round cake tin.
Don't use non stick and do not grease pan. Swirl the tin to evenly sop read the caramel.
Place on the tea towel in the roasting pan.

Heat milk in a saucepan over medium heat for 5 minutes, do not let boil.
Stir in vanilla essence.

Place eggs and egg yolks and extra sugar in a heatproof cup/bowl with a pouring lip.
Use a fork to combine.  Gradually add the heated milk whilst stirring constantly.
Pour custard onto the caramel in the cake tin.
Cover with foil.

Place roasting dish on middle oven rack and pour hot tap water into pan until it comes half way up the outside of the cake tin.

Reduce oven to 160 degrees C and bake for 60-70 minutes or until an inserted knife comes out clean or with a little softly set custard on it.

Remove tin and set aside for 2 hours, chill for 6 hours or overnight.
To serve, run a thin sharp knife around the side of the pan and invert onto serving platter.

Mamma Marmalade

Parisian Amour Flourless Chocolate cake

Just too delicious.  The recipe is from ‘French Ties’ by Jane Webster and I found it beckoning to me in Gourmet Traveller Magazine.

Whilst the recipe is simple, it does require care to achieve the sublime indulgence. I prefer weight measuring rather than cups for accuracy here.   The flavour of the chocolate and butter influence the final result so it is worth using quality ingredients for this recipe.

Preparation   15 - 20 minutes

Cooking          20 - 25 minutes

Ingredients

125 gram quality Unsalted butter – softened and cubed

200 gram quality Dark Chocolate – I used Callebaut 70% callets

100 gram caster sugar – sifted to remove any lumps

Small Pinch of sea salt flakes (this is my addition – original recipe does not use this)

50   gram cocoa powder -  though I prefer to only use 40 gram  - sifted to remove any lumps

3 eggs – lightly beaten

For dusting:  Icing sugar OR  Sugar Snow  OR cocoa powder  OR edible silver stars

Method

Grease and carefully line 20cm cake tin (this is one time I take care lining the cake tin properly).

I use a 20cm tin with a removable base.

For the mixing, I use a large, deep pyrex bowl and a Stab mixer with a whisk attachment.  I find this gives me more visual accuracy and quick control of the mixing rather than using a Bench electric mixer.

Recipe says to  Preheat the oven to 180oC. 

Although I find I only need to preheat mine to 170 oC.  

(for mine - that is on the Fan Assist mode, NOT fan forced).

Melt the chocolate and butter very gently until just melted.  You can either use the bowl over a saucepan of simmering water on the stove, being careful not to get any water in the chocolate. 

Or, you could melt together using the microwave set at 30% power and stop/start until just melted.  Don’t walk away - or it will seize and be awful.  Regular gentle rocking of the bowl helps to mix.

Never use a wooden spoon to stir chocolate as it retains moisture – a heatproof silicone spatula is fine.

Once the chocolate and butter are melted together, it should be just warm but not overly hot.

Add the sugar and whisk to remove any graininess.

Add the cocoa and salt and do a small whisk to combine.

Now add the eggs and whisk again.  The batter will be thick but retain some air.

Gently pour the batter into the prepared tin and very gently smooth the top.

Bake for 20 minutes.  Original recipe says 25 minutes, but you will need to see what works for your oven.  Cake is ready when it springs back when lightly touched in the centre.

I find 20 minutes results in a slightly ‘fudgy/brownie’ type middle of the cake – a little soft.  If you prefer a firmer result then aim for 22 – 25 minutes depending on your oven. 

Allow to cool in the tin on a cake rack for at least 15 minutes.

Remove – very carefully – allow to cool a little and place in an airtight container.

It will dry out if left out for too long.

Decorate as desired and serve with raspberry coulis, whipped vanilla cream or mascarpone.

                                     Enjoy!   Colleen

Diner en Blanc Brisbane 2013

Thanks to everyone - volunteers and guests who helped make Diner en Blanc Brisbane 2013 #blancBNE such a fun and enjoyable night!  So many clever, creative and even a few slightly wacky folks all combined to highlight the light-hearted, cheery, zany and elegant white sparkly vibrancy that pulses through Brisbane. 

Our menu was made up of lots of small tastes - some recipes already on the blog.  Others to follow soon - Enjoy!

                                  

                              Menu                            

       Le Dîner En Blanc   Brisbane     2013   

    

Pour Monsieur et Mademoiselle

Hors d’Oeuvre

Macadamias, toffeed golden with exotic spiced honey

Smoked Eggplant Dip– fragrant with cumin, coriander and paprika

Entrée

Pork and Chicken Terrine with Home-made Mango and Paw Paw chutney,

With accompanying Baguette, cornichons and pickled onions

Main Course

Succulent Coconut Poached Chicken Thai Salad

Dessert

Parisian Amour Flourless Chocolate Torte

Petite Lemon Limoncello Cheesecakes à confiture

Raspberry Coulis

With choice of  Mascarpone  or  Whipped Vanilla Cream

 

Cheese Platter

Selection of Matured Australian Cheeses,

Quince Paste, Fruits, Seasonal Berries,

Decadent Chocolate Truffles

and Honey Macadamia Nougat

                                           Bon Appetit                              

Devised and Designed by:   feedyourinnercook@blogspot.com.au