Potato And Nut Terrine Food

POTATO AND NUT TERRINE

Steps:

• Lightly grease a 2 lb. 4 oz/1 kg loaf pan and line with baking parchment.
• Cook potatoes in a large saucepan of lightly salted water, boiling for 10 minutes. Drain and mash.
• Finely chop the nuts or process in a food processor. Mix with onion, garlic, and mushrooms. Melt butter in a skillet and cook the mixture for 5-7 minutes. Add herbs and spices. Stir in eggs, cheese, and potatoes and season to taste with salt and pepper.
• Spoon mixture into prepared loaf pan, press down firmly. Cook at 375 for 1 hour until set.
• For sauce, mix tomatoes, paste, wine, vinegar, and sugar in a pan and bring to a boil, stirring. Cook for 10 minutes, until tomatoes have reduced. Press through a strainer or blend in food processor. Turn the terrine out of the pan onto a serving plate and cut in slices like meat loaf. Serve with sauce.

WARM MASHED POTATO AND SWISS CHARD TERRINE

Steps:

• Remove coarse chard stems, reserving them for another use. In a saucepan cook chard in water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted and tender, 3 to 5 minutes. Drain chard well in a colander and pat dry between paper towels. In a food processor chop chard fine and season with salt and pepper.
• Preheat oven to 350°F. Butter a loaf pan, 9 by 5 by 3 inches, and line bottom with buttered wax paper.
• Peel potatoes and quarter. In a kettle cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. With an electric mixer beat in butter, eggs, and salt and pepper to taste until smooth.
• Transfer half of potato mixture into another bowl and beat in chard until smooth. Spread chard mixture in prepared pan and spread plain potato mixture evenly over it. Terrine may be prepared up to this point 3 days ahead and chilled, covered.
• Put loaf pan in a baking pan and pour enough hot water into baking pan to reach halfway up sides of loaf pan. Bake terrine in middle of oven 40 minutes, or until a thin knife inserted in center comes out clean, and let stand in loaf pan on a rack 5 minutes. Run knife around edge of terrine and invert onto a plate.
• Serve terrine cut into slices.

VEGAN TERRINE

Steps:

• Bring a large pan of salted water to the boil and add a splash of the vinegar (this seasons the beetroot) followed by the beetroot. Simmer for 45 mins-1 hr, or until the beetroot can be easily pierced with a knife. Drain, leave to cool, then peel.
• Meanwhile, mix the soft cheese, lemon zest, thyme and oregano together. Add the garlic, then season to taste. Cover and chill until needed. Both the beetroot and filling can be prepared up to a day in advance and chilled until needed.
• Lightly oil a 450g loaf tin and line with two layers of baking parchment, leaving enough excess to allow you to cover the top. Using a mandoline or sharp knife, thinly slice the cooked beetroot into 1.5-2mm slices.
• Arrange a thin layer of overlapping beetroot slices in the bottom of the tin. Spoon over a thin layer of the filling, then repeat until everything has been used, finishing with a layer of beetroot slices. Cover, then weigh down the terrine with a piece of card and a couple of cans. Chill overnight.
• For the walnut brittle, line a baking tray with baking parchment and set aside. Toast the walnuts in a small, dry frying pan over a medium heat until they smell nutty. Tip out onto the tray and spread out in an even layer. Return the pan to the heat and sprinkle in the caster sugar. Cook until caramelised, swirling the pan occasionally but not stirring, until you have a deep amber caramel. Carefully pour this over the walnuts, then sprinkle with a large pinch of chilli flakes and sea salt. Leave to cool. Once cool, break the brittle into shards or pulse in a food processor for a finer texture. The walnut brittle can be made a week in advance and kept in an airtight container at room temperature.
• To serve, unwrap the beetroot terrine and turn out onto a board. Remove the baking parchment and top with the walnut brittle, then slice. Serve with toast and a balsamic-dressed salad, if you like.

CRISPY LAYERED THYME POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
• Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
• In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.