Text 29516, 75 rader
Skriven 2009-10-04 19:09:00 av JIM WELLER (1:123/140)
Ärende: Zen 4
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     Title: Pheasant, Pork Belly & Foie Gras Terrine
Categories: Appetizers, Pheasant, Pork, Goose, Offal
  Servings: 4

      1    whole pheasant, boneless,
           skinless, meat cut into
           strips
     14 oz pork belly, cubed
      6 oz fresh foie gras, denerved
           and deveined, cut in chunks
      5 oz chicken livers
      1 TB finely chopped garlic
      2 TB dry white wine
      1 TB cognac
      1    sprig of thyme, leaves
           chopped
      1 TB plus 1 teaspoon pink salt
      1 ts freshly ground white pepper
    1/2 ts four-spice (ground black
           pepper, ground cinnamon,
           ground
           nutmeg and ground cloves in
           equal parts)
      3 oz country bacon, cut into
           chunks
      3 oz smoked bacon, cut into
           chunks

In a large bowl, combine the pheasant meat with the pork belly, foie
gras, chicken livers, garlic, white wine, brandy, thyme, pink salt,
pepper and four-spice. Cover with plastic wrap and let meat marinate
overnight in the refrigerator.

Preheat oven to 250 F. Pass the meat mixture and bacons through a
meat grinder set on medium. Place the meat in the bowl of a stand-up
mixer fitted with the paddle attachment and beat the mixture on
medium-high speed for 15-20 seconds. Don't overdo-it or there will
be spanking! That step is important in creating an ‘emulsion'
between the fat and the meat and in distributing the seasoning
evenly.

Pack the mixture into a terrine mold. Even the top with wet fingers,
yes it's just like play-doh. And if it's pork fat, it's gotta be
fun! Don't lick your fingers though. Wrap the terrine in aluminum
foil and place in a shallow dish, pour warm water to come halfway up
the sides.

Place in the oven and cook until the temperature inside the terrine
reaches 165 F. Remove the terrine from the water bath and let it
rest for a few minutes. Remove the foil. Cut a piece of cardboard
the size of the top of the terrine and wrap it in aluminum foil.
Wrap the terrine in plastic wrap, place the cardboard on top and
weight it down with cans, weights.. whatever!

Place the whole thing in the refrigerator and forget about it for at
least 2 or 3 days before cutting the first slice. 

Recipe adapted from Daniel Boulud

  From: Zen, Www.Zencancook.Com         
 
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Cheers

YK Jim


... An object in motion will always be headed in the wrong direction.

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