sharing recipes from one generation to the next
Once considered only for celebrations, turkey meat is now available in supermarkets and poulterers year round in Melbourne. Promoted as a healthy low fat meat to be included into regular week day meals, I can’t believe how cheaply it’s priced.
Forever the frugal housekeeper it was turkey I turned to recently for a terrine.
I used blanched leek to encase my terrine, but next time I will opt for bacon, a more traditional terrine wrapping to keep the turkey meat moist. I found the texture of the leek and turkey incompatible, so I removed the leek before serving the terrine.
Once weighted and chilled, slice the terrine thickly and serve with pickled cornichon, crusty white bread and salad.
3 slices bread
¾ cup cream
1/4 cup snipped chives
1 lemon, zest only
3 cloves garlic
Handful fresh parsley
2 teaspoons sea salt
Freshly ground black pepper
6 chicken tenderloins
Preheat the oven to 180 C. Grease a large loaf tin.
Slit the leek lengthwise and separate the leaves. Bring a large pot of water to the boil, add the leeks and cook for 5 minutes.
Drain the leeks and refresh in cold water. Lay the leek strips on a tea towel to dry
Crumb the bread, then soak it in the cream for 20 minutes. Whisk the mixture with a fork until the bread disintegrates. Whisk in the egg.
Finely mince the carrot, celery, parsley and garlic. I blitz the vegies in the processor.
In a large bowl, mix together the turkey mince, bread slurry, chives, finely grated lemon zest, and grated vegies. Season well with salt and pepper. Heat a small pan and fry a small ball of the meat to taste for seasoning. Adjust if necessary.
Line your loaf tin with leek, leaving ends to fold over and encase the meat.
Firmly press half the turkey mixture into the lined tin, cover the turkey with a single layer of chicken tenderloins.
Cover the chicken with the remaining turkey meat. Press down firmly the fold the leek ends over the meat.
Cover the encased terrine with a piece of baking paper, then tightly cover with aluminium foil.
Put the terrine tin a bigger baking pan filled with enough hot water to come at least halfway up the side of the tin. Bake for 1 hour.
Remove the terrine from the oven, drain off any juices and allow to cool in the tin. Weight the terrine and refrigerate overnight.
To weight the terrine, cut a piece of stiff cardboard sized to fit over the meat. Wrap the card in foil, lay it over the meat in the tin
and then use canned tomatoes on top as weights. This will close any airpockets and make the terrine dense so it will cut easily without crumbling.