… likes to be on stage with a friend… Enrico Vignoli – Salone del Gusto – The terrines recipes
Oh Dear it has been so good… When I started this workshop, I told you we woud have fun. I told you we would share good food and a fu%£*ing good moment. We did Guys. And I loved it! Thank you so much Enrico for inviting me to be on stage and for suggesting this unexpected topic. And thank you the crowd for joining and for smiling and for having reaction and for not sleeping and for trusting me and tasting everything… I promised I would write the recipes in English. Here they are… My first post in English… Maybe not the last… As long as you don’t expect a perfect English 😉
Let’s write the recipes now…
Foie gras terrine
No workshop about terrines without a foie gras terrine… Because I love foie gras… Because the way I cook it is the best way (modest!)… Because foie gras fits with everything and that’s what I proved you by a funny pairing with products that I have found on El Salone Del Gusto just before the workshop.
Rose jam… Terrific… Pink on pink… Flower on fat… Perfect!
Bluecheese of Buffala… A dream of buttery texture… And Blue flavors perfect on the foie gras
Sardines, dried and marinated in olive oil… Strength so perfect to « quick the ass » of the to-nice-boy that is the foie gras
Marinade the foie gras, 12 hours, in milk, in the fridge.
Remove the foie gras from the milk and let it few minutes at room temperature to make it soft. Remove the veins. Season (me : salt, pepper, sugar, a little bit of piment d’Espelette).
Re-shape the two lobes of foie gras. Enclose them in a papillote (made with wax paper).
Preheat your oven (100/105°C). Put in, the papillote of foie gras. Wait 1 minute and turn off the oven. Let the foie gras in the oven for 20 minutes. Arrange in the terrine. Set under a weight and let stand at least 12 hours in the fridge.
Do not hesitate to make different experiences. Maybe your oven will do it better if you let it 25 minutes. Or maybe you’ll prefer it a little less cooked.
Duckling terrine flavored with kumquats and peanuts
Prep time : 20 minutes
Cooking time : 2 hours / 150°C
- 300 gr pork backbone (chine)
- 300 gr fat bacon, not smoked
- 600 gr duckling fillets
- 3 leeks
- 3 tbs mandarine alcohol
- 1 hand of peanuts, roasted
- 2 to 4 kumquats
- 3 big gherkins (cornichons), bitter-sweet
- salt and pepper
Clean and slice the leeks (only the white part). Cook in a pan with a little bit of oil and/or butter until tender. Deglaze with mandarine alcohol. Set aside.
Remove the fat from the fillets. Cut in pieces. Cut also the pork and bacon.
Cut the kumquats in 4. Remove the pulp. Slice the zest. Add to the meats. Add also the leeks.Grind the 3 meats adding the peanuts and gherkins.
Season. Mix well. Set in the terrine by well pressing to remove any air bubble (no bacteria).
Bake for 2 hours (70°C in the middle of the terrine). Keep 2 days before eating.
The unresistable chocolate terrine with chocolate and chocolate and a little bit of chocolate
For 3 terrines of 8 servings
Prep time 30 minutes
Cooking time 2 hours
Step 1 : The Chocolate Quatre-Quarts
- 170 gr salted butter softened
- 150 gr sugar
- 125 gr chocolate 65%, melted
- 160 gr flour (for cake)
- 4 eggs (210 gr)
Beat butter and sugar.
Add melted chocolate.
Add flour and eggs. Beat few minutes. Pour in the cake pan.
Cook 1 hour at 170°C.
Keep cool and save.
Step 2 : chocolate crumble
- 50 gr flour, and 50 gr of nuts, of Brown sugar, of cacao powder
- 75 gr salted butter
Work together all the ingredients. Sprinkle on baking sheet. Cook for 15 minutes at 160°C. Keep cool.
Step 3 : The terrine
- 600 gr wheapping cream
- 270 gr chocolate 65%, (drops)
- 825 gr whole milk
300 gr egg yolks (about 18 pieces) - 180 gr sugar
Heat 270 gr of cream. Pour over the chocolate. Let stand for 1 minute.
Meanwhile, work egg yolks and sugar. Add the rest of cream and the milk.
Homogenise the chocolat/hot cream mix until obtaining a beautiful ganache. Add to the previous mix.
In the terrines, set cubes of chocolate quatre-quarts and some crumble. Pour over the chocolate mix.
Cook for 2 hours at 95°C – the time depends on the size and matter of the terrine pan.
Let stand one night in the fridge before eating with a hot chocolate sauce.
The chocolate that came especially from Venezuela for the terrine workshop! Ouhaou!
Now that you have the recipes, please, cook! And be crazy.
And please, send me messages if you face problems, or just to tell me that you made your own and shared it with good people!
The chocolate terrine in French
The smart questions you asked and my answers :
– How to choose a good foie gras?
Avoid the bloody one… Avoid the cheap one… Avoid Christmas period because, given that everybody is buying foie gras for their Christmas meal and new year’s ev’ dinner, the quality of the foie gras decreases when the price goes up. Buy it few weeks in advance and freeze.
– Are there some little foie gras producers that prevent the ducks from suffering when they force-feed them? So it would be better to buy foie gras to them?
Let’s be honest. I don’t know any foie gras producer that has found a magic technic to force-feed ducks in a way the ducks would enjoy it. If there is one, I hope he will contact me so I can buy him some foie gras and make publicity of him… Nop, we have to be aware of what we eat. And we have to be thankful to those animals that suffer for our pleasure… I assume the fact that I eat foie gras. I am not vegetarian. I don’t force anybody to eat foie gras. I deeply respect those who refuse to eat foie gras. And I deeply respect the people who grow up the ducks and feed them patiently (of course i respect more the little producers that are targetting quality instead of big companies that are targetting profits… We all do no?).
– Do you season the minced meat that you eat raw the way you season the one you’ll cook to obtain a terrine?
No! Excellent question! The minced meats that will be cooked will be less seasonned simply because during the cooking process (I mean in the oven), the terrine will loose water (turns to steam) and fat (melts in the terrine) so the weight of cooked meat is less important than the weight of raw meat. It requires less salt, less pepper and less whatever you will add.
