Charcutepalooza #8 Binding
The August challenge is binding; combining meat to make a terrine. I’ve been looking forward to this one. I have been making meat for 8 months now as part of the Charcutepalooza Year of Meat. When I first got the book, the terrine chapter was the one that got me excited because it was something familiar that I knew I could do and for some reason terrine’s and pate are a bit of a weakness of mine. Since I started making meat the prosciutto and bacon have over taken the terrine in the popularity stakes, but I still get excited about the terrine, and yet again it goes back to those oh so important food memories. Game terrine was my Boxing Day speciality when we lived in the UK. Whenever I see terrine or pate on a restaurant menu I always have to try it.
Despite my love of terrine, my repertoire is pretty small, so I was very excited at the thought of trying a new terrine recipe. I eagerly read the chapter on terrine’s and pate and had to stop myself from making the pork pie (a classic British dish, originally made in the county I was born and bred). I didn’t think the pork pie quite fit the bill for this challenge, but I will be making it some time soon. Not long after I bought Charcuterie I also bought Jane Grigson’s Charcuterie and French Pork Cook Cookery. It’s been thumbed but not cooked from, until now. I took the expertise from Ruhlman combined with the ingredients from a Grigson duck terrine and came up with this.
I marinated the duck breast slices in Port and orange juice over night. The following morning I minced the duck leg, pork and veal, combined it with the egg, parsley, thyme and some of the marinating liquid (port and orange) and seasoned to taste. This was then layered with the duck meat and the duck liver.
It was baked in the oven for a couple of hours and allowed to cool in the terrine dish. Once it was cool, I served it with some homemade bread and cornichons. I have struggled with homemade bread over the years. Trying to bake it from time to time, but always being disappointed by the results. This time I thought I would follow one of Ruhlman’s recipes from his Baking App. It worked. For the first time, in the ten years since I first tried to make homemade bread, I made a loaf that wasn’t doughy and tasted just as good the day after as it did when it first came out of the oven.
I made a baguette . The recipe was meant to make one French stick, but my baking tray (and oven) were not big enough for one, so I cut it in half and made two perfectly formed half loaves. Sliced, with butter, they were an excellent accompaniment to my terrine. So that’s another, unexpected new skill I can add to my year of meat, I can can now make bread too!