Terrine and Lavosh

Terrines:
1 onion, finely chopped
1 Tbsp butter
1 bacon rasher, finely chopped
160g veal mince
160g pork mince
160g chicken mince
3 slices bread, crumbed
2 slices proscuitto, finely chopped
1 ½ Tbsp pistachio nuts
8 juniper berries, crushed
1 ½ Tbsp thyme leaves
1 bay leaf
¼ whole nutmeg, grated
¾ tsp salt
1 pinch freshly ground pepper
30mL brandy
1 egg
Bacon to line terrine

Lavosh:
315g all-purpose flour
1 tsp sugar
1 tsp salt
2/3 cup water
1 egg white; plus extra 2 egg whites, beaten
30g butter, melted
2 Tbsp sesame seeds
Method – Terrine
Sweat onion and bacon in butter.
Mix all remaining ingredients together, except eggs.
Leave for a few hours to infuse.
Mix in eggs, then pack into bacon lined terrines.
Cover with lid or foil. Cook in a bain marie at 180°C for 1 ½ hours. They will shrink slightly from sides when cooked.
Remove lid or foil, and cover with baking paper.
Press terrines with a weight overnight.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].