Terrines are great if you plan something special for your guests but don’t want to spend the whole evening in the kitchen. They can be prepared one or two days before and when the guests arrive, the only thing you need to do is to cut off some slices and finish the other components of your dish. Another great advantage is that they are very versatile. So if there are some leftovers from last nights dinner, you can still use them in combination with other ingredients. Usually terrines are used only as main elements in cold appetizers. This recipe is a nice example for using terrines as accompaniments in warm dishes served as a main course.
Of course you have to place the terrine as the very last element on the plate, because the gelatine instantly starts melting. You could also use agar-agar to make your terrine heat stable if you plan to use it as part of hot dishes only. I prefer gelatine because of its texture, it melts more smoothly. To this main course I also added some charred spring onions. Charring spring onions completely changes their flavor. While they can be pretty hot and pungent when eaten raw, during heating they completely loose this feature. Heating can be also achieved by simply cooking or sautéing them in foaming butter. Grilling adds those small charred spots where the scallions actually caramelize and develop a wonderful rich flavor.
For the terrine itself you can find the recipe in my previous post: Apricot and Bell Pepper Terrine recipe.
- 4 slices apricot and bell pepper terrine
- 400 g pork fillet
- 250 ml pork or veal stock
- 50 g lentils
- 1 slice fresh ginger
- 1/2 tsp apricot vinegar
- 1 bay leaf
- 6 spring onions / scallions
- 1 sprig rosemary
- 6-8 sprigs thyme
- 1.5 cloves garlic
- freshly ground black pepper
- olive oil
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