7 recipes – 7 chefs – 7 weeks Week 1. Anna Olsen
What a wonderful cookbook!
This project’s main focus Is to get to know and use cookbooks from my collection which I have not yet taken the time to delve into.
An added bonus is trying out new recipes for old favorites as well as totally new recipes and techniques. I know I will find new favorites out of this experience. Today I made a wonderful porc terrine studded with dried cranberries and pistachios.
Moist and flavourful as well as a thing of beauty to behold. It made up really quickly. A wonderful bonus is that, well wrapped, it will keep in the freezer till the Holidays.
Easy Brandied Pork Terrine with Cranberries
3 cups diced stale white bread
1/2 cup whipping cream 2 egg whites ( not whipped
1 lb of freshly ground pork
1Tbs celery salt
1/2 tsp black pepper
1/4 tsp nutme
4 tsp allspice
1/4 tsp cumin
1/2 cup dried Cranberries
1/2 cup shelled Pistachios
1 lb prosciutto ham
Soak bread in cream and egg whites in large bowl for one half hour Preheat oven to 325 degrees.
Soak cranberries in brandy for five minutes
In food processor pulse ground pork and spices
Add bread mixture and pulse till well blended
Add brandy and pulse
Turn into bowl and stir in cranberries and pistachios.Line a 4.5 inch by 8 inch loaf pan with parchment paper
Layer prosciutto in pan covering bottom and allowing slices to hang over the sides. Spread terrine mixture in loaf pan.
Layer prosciutto in a cris cross pattern over terrine
Add a layer of parchment and cover with foil. Bake in oven at 325 for 60 minutes.
Allow to cool in pan Refrigerate before slicing
This recipe is delicious and is a definite keeper!