With a nod to traditional Christmas fare, this Pork and Turkey Terrine makes a delicious entrée that is easy to put together and can be prepared well ahead of time.
And if you’ve decided on seafood for main course the Pork and Turkey Terrine works well for starters.
Its combination of flavours, lifted with orange, chilli and pistachio nuts, takes a celebratory tone. And any leftovers travel well to a Boxing Day picnic.
Incidentally, the Pork and Turkey Terrine can also translate to a handy finger-food option. Roll the terrine mix into three or four thinner sausages and steam for 15-20 minutes. Cut into bite-sized pieces to serve.
Either way be careful not to overcook the terrine as it will lose its tenderness. Very gently does it.
Jan
PORK AND TURKEY TERRINE
ON A PASTRY BASE WITH ORANGE MISO SAUCE AND AVOCADO
Serves 10-12
500 gm turkey breast, minced
500 pork, minced
1 large orange, zest only
1 heaped tablespoon duck fat
20 ml brandy
2 teaspoons finely chopped parsley
2 teaspoons finely chopped sage
2 teaspoons finely chopped rosemary
1½ teaspoons ground ginger
Pinch of chilli flakes, ground
100 gm pistachio nuts, roasted and roughly chopped
Sea salt and pepper to taste
Combine all ingredients except seasonings in a bowl and massage well together until homogeneous. Add around a teaspoon of salt and a good grind of black pepper.
Gently heat a small non-stick pan and fry a small piece of the terrine mixture quickly on both sides. Taste for seasoning and balance and adjust if necessary.
Place a sheet of clingfilm on the bench top and arrange half the mixture in a line parallel to one long edge, about 5cm in. Roll up, using the film to bring the mixture together into a sausage about 5cm in diameter. Twist the ends of the film to seal it tightly. Place the sausage on a piece of foil, roll up and press to seal the ends.
Repeat with the other half of the mixture, making two large firm rolls.
Set a steamer over a barely simmering heat and steam very gently for around 30 minutes. The water in the steamer should barely move and the rolls should feel just firm when cooked.
Cool, then refrigerate overnight.
The terrine rolls will keep refrigerated for a week or more, with the flavour improving over time.
Miso and Orange Sauce
70 ml sake
80 ml mirin
1 tablespoon caster sugar
120 gm white miso paste
1 orange, zest only
Mix sake, mirin and sugar in a small saucepan and simmer, stirring, until sugar dissolves. Continue cooking for 5 minutes to allow sauce to reduce. Stir through the miso and boil for a couple of minutes to caramelise.
Remove from the heat, stir in orange zest and leave to cool.
Sauce keeps for at least a week, refrigerated.
To Complete the Dish
Bake rounds of Revenge Gluten-Free Cream Cheese Pastry the same size as the rolls of terrine; or cut rounds of gluten-free bread with biscuit cutters and toast.
Avocado Salad
4-5 sticks of celery, diced
4 tablespoons olive oil
½ teaspoon caster sugar
2 avocados
2 tablespoons lemon juice
Sea salt and black pepper
Pistachio nuts, chopped, to serve
Add diced celery and caster sugar to a bowl and stir through the olive oil. Halve avocados, skin, deseed and dice. Toss avocado flesh gently with lemon juice.
When ready to serve fold celery and avocado together and season.
To Serve
Place a couple of tablespoons of miso and orange sauce on each plate. Put a pastry circle or toast on each plate, top with a slice of terrine, and finish with some avocado salad and a sprinkle of pistachio nuts.