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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Sparkling Red Wines
were judged with COUNTRY PORK AND VEAL TERRINE WITH PRUNES

 
As presented by Celebrity Chef MICHAEL MANNERS

Makes 1 Kilogram.

INGREDIENTS

450g Fatty Pork Coarsely Minced (45% fat)
300g Veal medium minced
150g Chicken Livers chopped (careful to remove any gall bladder that may remain)
100ml Cream
2 Eggs
10 to 12 Pitted Prunes soaked in about 50mls Cognac/Armagnac)
15g Salt
3 g Pepper
1g each Nutmeg, Cumin, Ground Coriander

METHOD

To do 48 hours in advance

  1. Soak the Prunes in the Liqueur overnight.
  2. Mix all the Meats and Seasonings together, cover well and refrigerate.

To do the Day before

  1. Preheat oven to 180 degrees.
  2. Mix the Terrine again (Meats and Seasonings) then add the Prune juices only. Mix well.
  3. Line a 1kg Terrine Mould with Gladbake, allowing enough on all sides to cover the top of the Terrine.
  4. Fill the Terrine half way up with the Meat Mixture, being careful to push well into the corners.
  5. Lay the Prunes down the middle and cover with the remaining Meat Mixture.
  6. Push down well and fold the Gladbake over it.
  7. Wrap a double layer of Foil over the top of the Terrine and seal well.
  8. Place the Terrine in a bain marie (half filled with boiling water).
  9. Cook in the preheated oven for approx. 30 to 40 minutes until firm.
  10. Remove from the oven. Unmould the Terrine and wrap in a tea towel. Allow to cool slowly to room temperature.
  11. When cool, press the terrine down with weights. It will cut better and will not crumble.
  12. Keep in the fridge for at least 24 hours

TO SERVE

  1. Unmould and slice.
  2. Serve with Toasts, Cornichons, Pickled Onions and/or Relishes

Click to review previous Chefs’ food recipes for this Category of Wines.



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