VEAL PEPPERCORN TERRINE WIIH ORANGE SAUCE

VEAL PEPPERCORN TERRINE WITH ORANGE SAUCE 

Taurine is at its best after being regenerated for 48 hours It can be made and refrigerated a week before it is needed The Orange Sauce can also be made at the same time as the Terrine 

INGREDIENTS:

• 500g veal steak 

• 250g ham 

• 500g ham fat 

• 250g chicken livers 

• 1 tablespoon brandy 

• 3 bay leaves or celery leaves 

• 1 tablespoon canned green peppercorns 

• 1 onion 

• 1 clove garlic 

• 30g butter 

• 2 eggs 

• 1/4 teaspoon thyme 

• 1/2 cup chopped parsley 

• salt, 

• pepper

ORANGE SAUCE 

• 1 lemon 

• 1 cup Seville orange marmalade ( or any bitter marmalade ) 

• 2 tablespoons port 

• ½ teaspoon dry mustard 

• ½ teaspoon French mustard 

• 1/4 cup water : 

VEAL PEPPERCORN TERRINE WIIH ORANGE SAUCE RECIPE:

Place veal, ham, and a quarter of the ham fat in a food processor, and process in batches until finely minced. Place chicken livers in a bowl, and add brandy stand for 30 minutes. Process livers until fine, add to veal mixture. Slice remaining fat thinly, arrange bay or celery x 10cm leaves over the base of a 20cm ovenproof dish or loaf tin, and place a layer of ham fat over the base and sides (carefully covering leaves ). 

Add peppercorns to the veal mixture. Saute chopped onion and crushed garlic in butter, and add to the veal mixture with eggs. thyme, parsley, salt, and pepper, mix well Place veal mixture on top of ham fat, press down firmly. top with remaining slices of ham fat Cover tightly with aluminum foil, and place in a baking dish with hot water halfway up the sides 

Bake in a moderately slow oven for 1 1/2 hours Remove the dish from the water, cool slightly, and place the chopping board on top of the terrine, then weigh with a brick or something heavy When cold, refrigerate until required 

Orange Sauce: Remove the rind from the lemon using a vegetable peeler, and cut the rind into thin strips 5cm in length Place the rind in the pan of boiling water, simmer for 5 minutes, and strain. Heat marmalade in a pan until melted, and push through a sieve. discard the orange pieces and return the marmalade to the pan Add port. mustards. 1 tablespoon lemon juice. water and rind, cook over low heat for 10 minutes, uncovered Serve warm over cold terrine.

Also Read:  LAYERED VEGETABLE TERRINE