Veal and pistachio terrine with onion and red wine marmalade

Similar to pâté, this French terrine recipe is the perfect starter.
*You will need to start this recipe the day before

What you will need

• 500g pork and veal mince
• 1/4 cup (40g) pistachios
• 1 egg
• 2 garlic cloves, crushed
• 1 tbs chopped thyme
• 1 tbs fi nely grated lemon rind
• 1 tsp ground allspice
• 1 tsp freshly grated nutmeg
• 1 tbs brandy
• 1 2 (about 200g) long, thin slices
• rindless bacon
• 1/2 cup fi nely chopped fl at-leaf parsley
• 1 small brown onion, fi nely chopped
• 1/4 tsp ground white pepper
• 2 small (about 180g) veal escalopes*
• Watercress sprigs and brioche, to serve

Onion and red wine marmalade

• 1/4 cup (60ml) olive oil
• 4 (about 600g) brown onions, thinly sliced
• 1/2 cup (100g) caster sugar
• 1/2 cup (125ml) red wine vinegar
• 1/2 cup (125ml) dry red wine

Tip To weigh down the terrine, take a plate or thick piece of cardboard that fits snugly on top of the terrine and wrap it in foil. Place tin cans or heavy books on top.
Note * An escalope is a boneless slice of meat that has been thinned using a meat mallet.

Step-by-step

1.

Place the mince, pistachios, egg, garlic, thyme, lemon rind, allspice, nutmeg and brandy in a medium bowl. Use your hands to combine. Season with salt and pepper.
2.

Preheat oven to 180°C. Line a 9 x 19.5cm (6-cup capacity) loaf pan with baking paper. Line the pan, crossways, with 6-7 overlapping slices of bacon, allowing ends to overhang. Combine the parsley, onion and white pepper in a bowl; add salt to taste. Place half the mince mixture on top of the bacon and press down firmly. Top with half the parsley mixture, then the veal escalopes. Season with salt and pepper. Top with remaining parsley mixture then remaining mince mixture. Fold over bacon then top with remaining bacon to enclose the terrine.
3.

Cover tightly with foil. Place in a baking dish. Pour boiling water into the dish to come halfway up the sides of the pan. Bake in oven for 11/2 hours or until juices run clear when tested with a skewer. Remove from oven and place in a clean baking dish. Weigh down terrine with tin cans (see tip above). Refrigerate overnight.
4.

To make the marmalade, heat the oil in a large saucepan over low heat. Add onion and cook, covered, for 20 minutes or until soft and just starting to caramelise. Add the sugar, vinegar and wine and simmer for 25 minutes or until most liquid evaporates. Transfer to a container and refrigerate.
5.

Turn the terrine out onto a serving plate. Scrape away excess jelly. Serve slices with watercress, onion and red wine marmalade, and brioche or baguettes.



To weigh down the terrine, take a plate or thick piece of cardboard that fits snugly on top of the terrine and wrap it in foil. Place tin cans or heavy books on top.




Source:

http://www.homelife.com.au/recipe/veal+and+pistachio+terrine+with+onion+and+red+wine+marmalade,32451