Sidekick 2009 Hack Internet

moose ice cider, filberts, morels, dried blueberries, pink pepper berries Tasmania

Terrine woody, slightly fruity rosemary that gives a hint of flavor that harmonizes with the fir bush meat whose texture is almost like a pie liver through the robot thermomix. Nothing to do with ground meat trade. The seasoning of pepper rose (Lelarge in vinegar) and berries of Tasmania (Spice Vintage Vienna) is a perfect match. I adapted my recipe with green pepper and dates, because I had none left and I replaced with green pepper pink berries and Tasmania (peppery and fruity taste at a time) and the dates by blueberries. And I'm quite proud of the result! Delicious!

300 g of moose, chopped in a food processor or other thermomix
500 g butterfly pork chops, chopped in a food processor or other thermomix
8 slices bacon, sliced thick or more
1 onion, chopped 2 cloves garlic

1 tsp Tea and 10 branches of fresh rosemary 1 tablespoon
tea herbs salty fjord seaweed
1 / 3 cup cider ice
2 / 3 cup dried blueberries
2 / 3 cup 2 tablespoons filberts
tablespoons pink peppercorns, drained 2 tablespoons
tablespoons berries Tasmania, coarsely crushed in a mortar

1 egg 1 / 4 cup veal stock or beef consommé
10 dried morels morel Québec inc.

Soak filberts in blueberries and ice cider. Book.

Meanwhile, chop onion and garlic in food processor. Book. Then chop the meat, little by little. Book.

Barder the bottom of a bowl of sliced bacon, folding the ends toward the outside of the dish. Place a few sprigs of rosemary in the background.

Drain filberts and blueberries by keeping the ice cider to make a confit of onions. Mix all ingredients except mushrooms in the order listed . Place a portion of meat in the pot by packing well add the morels by aligning the center of the bowl. Top with remaining meat. Fold the bacon. Add a few sprigs of rosemary again. Add a bit of veal stock to prevent the pot from sticking to the walls of too flat.

Place in a larger dish filled with water as a water bath and bake in preheated oven at 325 F for 2 hours.

Remove from oven. Remove pan from water, drain the excess fat and let cool.

Cover the terrine with baked aluminum foil and place heavy objects (large cans supported on a cutting board or if you have one on hand just like me, a brick will do just fine ) to press the meat. Cool, then refrigerate overnight or cold room (with objects heavy).

Turn using a spatula to cook steak, slide slightly against the walls and bottom. Use a plate to cover the pot and return it. Slice with a sharp knife, very sharp. Serve with bread with herbs and onion confit home or on sofas including Triscuit crackers.