Super Mega Ultra Terrine Food

THREE COLOR CHEESY APPETIZER TERRINE

Steps:

• Equipment needed: loaf pan (5 ¾ X 3 ½ X 2 ¼), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve.
• Place pesto in a small sieve set over a bowl.
• Let sit for about 30 minutes to drain away excess oil.
• Meanwhile drain oil from tomatoes.
• Pat tomatoes dry with a paper towel to remove excess oil.
• Place tomatoes in small food processor or blender and chop very finely.
• Wash processor or blender.
• Place olives and garlic in small food processor or blender and process until very finely chopped.
• Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth.
• Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
• Use two layers of plastic wrap if necessary.
• Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
• Top with the drained pesto and spread evenly being careful not to mix with the cheese below.
• Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
• Top with the chopped sun dried tomatoes, spreading evenly.
• Top with another 1/4 of the cheese mixture.
• Top that with the chopped olive mixture.
• Top that with the remaining cheese mixture and smooth it out.
• Cover the mixture with the overhanging plastic wrap.
• Refrigerate for at least 4 and up to 24 hours.
• When ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
• Remove plastic wrap.
• Let sit at room temperature for 15 to 20 minutes.
• Serve with various crackers.

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.

ZUCCHINI TERRINE

Steps:

• Preheat oven to 180°C, or about 375°F.
• Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
• In a big bowl, beat the eggs, with the evaporated milk.
• Add the cheese and herbs.
• Add the cooked vegetables and salt and pepper to taste.
• Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
• I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
• Unmold while still warm.
• May be eaten hot, warm or cold. I may serve with a light tomato sauce.

COUNTRY TERRINE

Steps:

• Cut the meats into cubes.
• In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
• Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
• Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
• Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
• Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
• Let it cool down then keep in fridge for at least 12 hours before serving.
• Serve with French bread and cornichons (gherkins).

CHICKEN TERRINE

Steps:

• Preheat oven to 325°F.
• Cut chicken breasts into very thin strips and set aside.
• Remove meat from chicken legs and chop very finely.
• Combine meat from chicken legs with pork and veal.
• Sauté onion in butter until soft but not brown.
• Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
• Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
• Arrange lemon slices on top and cover with foil.
• Place loaf pan in a large baking dish with once inch water.
• Bake for 1-1/2 hours.
• When done baking, remove foil and pour off fat.
• Remove lemon slices.
• Cover with fresh foil and place a weight on top.
• Chill over night in refrigerator.

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.