Paper Chef 37 All In One Terrine
Paper Chef 37: Liver, cheese, oregano, chestnut
Everything goes into a terrine, and there you have Paper Chef 37. Where's the challenge??
... still to come pate pastries. Sadly the challenge was abandoned due to the bush fires in Victoria. The liver pate recipe is given below.
Finnish Liver Pate
Adapted from The Worldwide Gourmet
500 g ox liver
salt, water
2 tablespoons dry sherry
1 cup (100 g) dried light rye bread crumbs
300 mL whipping cream or substitute with milk and cream cheese
100 mL milk
4 tablespoons (60 g) water chestnut flour
2 onions, chopped
2 tablespoon butter
2 eggs
Seasonings:
2 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly ground pepper
1 teaspoon ground ginger, optional
1 teaspoon marjoram or substitute oregano, optional
1. Cut the liver in 5 cm cubes. Remove membranes and tubes. Soak in lightly salted water for 30 minutes in the refrigerator. Drain and rinse well. Pat dry. Marinade in dry sherry for 30 minutes. Keep chill until ready to use.
2. Soak the bread crumbs in cream.
3. Whisk the milk and water chestnut flour until well blended. Strain into the soaked bread crumbs and mix well.
4. Saute the onion in butter until soft. Cool. Puree. Add to the bread crumbs mixture.
5. Puree the liver. Add seasoning.
6. Using a stick blender, blend the liver with the bread crumbs mixture.
7. Blend in the eggs.
8. Transfer the mixture to a terrine lined with baking paper. Place a cartouche over the terrine and then cover with foil.
9. Place the terrine in hot water bath in an oven preheated at 180 degrees Celsius. Reduce temperature and bake at 110 degrees Celsius for 2.5 hours. Cool.
10. Chill until required. Serve with lingonberry jam, such as "Lingonsylt" jelly from IKEA.
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