Super Mega Ultra Terrine Recipes

MUSHROOM TERRINE

Steps:

• Slice the mushrooms.
• Melt in the butter in a large pan and add the mushrooms and onion, if using, sauté until all of the water has come out of the mushrooms and evaporated.
• Preheat oven to 400°.
• Beat eggs, flour, salt, pepper in a big bowl.
• Add cooked mushrooms and mix.
• Pour into greased loaf pan or terrine.
• Cook in a bain marie, a large pan filled with water that you put the loaf pan into for 40 minutes.
• Cool a bit, unmold.
• Cut into slices or cubes.
• Eat as is or add a bit of white sauce.
• I like it room temp, in cubes, as is.

COUNTRY TERRINE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C.
• Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly.
• Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary.
• Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil.
• Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve.

HOT AND SOUR TERRINE

Steps:

• Soak the tree ears in the hot water for about 20 minutes until soft. Drain, reserving the liquid, then coarsely chop them.
• Soften the gelatin in the cold water. Warm one cup of the chicken stock and stir in the softened gelatin. Cook gently until the gelatin has completely dissolved.
• Stir the gelatin mixture into the remaining stock and season with the vinegar and soy sauce. Stir in the tree ears and their liquid, the red pepper and the poultry or meat. Season to taste with the chili oil and stir in the scallions.
• If the mixture is tepid or cooler, pour into a five-cup mold or loaf pan and chill until set. If it is warm, cool it by placing it in a bowl in a larger bowl filled with ice before transferring it to a mold and chilling it.

MIXED BERRY TERRINE

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
• Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours (or up to 2 days, covered with plastic wrap).
• To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
• (Per Serving)
• Calories: 147
• Fat: 0.5g (0.1g Saturated Fat)
• Protein: 2.6g
• Carbohydrates: 35.1g
• Fiber: 4.9g

CHOCOLATE RASPBERRY TERRINE

Steps:

• Melt the chocolate on top of a double boiler. (if no double boiler, heat some water on a saucepan, not boiling, and use a mixing bowl that can withstand heat. place the mixing bowl on top of the hot water and, using a whisk, stir the chocolate until melted. ).
• In a small saucepan, mix the espresso and heavy cream and boil. Once boiled,whisk it into the chocolate.
• Before you put any of the chocolate on the mold, you must line with plastic wrap so you can take the terrine out when ready. To do this, cut of as much plastic wrap as you think you need. Pour a little oil on one side of the wrap and with a pastry brush, spread it until the whole side is oiled. Place the wrap, oil side down, on your mold. Make sure there's some wrap hanging down on the side to make sure you can pull it out of mold later.
• Place half the chocolate mixture into your mold and place in freezer until solid, 20-30 minutes.
• Once the chocolate is solid, place as many raspberries as you'd like to cover the solid chocolate. Cover with remaining chocolate mixture (if that mixture has also become solid, just place on top of double boiler again. ).
• Freeze until solid. Once you are getting ready to serve, place some parchment or wax paper on a plate. Pull the plastic wrap out carefully ( run some hot water outside the mold if it helps to loosen it) place the terrine on top of your plate, getting rid of the wrap. Serve with a few fresh raspberries on top.

SALMON AND CUCUMBER TERRINE

Steps:

• Line a long baking tin with cling film and layer the slices of salmon the same way until they lap over the sides. Mix the remaining salmon with the cream cheese.
• Use a vegetable peeler to get long thin strips of cucumber, layer them on the base of the tin, top with the salmon and cream cheese mix and repeat until mixture is used.
• Cover the entire dish with the salmon slices overlapping the tin, tightly cover with cling film and refrigerate. Place a tin or something heavy on top of the pan to help it mould together.
• Refrigerate overnight, remove from fridge just before needed, unwrap and slice, serve with salad or brown bread.

PARTY SEAFOOD TERRINE

Steps:

• Pick through crabmeat to remove any shells.
• In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
• Remove from mold and garnish with French bread or garlic croutons.
• NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
• Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
• Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

BOB'S GRILLED VEGETABLE TERRINE

Steps:

• Grill the pepper under a hot grill and skin.
• Grill or fry the eggplant and zucchini, with the olive oil and set aside.
• Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
• Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
• Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
• add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
• layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
• Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
• Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
• Cover and chill till set.
• Whisk all the dressing ingredients together.
• Have a glass of wine.

WILD MUSHROOM TERRINE

Steps:

• Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach.
• blanch spinach and squeeze all excess waater out of it.
• Sauté the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme.
• allow liquid to drip off the onion slices.
• Moisten terrine mold and line with plastic wrap.
• Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper.
• dissolve gelatine into two cups of hot mushroo, stock.
• pour the liquid into the mold, covering the layers completely.
• Fold plastic wrap over the aspic and put it under pressure.
• Place aside in a cool place to firm up.
• For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.

SUPER MEGA ULTRA TERRINE

Steps:

• I'm making this up. Should adjust it for water bath instead of pressure cooker.
• caramelise onion with 1T butter.
• break down rabbit.
• pressure cook pork trotter, rabbit ribs and duck with ginger, rosemary.
• after cooking remove meat and skin from trotter. Keep skin aside.
• remove skin from duck, put aside. remove meat and keep in chunks.
• pressure cook rabbit pieces in leftover liquid.
• after cooked, remove meat and keep in chunks.
• chicken livers, cooked pork, 1t salt, port, tarragon, garlic into food processor.
• line terrine dish with aluminium foil, 2-3mm thick all the way around.
• grease up the foil.
• de-vein kale leaves.
• lightly blanch kale leaves to make them floppy.
• place kale leaves in terrine as the wrapper.
• fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle.
• compress terrine, discard leaky stuff.
• refrigerate 4-6 hours.
• carefully remove loaf from terrine dish.
• clean terrine dish.
• line with plastic wrap 2x.
• press sage leaves onto bottom in good pattern.
• make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves.
• place loaf back into dish so it is fully submerged via displacement.
• allow to set.
• pop out.
• something like that.