As a gift: Bauernterrine
Homemade is something wonderful. Because it has rarity value, is unique and therefore always a gift par excellence. And now at Christmas is the best time for such gifts. The most enjoyable, if they can be tasted the same, then you have all the enjoyment of it.
If I want to make a little joy, so I very often put my beloved madeleines in a pretty box or in a neat little basket. Or I make a delicious terrine when I know that something hearty is more in demand. Add a glass of onion compote and the surprise has been achieved.
The hearty peasant terrine is easy to make, rustic and tastes delicious. They take the meat of two rabbit legs (carefully boned, skin and rid of tendons), 400 grams of pork and 200 grams of fat bacon. Dice the meat and put in a bowl. Now add: a teaspoon of salt, a tablespoon of black pepper (freshly ground), five juniper berries, a bay leaf and a tablespoon each of dried, grated herbs, sage, marjoram and thyme, and some savory. Finally, add 2 cl of Cognac. The bowl is covered with a cloth and kept cold for a whole night, so that everything can pass through well. The next day, the marinated meat is turned by the wolf (middle slice).
Everything should be nice and cold, then it works better. Successively two eggs work energetically under the meat so that the mass binds. Cut 250 grams of lean bacon from the rind, cut out cartilage and divide the bacon into small cubes. Lift under the mass and season to taste. The terrine form now with fine slices of fat bacon lay out (about 300 grams). Fill in the meat mixture and place the bacon slices over it when they are long enough. Decorate with three bay leaves and eight juniper berries. The terrine is now in the water for one hour in the oven (220 degrees). It will draw fat during cooking, you can do that because it is good for preservation. The terrine will stay in the fridge for two weeks.
Served with roasted farmhouse bread and preferably a fine onion compote. We call the recipe elegant "candied onions sweet and sour in Riesling". For five glasses of 200 grams each, one kilo of white onions are peeled and finely chopped. In an iron pot 50 grams of butter and 5 cl of olive oil are heated. Add the sliced onions, salt, pepper and then sauté. Simmer over low heat for five minutes. The onions soften without getting too much color. Then add 100 grams of sugar, 100 grams of honey and the peel of an unsprayed orange (in zest) and cook everything on a low heat.
One has to stir occasionally with a wooden spoon and after about ten minutes add 10 cl of white wine vinegar, 10 cl of apple cider vinegar and 20 cl of Riesling (or other dry white wine). Now also come in 100 grams of currants. Stir well and let cook for 50 minutes, stirring occasionally. The liquid is thus reduced, the onions candied. Finally, add 5 cl of balsamic vinegar, bring to the boil one last time and season with salt and pepper. Put in glasses, full, and let cool until the other day. Put the lids on the jars and store in the fridge. The candied onions go well with our terrine, with a liver pate, but also with hearty Camembert.
Until next time - à bientôt!
Serving tips
When processing minced meat please always make sure that the meat and all other ingredients are very cold, this is more hygienic and the consistency becomes more perfect. It's best in a metal bowl on ice.
