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Terrine de Porc (Pork Terrine)

Makes for 3-4 people

Ingredients Terrine

  • Minced Pork (it depends on the size of the ramekins and how much pork you want to stuff in it, I suggest about a cup)
  • 4 - 5 medium-sized carrots
  • 5 mushrooms (peeled and cleaned)
  • 1 tsp chopped rosemary
  • Tuscan seasoning
  • 1 spring onion (the white part)
  • 1 egg
  • 20 ml sake
  • 1 Baby eggplant
  • Lemon
  • salt
  • sugar (optional)

Ingredients Coconut Spinach sauce

  • 200 ml coconut cream
  • 1 1/4 tsp of diced lemon 
  • Pinch of dill, cut in chiffonade
  • 1 tsp of roughly cut rosemary
  • 4 Spinach leaves

Method for Terrine

Preheat oven to 200ºC and take out 4 ramekins (You can try to make it in a bread tin, but I don't know if the quantities in this recipe would work). Wash carrots, if they are organic leave the skin on, otherwise peel them. Next, boil them for a few minute. While they are boiling prepare the mushrooms and spring onion. To prepare the mushrooms, remove the stems and peel off the skin. Then dice them. For the spring onion, use the white part and cut it in half, to remove its core. Once the core is gone stack both halves and cut in brunoise. Remove the carrots from the stove and drain the water out before cooling the carrots by letting them sit in a cold bath. Once they have cooled off, dice the carrots as small as you can (you can use a food processor if you have one). Place them in the ramekins, making sure they are really compacted before placing a thinly sliced slice of lemon on top of the carrots.  Put oil in a pan with the spring onion. Once the oil is hot add the mushrooms, let them sautée for 2 minutes before adding the sake and a pinch of salt. Sautée them for another 2 minutes before placing the mushrooms in the ramekins on the lemon slices. Make sure it's equally divided and spread out. Next, crack the egg into the pork with a sprinkle of Tuscan seasoning and rosemary. Mix it all together before frying it in the same pan the mushrooms were sautéed in. Once the meat is cooked place it back on your cutting board and with your knife paste it (or you can paste the meat with a food processor). Once it's a paste stuff it on top of the mushrooms. Place another thin slice of lemon on top with a few thin slices of eggplant layered on it. If you want you can caramelize it by sprinkling some sugar on top. Stick it into the oven for 5-8 minutes or until the eggplant is ready. Start making the sauce. Once it's ready, pull the ramekins out and run a knife around the edge before flipping the terrines on to a plate. Pour the sauce on and serve.

Method for Coconut Spinach sauce

Chiffonade the dill and spinach and roughly cut the rosemary. Pour the coconut cream into a saucepan over medium-high heat and bring to a simmer. Add the spinach and rosemary. Leave it to thicken, stirring occasionally so that the bottom doesn't burn. Once it's reached a nice thick consistency add the dill and take off the heat. Pour on terrine.