Pork and Duck Brandy Terrine with Pistachios, Cranberries, and Prosciutto, served with Relish and Vinegret.My Souk Drawer

A terrine is a chunky meat, seafood or vegetable dish originating in France, incorporating herbs, and/or spices and packed in a loaf shaped mould (also called a terrine) and cooked in a water bath before being cooled, aged for a day or two and served cold as slices with salads, pickles, relishes, crusty bread and/or vegetable side dishes. The confusion with pate is best explained by contrasting the fact that making a terrine creates a robust, chunky, textured dish whereas in making a pate you are literally trying to make a paste. By far the best and most popular ingredients used in a terrine are game and pork. These meats also lend themselves so well to strongly aromatic spice blends like My Souk Drawer’s Pastis Pork Stank (where Aniseed meets Chilli) and some hefty splashes of brandy further enhances the deliciousness of the classic French terrine.

This flavoursome terrine was served with Apple and Carrot Relish (with Tourtiere spice blend), one of the Handel’s Orchestrated Spice Kitchen relish and salsa range now in store. Also accompanying the terrine was a Russian Vinegret, a salad of mixed vegetables made with ingredients such as potatoes, carrots, beetroots, onion, sauerkraut and dill pickles. It is similar to the better known Russian salad, but without the creamy dressing. Enjoy!

150g Bacon, diced

50 g Chorizo Sausage

50g My Souk Drawer Pastis Pork Stank

1 cup parsley, chopped

Murray River Salt

Method;

Heat oven to 160C. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, and leave duck meat to cool before roughly chopping.

In a food processor, blend the diced bacon, chorizo, cranberries, pistachios, pork and duck in batches to a very coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the chopped shallots, garlic and livers (which act as a binder with the egg). Process to a slightly coarse texture, then add to the bowl, mixing well.

Add the My Souk Drawer Pastis Pork Stank to the meat along with the eggs, parsley and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.

Press the meat mixture into a 1.5-litre loaf tin, Terrine mould, or similar. Arrange the prosciutto slices across the terrine and then in a longitudinal manner over the top, tucking in the ends around the terrine sides using the back of a knife to work them down the sides of the tin. Put the terrine tin into another roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

Bake for 20-30 minutes until the prosciutto has browned/dried and set, then cover with foil before cooking for another 1.5 hrs. Pour the fat from the tin and sit for 10 minutes. Pour the Brandy over the top of the Prosciutto ensuring that it does not drown the terrine. Cool completely, then wrap mould in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating. Serve directly from the terrine mould as they do in France or turn out on to a board. To release the terrine from the dish, dunk it in hot water for a minute or two. Cut terrine into slices and serve with the Vinegret.

Leftovers can be frozen. Defrost in the fridge before serving.

Ingredients (Vinegret);

1 pkt. 300g beetroot pasta

2 waxy potatoes

2 carrots, peeled

1 brown schalot, finely chopped

3-4 large dill pickles, finely diced

250g sauerkraut, rinsed and chopped

2 cups frozen peas

2 tbsp chopped parsley

Dressing

1 tbsp red vinegar

1 tbsp sherry vinegar

⅓ cup olive oil

4 tsp Dijon mustard

1 tsp. Murray River Salt,

1/2 tsp. Sugar

1 tsp. Aleppo pepper

Method (Vinegret);

Beetroot, carrots and potatoes should be in about equal amounts. Cook the Beetroot pasta in the microwave which is usually for one minute in the packet. Cool.

Cook the peeled potatoes and whole carrots together in salted water until just tender. When cool enough to handle, cut both into fairly small dice, about 1-2cm. Dice the carrots similarly. If using peas, cook them in boiling water for one minute and drain or microwave.

Prepare the other ingredients as listed.

For the dressing, whisk the vinegar, mustard and seasoning together in a bowl and gradually whisk in the oil. Taste and adjust, it should be quite sharp. Seep the beetroot in the dressing for 10 minutes then combine the cool diced vegetables, sauerkraut, dill pickles, and peas in a large container and mix with the dressing. Store in the fridge for a few hours. Taste the salad before serving and make any minor adjustments that are needed. Serve vinegret cold with a sprinkling of herbs.

Ingredients:

Reluctantly a cumulative set of negative impacts since 2016 has meant My Souk’s Days are now coming to an end. We thank all of our regular customers since we stated over 8 years ago, and, as unfortunately the circumstances were outside of our control both here in decisions directly affecting the original CBD, and those further afield due to COVID and costs of living, our hands have been forced to close our business permanently on Dec 24th 2022. Financially exhausted, we will not re-open elsewhere nor trade on-line but disappear into the ether amongst a multitude of aromas. Thank you for all your support. Continue to cook and eat well with spices however you can. It has been a Top Shelf experience for us and hopefully for you too. Maybe Adieu but definitely, forever, Ras -el-Hanout!!! Dismiss

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Pork and Duck Brandy Terrine with Pistachios, Cranberries, and Prosciutto, served with Relish and Vinegret.

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