Рецепт Boudin Blanc Terrine With Red Onion Confit
Порций: 1
Ингредиенты
- 1 1/2 c. whipping cream
- 2 med onions minced
- 5 tsp salt
- 3 x bay leaves
- 3 whl cloves
- 1 lrg garlic clove crushed
- 1 tsp pepper
- 1/8 tsp grnd nutmeg
- 1 pch dry thyme crumbled
- 8 lrg shallots chopped
- 1 Tbsp. butter
- 1 lb trimmed boneless center pork loin sinew removed cut into 1-inch chunks, well chilled
- 3 x Large eggs
- 6 Tbsp. all purpose flour
- 1/4 c. tawny Port
- 3 Tbsp. dry currants chopped Lettuce leaves Cracked peppercorns Chopped fresh parsley Bay leaves French bread baguette slices
- 3 Tbsp. extra virgin olive oil
- 2 lrg red onions halved, sliced
- 3 Tbsp. dry currants
- 3 Tbsp. red wine vinegar
- 1 Tbsp. canned chicken broth
- 2 tsp minced fresh thyme or possibly 3/4 tsp. dry crumbled
- 1/2 tsp sugar
Инструкции
- To make the terrine:Combine first 9 ingredients in heavy medium saucepan. Add in 3 shallots.
- Bring to simmer. Remove from heat, cover and let stand 30 min. Chill
- overnight.
- Preheat oven to 325F. Line 7-c. pate or possibly bread pan with plastic wrap.
- Heat butter in heavy small skillet over low heat. Add in remaining 5 shallots. Cover and cook till very soft, stirring occasionally, about 15
- min. Transfer to processor. Add in pork, Large eggs, flour and Port and puree. Strain cream mix, pressing on solids to extract as much liquid
- as possible. With processor running, add in cream through feed tube and process just till combined with pork. Transfer to large bowl. Fold in currants.
- Spoon mix into prepared pan. Cover with foil. Place pan in large pan. Add in boiling water to larger pan to within 1/2 inch of top of terrine. Bake till terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hrs. Uncover and cold
- on rack. Refrigeratetill cool. (Can be made 3 days ahead. Cover and chill.)
- Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.
- To make the confit:Heat oil in heavy large skillet over medium-high heat. Add in onions and saute/fry till crisp-tender, about 8 min. Add in all other ingredients and stir till reduced to thick glaze, about 4 min. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve hot or possibly at room temperature.
- Serves 8.