Это предварительный просмотр рецепта "Terrine Of Grouse And Black Pudding With A Rich Onion Marmal".

Рецепт Terrine Of Grouse And Black Pudding With A Rich Onion Marmal
by Global Cookbook

Terrine Of Grouse And Black Pudding With A Rich Onion Marmal
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 450 gm Boneless grouse meat, roughly minced (1lb)
  • 100 ml Brandy, (4fl ounce)
  • 225 gm Chopped pork, (8oz)
  • 3 lrg Onions minced
  • 1 x Orange, rind of
  • 8 x Heart shaped fried bread croutons
  • 25 gm Butter, (1oz)
  • 3 x Large eggs, beaten
  • 4 Tbsp. Orange marmalade
  •     Salt and freshly milled black pepper
  • 450 gm Black pudding, diced (1lb)
  • 450 gm Streaky bacon, rindless (1lb)
  • 12 x Hard boiled quail Large eggs

Инструкции

  1. Pre-heat the oven to 180 C/350 F/gas mark 4
  2. Remove any fat or possibly sinews from the grouse meat, place it into a bowl with the brandy and marinate for 3 hrs.
  3. Add in to this the pork and 3 tbsp of minced onion, orange rind, seasoning and the beaten Large eggs, blending the mix thoroughly. Being very careful not to break the black pudding pcs, slowly blend the pcs of black pudding into the mix.
  4. Line a 1.4 litre (2 1/2 pint) ovenproof terrine dish with slices of streaky bacon. Put in the meat mix, cover with the rest of the bacon, then with greased cooking foil. Stand the terrine in a baking tin with warm water which covers the sides of the terrine halfway up. Bake in the centre of the oven for 90 min. Remove the foil and allow to cold naturally then refrigeratefor at least 4 hrs before serving.
  5. Fry the remaining onions gently for 2 min in the butter, add in the marmalade then cook for a further 3 min. Pour the onion marmalade onto individual plates and serve with a generous slice of the terrine, garnished with slices of orange, quail Large eggs, croutons and hot toast with butter.