Lamb or Kid Terrine Recipe
Summary
Preparation Time4 Hr 0 MinCooking Time20 Min
Ready In4 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Meat fat | 500 Gram, cut into cubes | |
| Thyme leaves | 1/2 , dried | |
| Cognac | 4 Tablespoon | |
| 2 medium-sized eggs | ||
| Yogurt | 350 Milliliter | |
| Olive oil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground white pepper | 1/2 Teaspoon | |
| Pine nuts | 50 Gram | |
| Bay leaves | 4 | |
| JELLY | ||
| 2 lamb (or kid) shanks | ||
| 1 veal knuckle, cracked | ||
| 1 medium-sized onion, stuck with 1 clove | ||
| Carrot | 1 | |
| Parsley stalks | 1 Cup (16 tbs) | |
| 1 handful celery tops and leaves | ||
| Bay leaves | 2 | |
| Black peppercorns | 10 To taste | |
| Salt | To Taste | |
Directions
Make the pelte, or jelly, for this dish a day ahead, as chilling and skimming is the best way.
Put the lamb (or kid) shanks and the veal bone in a pot and add about 1 litre (2 pt) cold water to cover.
Bring to the boil, uncovered (to keep the broth from becoming cloudy).
Skim, then add the remaining ingredients.
Simmer for 2-3 hours until reduced by almost half.
This should make a nice jelly.
Strain through a dampened cheesecloth or muslin, and chill.
Meanwhile, marinate the cubed meat with the thyme and cognac for four hours at room temperature (or overnight in the refrigerator).
Work the meat in a food processor until it is as smooth as you can get it, or mince finely.
Beat in the eggs, one at a time, then the yogurt, sour cream or creme fraiche and finally the olive oil, salt and pepper.
Scrape the mixture into a bowl and stir in the pine nuts, trying to incorporate them evenly.
Oil the sides and bottom of an 850 ml (1 1/2 pt) earthenware or ovenproof glass baking dish.
Press the meat mixture into this and arrange the bay leaves on top in a pattern.
Cover with foil.
Stand the dish in a baking tin and pour in boiling water to come halfway up the side.
Cook the terrine in an oven preheated to 180°C (350°F, gas 4) for 1 1/4-1 1/2 hours.
When the juices that rise to the surface are clear, the terrine is done.
Remove from the oven and weight with something that fits inside the rim of the dish.
When it is cold, refrigerate it.
The next day scrape the fat from the top and pour in the melted jelly to cover it well.
Chill again.
The terrine is at its best after three or four days.
Put the lamb (or kid) shanks and the veal bone in a pot and add about 1 litre (2 pt) cold water to cover.
Bring to the boil, uncovered (to keep the broth from becoming cloudy).
Skim, then add the remaining ingredients.
Simmer for 2-3 hours until reduced by almost half.
This should make a nice jelly.
Strain through a dampened cheesecloth or muslin, and chill.
Meanwhile, marinate the cubed meat with the thyme and cognac for four hours at room temperature (or overnight in the refrigerator).
Work the meat in a food processor until it is as smooth as you can get it, or mince finely.
Beat in the eggs, one at a time, then the yogurt, sour cream or creme fraiche and finally the olive oil, salt and pepper.
Scrape the mixture into a bowl and stir in the pine nuts, trying to incorporate them evenly.
Oil the sides and bottom of an 850 ml (1 1/2 pt) earthenware or ovenproof glass baking dish.
Press the meat mixture into this and arrange the bay leaves on top in a pattern.
Cover with foil.
Stand the dish in a baking tin and pour in boiling water to come halfway up the side.
Cook the terrine in an oven preheated to 180°C (350°F, gas 4) for 1 1/4-1 1/2 hours.
When the juices that rise to the surface are clear, the terrine is done.
Remove from the oven and weight with something that fits inside the rim of the dish.
When it is cold, refrigerate it.
The next day scrape the fat from the top and pour in the melted jelly to cover it well.
Chill again.
The terrine is at its best after three or four days.
Chef
