James Martin Sausage Meat Terrine Recipes

JAMES MARTIN'S VENISON TERRINE RECIPE

Steps:

• Season the venison and chicken livers with salt and pepper, then heat a large frying pan and add the rapeseed oil. When the oil is hot, add the venison a few pieces at a time and seal on each side, then set aside. Repeat with the chicken livers, then - standing well back and protecting your forearms - pour in the armagnac and set it on fire with a match. When the flames die down, set aside.
• While these cool, use the bacon to line a 1kg loaf tin, overlapping the rashers in the base a little and leaving about 5cm of their lengths falling over the edge of the tin on each side. Preheat the oven to 180°C/350°F/gas mark 4.
• Place the chicken breast into a food processor and blitz to a fine purée, then add the double cream and blitz to combine. Season with plenty of salt and pepper, then tip into a bowl and fold in the hazelnuts and cranberries.
• Scoop one-third of the chicken mixture into the prepared tin, then top with the venison. Layer on another one-third of the chicken mixture, then the tarragon, chicken livers and their juices. Finish with the remaining chicken mixture, then fold the bacon over the top to cover all the filling.
• Oil a piece of foil and place over the top of the tin, then seal tightly around the edges and place into a deep tray. Half fill the tray with hot water then place into the oven for 1.-1½ hours.
• To check that the terrine is cooked, insert a skewer into the centre, then run it against the inside of your wrist: if it's piping hot, it's cooked through. If not, return it to the oven and cook for another 10 minutes, then check again. Remove from the oven and allow to cool completely before placing in the fridge to chill.
• To serve, turn out of the mould and cut into slices. Serve with gherkins and some charred bread.

PORK, APRICOT AND PISTACHIO TERRINE

Steps:

• Put the pork, garlic, 1 thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge.
• Heat the oven to 180c/fan 160c/gas 4. Butter a 1kg terrine mould or loaf tin, put the remaining sprig of thyme in the bottom and line it with overlapping strips of bacon, leaving any extra hanging over the edge. Loosen the sausage meat with a fork, add it to the bowl with the marinated pork and mix well. Stir through the parsley, chives and pistachios and season well. Pinch off a small amount and fry until cooked. Taste and add more seasoning to the mix if needed.
• Pack the terrine with half of the pork mixture and lay the apricots in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
• Put the terrine in a roasting tin half filled with boiling water and bake for 1 hour. Cool and chill overnight. You can press the terrine as it cools in the fridge using a board with a couple of tins on top. This will give a firmer texture. release the terrine by dipping it briefly in hot water and turning it out onto a plate. There will be some jelly around the terrine, which you can either leave on or scrape off. Serve with cornichons.

PORK TERRINE

Steps:

• Put the pork, garlic, thyme and brandy in a bowl, cover and leave to marinate for a few hours or overnight in the fridge. Heat the oven to 180c/fan 160c/gas 4 and butter a terrine mould or loaf tin.
• Starting with the base and sides, line the mould with strips of bacon making sure they are slightly overlapping and leave the ends hanging over the edge. This will be the top when you turn it out so do it as neatly as you can. Line the ends of the mould.
• Break up the sausage meat with a fork then put it in the bowl with the marinated pork, sage, chives and olives and season well. mix throughly. Fry a small piece of the mix and check seasoning. Add more if it needs it.
• Fill the lined dish with half of the pork mixture, pressing it down into the corners.
• Arrange the cornichons in 3 rows down the centre.
• Pack the remaining pork on top and then flatten and stretch the bacon over so the top is neatly covered. Trim any ends. cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
• Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Leave to cool completely then chill overnight. For a firmer texture press the terrine as it chills using a board with some tins stacked on top.
• Release the terrine by unwrapping then dipping the dish briefly in hot water and turning it out onto a plate or board. Serve with more cornichons.

PORK SAUSAGE TERRINE

Steps:

• NOTE: Do the dish the day before, or even 2 days before: it improves on standing.
• For this, use the brand of pork sausages you like best -- a good quality. The real British breakfast sausage is what you want.
• Put oven on 350 deg F/180 deg Celsius.
• Put the pork sausage meat in a bowl, then add the rest of the ingredients except the bacon. Mix well.
• Using a medium bread tin or terrine, grease lightly, then line it with the bacon (the streaky type are the strips with a fair amount of fat marbling, more so than shoulder bacon).
• Spoon in the meat mixture, pressing in lightly, and smooth with the back of a spoon.
• If there are any flaps of bacon visible, fold over the terrine.
• Bake for 1 hour plus, until slightly risen and firm. Let it cool to warm. Don't pour off fats and liquid now, as much will be reabsorbed into the terrine. You can discard extra fat when you unmold it later.
• (You could also bake it more carefully, by putting the terrine in a larger dish, and filling the larger dish with hot water, to come halfway up the terrine).
• Using a cleaned clay brick, wrap it in 2 thicknesses of foil and put on the terrine to weigh it down. When cold, keep in fridge overnight.
• To serve, unmold and garnish to taste, and serve with mustard or sauce of your choice. Can be heated in the oven, and served with veggies and a carb, for the main meal.

EASY PORK SAUSAGE AND ORANGE TERRINE

Steps:

• NOTE: Make this dish the day before, or even 2 days before you want to serve it: it improves on standing.
• Pre-heat oven to 180C/350F/Gas 4.
• Put the pork sausage meat in a bowl, then add the rest of the ingredients except the bacon. Mix well.
• Using a medium bread tin or terrine, grease lightly, then line it with the rashers of streaky bacon.
• Spoon in the pork sausage meat mixture, pressing in lightly, and smooth with the back of a spoon.
• Fold over any excess streaky bacon rashers over the top of the terrine.
• Bake for 1 hour, or until slightly risen and firm. Let it cool to warm. Don't pour off fats and liquid now, as much will be reabsorbed into the terrine. (You can discard extra fat when you un-mould it later)
• Using a cleaned clay brick, wrap it in 2 thickness's of foil and put on the terrine to weigh it down. When cold, keep in fridge overnight. (You can also use kitchen weights or a large, heavy tin)
• To serve, un-mould and garnish to taste, serve with mustard, pickles, chutney, salad leaves, crusty bread and tomatoes.