Durban - Terrines are a great way to feed a lot of people. They have the added advantage of being able to be prepared in advance.
These two recipes are very simple and take no time at all to whip up. Its also a great way to make a few small amount of prawns go a long way. Serve with crusty bread or savoury biscuits, they will make a perfect starter or add elegance to a buffet table.
CHICKEN TERRINE WITH PISTACHIOS AND CRANBERRIES
Serves 8-10
1 packet of streaky rindless bacon
800g pork mince
800g chicken mince
1 bunch of spring onions, finely chopped
15ml chopped garlic
15ml chopped thyme leaves
125ml brandy
3 eggs, beaten
50g pistachio nuts
125ml dried cranberries, roughly chopped
Salt and pepper
*Grease a 1 litre loaf tin. Line with the bacon slightly overlapping the slices.
*Place the mince, spring onions, garlic, thyme, brandy and eggs in a bowl and mix until well combined. Add the nuts, cranberries and a generous amount of seasoning and mix well. Spoon this into the lined loaf tin. Place a piece of baking paper on top of the mixture. Cover tightly with foil.
*Place the loaf pan in a roasting pan and pour in enough water to come half way up the sides.
*Place in the oven at 180°C for 90 minutes. Remove and cool.
*Drain off any excess liquid that has formed in the pan and turn on to a serving plate.
PRAWN AND SALMON TERRINE
Serves 8-10
300g smoked salmon slices
200g spinach
15g butter, melted
salt and pepper
250g cream cheese, softened
15ml tomato paste
zest of 1 lemon
45ml lemon juice
2ml cayenne pepper
400g tin of salmon, deboned, skinned and flaked
200g cooked prawns, chopped
60ml chopped chives
45ml chopped dill
125ml fresh cream, whipped
20ml powdered gelatine mixed with 40ml cold water
*Line a loaf tin with cling film and leave some overhanging. Line the base and sides with the smoked salmon and leave some overhanging.
*Cook the spinach until just wilted in boiling water, about 3 minutes. Drain and cool.
*Once cooled, squeeze as much water out of the spinach as possible, finely chop and stir in the melted butter, and salt and pepper.
*Spread out evenly on a chopping board to be the same size as the loaf tin.
*In a bowl combine the cream cheese, tomato paste, lemon zest and juice, cayenne pepper, flaked salmon, prawns and herbs. Mix well.
*Season with salt and pepper. Gently fold in the whipped cream. Heat the gelatine for 30 seconds in the microwave and pour into the prawn mixture.
*Stir until combined. Pour half into the prepared tin.
*Top with the layer of spinach, and spoon in the remaining prawn mixture. Fold over the salmon slices and cover with the cling film. Refrigerate for at least 1 hour.
*To serve, loosen round the edges and invert the terrine on to a serving platter.
Sunday Tribune