PARTNERS
Goat, prune and almond terrine
Ingredients
G 650 goat shoulder (boneless)
G 300 pork back fat (5mm cubes)
G 20 thyme
G 20 marjoram
G 100 prunes
G 100 toasted almonds, roughly chopped
mL 60 brandy
mL 40 oloroso sherry
mL 70 sherry vinegar
G 100 flat parsley
N 2 cloves garlic
N 2 shallots
N 2 bay leaves
Preparation
- Cut goat meat into 1cm cubes, keep 100 g of the meat as cubes and keep 80 g of the fat as cubes. Reserve in a large mixing bowl. Mince the rest of the meat and fat together through an 8mm plate. Place half of this minced meat in the mixing bowl with the cubed meat and fat.
- Put the other half back in the mincer through a 6mm mincing plate. Add this to the mixing bowl.
- Gently sweat shallots, garlic, thyme, marjoram and bay in a pan on low heat.
- When soft (about 10’), add brandy and sherry and cook until the brandy ignites and burns off. Add shallot mix to the mixing bowl with the parsley, prune and almonds.
- Add the vinegar and season with salt and pepper, mix thoroughly to develop a sticky mixture and test-cook a little in a pan to check seasoning. The mix should taste slightly saltier than you would want, as you will be eating it at room temperature, where the salt will be less noticeable.
- Line a terrine mold with a double layer of strong cling-film. Pack terrine mix very tightly into the mold. Seal with a lid or tin foil and place in a preheated 160 °C (320 °F) oven in a bain marie for about 75’, the internal temperature should read 58 °C (136 °F).
- Cool the terrine, and press it with a weight for at least 24 h in the fridge.
Other
ChefDariush Lolaiy
Wine CouplingMarsala DOC Oro Superiore
Other Info *1028 Kcal *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Ideal as a starter or as the center of an antipasti grazing platter. A good tip is to make this a few days in advance.
