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| ‘Feeding is almost over’ |
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| A bread wheel |
It was my birthday last week and since it is has been ages since I had all the girls together, I thought a Sunday Brunch was in order. I love lazy Sunday mornings with a glass of prosecco and a good breakfast. A brunch of course includes also a glass (or 2) of prosecco but involves a lot more work.
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| Cheese & Cold Meat Board – all local produce |
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| Help yourself makes sure you have time on your hands |
I didn’t want to spend the time with my friends tied to the cooker, so I prepared a lot in advance and over the week I will be posting some recipes. I made bread & bread rolls (you can still sign up for a breadmaking course – next one is coming up in April), a cheese & cold meat platter with homemade chutneys, pork & chicken terrine (which I forgot to place on the table), mini scotch eggs (went down a storm), onion & goats cheese tarts, homemade granola & yogurt, potato & feta patties, homemade chocolates & lemon pots.
A brunch is a great idea if you don’t want a late night – preparation is the key and most of the recipes can be made in advance. The Pork & Chicken Terrine can be made 2 days earlier (don’t make it on the same day) and is easier than it looks. But you do get a wow reaction from your guests (I just forgot to serve it). It is also a great starter served with a leaf salad and chutney.
You will need:
- 220g bacon (this is to line the tin. I used streaky bacon)
- 360g chicken breast (skinned, boned)
- 1 tbsp lemon juice (to drizzle)
- 220g lean pork mince
- 3-4 spring onions (chopped)
- 2 eggs
- 2 tbsp chopped parsley
- 1 tbsp salt
- oil
Preheat the oven to 160C.
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| Lining the tin with the bacon strips |
Put the bacon on a board and stretch it using the back of a knife. Arrange the bacon strips along a 2 pound loaf tin, overlapping each other and hanging over the rim of the tin.
Cut half the chicken breast into strips and sprinkle with lemon juice. Put the rest of the chicken in a food processor and blitz it quickly. Add the pork mince and onions and process until smooth. Add the egg, parsley & salt and process again briefly. Spoon half the mixture into the prepared tin and level the surface.
Arrange the chicken strips on top and spoon in the rest of the mixture, levelling the top. Give the tin a knock on the table to remove any air bubbles (air bubbles can result in breaking the terrine when turned out later). Cover the top with the overhanging bacon strips making sure that the strips are covering the meat completely.
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| Ready to get covered up and off into the oven |
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| Filled almost to the rim |
Take a piece of tin foil (aluminium foil) and brush it with some oil, cover the loaf tin (oiled side down) and place it into a roasting pan. Pour enough hot water into the roasting pan to cover half of the loaf tin. Place in the pre-heated oven and bake for 45-50 mins.
Leave the terrine to cool in the tin. Place a weight on top (I use a brick) and leave to rest for a few hours (can be made up to 2 days in advance). Remove the foil and turn the terrine onto a plate. Serve as a starter with a side salad and chutney.
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| Looking good after turning |
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| Perfect Texture – a little beauty |
Bon Appetit
