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May. 29th, 2022 11:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chicken, Pork, Liver, and Mushroom Terrine.
"The livers should be left whole for a large interior garnish; be sure to mix the chicken breast, seared livers, and cooked mushrooms thoroughly to create a compelling mosaic."
400 g fatty pork shoulder, cut into 2" dice (See what didn't work)
salt and pepper
250 g chicken livers, veins and connective tissue removed
1-2 Tbsp vegetable oil or lard
85 g mixed fresh mushrooms
1/4 cup minced shallot (I used leeks; shallots were unavailable)
no garlic (Ha! I used... actually that amount.)
1 cup Madeira wine
2 large eggses
spice mix: 1/2 tsp white pepper
1/4 tsp each paprika and minced bay leaf
1/8 tsp each marjoram, thyme, nutmeg, mace, ginger,and 1/8 tsp cloves
1/2 c cream
400 g boneless skinless chicken breast, cut crosswise into 1" slices
Liberally season the pork shoulder with salt and pepper and grind it through a 1/8" die into a metal bowl set in an ice bath. Cover and refrigerate until needed.
Season the chicken livers with salt and pepper. Heat 1 Tbsp oil over medium-high heat and sear the livers, but do not cook through (the interior should remain raw). Cut in half. Transfer them to a paper towel-lined plate, cover, and refrigerate until they're thoroughly chilled.
In the same pan, saute the mushrooms and shallot over medium-high heat, adding more oil as needed. Deglaze with the Madeira. When the mushrooms are soft, transfer them to a bowl and refrigerate until they're thoroughly chilled. Reduce the liquid in the pan to a syrup, transfer it to a ramekin, and refrigerate until chilled.
In a chilled fud processor bowl with a chilled blade, purée the pork, eggses, Madeira reduction, spice mix, and salt and pepper until smooth. Fold in the cream by hand, then fold in the seared liver, mushrooms, and raw chicken breast.
Line a 1.5 quart/1.5 liter terrine mold with plastic wrap and fill it with the pâté, packing it down to eliminate any air pockets. Fold the plastic wrap over the top. Cover with aluminum foil and cook in a water bath at 300 for 45-60 minutes, to an internal temperature of 160 F. Remove the terrine from the water bath. When it's cool enough to handle, cover the top with a board and weight with a couple cans. Refrigerate until thoroughly chilled, preferably overnight. Unmold, slice, and serve with a salad and cornichons.
What worked: It tasted pretty good, although it could have used more spice. (Cold charcuterie needs more.)
I don't have a terrine mold. I use a bread loaf pan, which is basically the same size. Terrine molds have a convenient top insert for weighting (the terrine shrinks as it cools, so weighting makes it sliceable). Occasionally I think about getting one - but really, if I'm only going to make terrines a few times a year, is it worth taking up space? (The counter-argument is that if I had a terrine pan, I'd be more inclined to use it. That may or may not be valid but that's beyond the scope of this post.)
What didn't: My gut reaction was to ignore the directions on the pork shoulder and to treat it the way I would for sausage - that is, cut into strips and freeze until crunchy to help with the grinding. Instead I followed the recipe... and had the problem that the sausage method avoids, which is fatty sinew clogging the grinder blade. Le sigh.
It was shades of beige. Really needed some color - parsley at the least. I suspect I didn't pack it down firmly enough; once I got a couple slices in, it didn't slice and cohere nicely. Looking at some of the other terrine recipes I've made, this is a common failing. I will need to think over how to change my technique (or lack of same).
Will I make it again? It's an awful lot of dishes and effort and it wasn't fabulous or even quite good. Probably not.
"The livers should be left whole for a large interior garnish; be sure to mix the chicken breast, seared livers, and cooked mushrooms thoroughly to create a compelling mosaic."
400 g fatty pork shoulder, cut into 2" dice (See what didn't work)
salt and pepper
250 g chicken livers, veins and connective tissue removed
1-2 Tbsp vegetable oil or lard
85 g mixed fresh mushrooms
1/4 cup minced shallot (I used leeks; shallots were unavailable)
no garlic (Ha! I used... actually that amount.)
1 cup Madeira wine
2 large eggses
spice mix: 1/2 tsp white pepper
1/4 tsp each paprika and minced bay leaf
1/8 tsp each marjoram, thyme, nutmeg, mace, ginger,
1/2 c cream
400 g boneless skinless chicken breast, cut crosswise into 1" slices
Liberally season the pork shoulder with salt and pepper and grind it through a 1/8" die into a metal bowl set in an ice bath. Cover and refrigerate until needed.
Season the chicken livers with salt and pepper. Heat 1 Tbsp oil over medium-high heat and sear the livers, but do not cook through (the interior should remain raw). Cut in half. Transfer them to a paper towel-lined plate, cover, and refrigerate until they're thoroughly chilled.
In the same pan, saute the mushrooms and shallot over medium-high heat, adding more oil as needed. Deglaze with the Madeira. When the mushrooms are soft, transfer them to a bowl and refrigerate until they're thoroughly chilled. Reduce the liquid in the pan to a syrup, transfer it to a ramekin, and refrigerate until chilled.
In a chilled fud processor bowl with a chilled blade, purée the pork, eggses, Madeira reduction, spice mix, and salt and pepper until smooth. Fold in the cream by hand, then fold in the seared liver, mushrooms, and raw chicken breast.
Line a 1.5 quart/1.5 liter terrine mold with plastic wrap and fill it with the pâté, packing it down to eliminate any air pockets. Fold the plastic wrap over the top. Cover with aluminum foil and cook in a water bath at 300 for 45-60 minutes, to an internal temperature of 160 F. Remove the terrine from the water bath. When it's cool enough to handle, cover the top with a board and weight with a couple cans. Refrigerate until thoroughly chilled, preferably overnight. Unmold, slice, and serve with a salad and cornichons.
What worked: It tasted pretty good, although it could have used more spice. (Cold charcuterie needs more.)
I don't have a terrine mold. I use a bread loaf pan, which is basically the same size. Terrine molds have a convenient top insert for weighting (the terrine shrinks as it cools, so weighting makes it sliceable). Occasionally I think about getting one - but really, if I'm only going to make terrines a few times a year, is it worth taking up space? (The counter-argument is that if I had a terrine pan, I'd be more inclined to use it. That may or may not be valid but that's beyond the scope of this post.)
What didn't: My gut reaction was to ignore the directions on the pork shoulder and to treat it the way I would for sausage - that is, cut into strips and freeze until crunchy to help with the grinding. Instead I followed the recipe... and had the problem that the sausage method avoids, which is fatty sinew clogging the grinder blade. Le sigh.
It was shades of beige. Really needed some color - parsley at the least. I suspect I didn't pack it down firmly enough; once I got a couple slices in, it didn't slice and cohere nicely. Looking at some of the other terrine recipes I've made, this is a common failing. I will need to think over how to change my technique (or lack of same).
Will I make it again? It's an awful lot of dishes and effort and it wasn't fabulous or even quite good. Probably not.
A thought
Date: 2022-05-30 02:23 pm (UTC)Don't know, obviously you are more experienced than I
Re: A thought
Date: 2022-05-30 04:50 pm (UTC)