Cait Salanson started
the The Little Kitchen
Company, Winchester
five years ago.
STARTER
Pork and herb
terrine with Pickles
Pack your feast with local flavours in this seasonal
starter from the little kitchen company…
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Well they’re not that little any more. This versatile catering company, run by Cait
Salanson, is not just content to deliver delicious food across East Dorset and Hampshire.
By opening The Little Kitchen Bistro near Winchester you can come to them to sample
their great hand made food, full of fresh, local incredients. Talking of which...
Whenever I make this terrine,” says chef Jon Harrison, “it brings back fond memories
of the kitchen at the Chelsea Arts Club, where I first learned to make it back in the late
1980s. Not that it is a retro dish, as terrines have never really gone out of fashion. They
are so versatile in the way they can use seasonal ingredients. Just like this recipe, it evokes Autumnal flavours with the smokiness
of the bacon and powerful herbs. All of the meat used in this recipe was sourced from local suppliers in Hampshire, however
as a base recipe it is a wonderful vehicle to use your own ingredients, whether local or home grown. Alternatively, put a modern
European twist on it by using Parma ham instead of bacon and seasoning with fennel seeds for a summery Italian terrine, mincing chorizo and lining with Serrano ham for a zingier Spanish affair. Or simply add roasted chestnuts and juniper berries to enjoy
with a rustic red wine and great company at Christmas. There might even be enough to replace the dry turkey for a Boxing Day
sandwich, if you are lucky.”
Ingredients
Ser ves 8-10
300g minced belly pork
300g minced lean pork
200g chicken livers (cleaned)
200g streaky bacon (chop 50g)
4 garlic cloves, crushed
2 banana shallots, finely chopped
3 heaped tablespoons freshly chopped parsley,
sage and thyme
1 shot of brandy
1 shot of port
Salt and pepper
3 bay leaves
10 peppercorns
Method
1. Pre-heat oven to 160°C.
1. Mix both types of pork, livers, garlic, shallots, herbs, brandy, port and the
50g of chopped streaky bacon together in a large mixing bowl and leave for
a couple of hours wrapped in the fridge.
2. Lightly oil the inside of a 1kg terrine mould or loaf tin.
3. Line the mould with the streaky bacon, making sure you let it hang over the
edge as this will fold over the top later.
4. Season the mince mixture with salt and pepper, fill the terrine with the meat
mix and press down firmly.
5. Fold the bacon over the top to seal the meat inside.
6. Garnish with three bay leaves and the peppercorns.
7. Cover with oiled double folded aluminium foil, place in a bain marie, or a
roasting tin half full of water. Place in the oven and cook for 1½ hours, check
temperature with a probe for 800°C, leave longer if necessary.
8. Remove from the oven and bain marie, place on a baking tray, lay a flat
tray or chopping board on the terrine and place a couple of tins on top to
press it down. Leave until cold then refrigerate until needed.
This terrine should last for about one week well covered in the fridge.
Serve with a good quality crusty bread and a selection of nice pickles.
Other herbs and spices can be used and add spices for an extra zing.
www.menu-dorset.co.uk
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