Sunday, December 20, 2009

Terrine With Pistachios & Cranberries

I always thought terrine's would be difficult to make. I was wrong!
This is a very simple one I made for our family Christmas bash and everyone said it was terrific, so I guess I'll be making it again. And again

I got this recipe from Delicious Magazine (Dec 08) and yes, I actually followed the recipe because I didn't want to "blow it". I did find though that the quantities given were too much for just one terrine, so we ended up with two.

Let's go...

Put in a large mixing bowl:

800 grams each of pork and chicken mince
2 tablespoons fresh chopped herbs like parsley and thyme
3 eggs
1/2 cup brandy
3 cloves garlic, crushed
3 teaspoons salt
plenty of freshly ground black pepper
about 30 slices of pancetta (I accidentally bought prosciutto) but it worked OK
1/2 cup pistachio kernels
1/2 cup dried cranberries

Preheat oven to 180 C.

Lightly grease a 1 litre loaf pan and then line the pan with the pancetta so it overlaps a little and there's plenty overhanging the edges to cover the top.

Place all of the other ingredients into a large bowl and mix with your hands. I always wear disposable gloves when I'm mixing stuff like this.

Pack the mix into the pan and press down. Cover with the overhanging pancetta then cover the top with baking paper and seal well with foil.

Place it in a baking dish and fill the dish with boiling water till it comes about halfway up the loaf pan. Bake for 90 minutes then remove it from the roasting pan and allow it to cool.

I then cut a piece of cardboard to fit the top of the terrine and placed a couple of cans of tomatoes on top to weigh it down so it compresses in the tin. Then I put it in the fridge for a few hours until it was cold

...and this is what I ended up with....and it was absolutely delicious!

It really was worth the effort.
You can also access this recipe at and search for simple terrine

Thursday, December 10, 2009

Champagne Cocktails

Not a recipe as such, but something I really, really like.

There's nothing I like better than an icy cold glass of champers....well there is, it's a champagne cocktail. The one most of us know is a sugar cube, drizzled with a few drops of Angostura Bitters, then topped with champers...

I like a couple of other versions....sugar cube, bitters, a drizzle of Cointreau and champers...
You don't need much, but that little slurp of luscious, orangey liquor makes the champers really special.

Also nice, if you like a bit more sweetness is the usual base with a slurp of Midori.

Have one for me. Cheers!