When a recipe refers to neutral oil as an ingredient, it most often takes sunflower seed or grapeseed oils as examples. Until recently, I preferred using a perfectly neutral grapeseed oil for making my green herb oils, because it never interfered at all with the herb’s original flavor. A few weeks ago a friend of mine gave me a bottle of her very special grapeseed oil, which already blew my mind just after screwing off the plug when I smelled its scent. It has a very strong (and addictive) nutty scent (somewhat similar to walnut) mixed with an aged red wine perfume. The flavor of this grapeseed oil is extremely rich and combines (similarly to its scent) the aromas of red wine, grapes and nuts. Due to its quite unique flavor, I used it as an unusual “spice” in the appetizer below, featuring ingredients from the current autumn season.
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.