Game terrine with boozy prunes
Makes 1 x 9cm x 26cm terrine
Terrine
4 wood pigeon breasts, skin removed, diced into 1cm pieces
4 grouse breasts, skin removed, diced into 1cm pieces
750g minced pork belly
200g minced chicken livers
125g lardo diced into 1cm pieces
35g pistachio nuts, lightly toasted
300g port reduced, to 75g
6g allspice
4 juniper berries, ground
6g salt
freshly milled black pepper
Thinly sliced Lardo to line the terrine
Boozy prunes
200g prunes
100g armagnac
1 cinnamon stick
4 cloves
2 star anise
Method
Pre-heat the oven to 80˚C.For the terrine line a 9 x 26cm terrine with lardo, slightly overlapping with enough overhang to cover the top.Mix all the ingredients together, pan fry a small piece and check the seasoning – adjust if necessary. Press into the terrine mould and cover with the lardo slices.Put the lid on the terrine and cook in the oven in a bain marie until a core temperature of 65˚C is reached.Cool, press gently with a suitable weight and chill.
For the prunes; heat the armagnac with the spices. Add 100ml water, heat, then add the prunes. Cover and allow to infuse for at least 24 hours.
Confit turkey leg with bread sauce croquettes
1 turkey leg, bone in, approximately 1kg
1 recipe Meat Brine
2kg duck fat
½ bunch thyme
3 bay leaves
¼ bunch rosemary
2 star anise
Meat brine
4 litres water
280g salt
6g white peppercorns
6g coriander seeds
6g fennel seeds
10g thyme
4 bay leaves
Bread sauce
250g sourdough
600ml milk
1 onion, halved and peeled
2 bay leaves
8 cloves
¼ bunch thyme
1 tsp celery salt
Freshly milled black pepper
Cranberry sauce
250g frozen cranberries
100ml port
1 orange, zest and juice
1 stick cinnamon
150g caster sugar
500m cranberry juice
Method
Confit turkey leg
Brine the turkey leg for 4 hours in the Meat Brine. Preheat the oven to 100˚C. Place the duck fat in an oven proof dish large enough to fit the turkey leg snugly.Add the herbs and spices and place in the oven for 5 minutes.Remove from the oven and carefully place the turkey leg inside. Cover with foil and place in the oven for 4-5 hours.Check if cooked by placing a skewer into the meat, it should go straight through with no resistance. Once cooked, remove the entire tray and allow the turkey leg to cool down in the fat.Remove when still warm and strain the fat to re-use. When ready to serve, preheat the oven to 200 ˚C.Place the turkey leg in a roasting pan and place in the oven for 15 minutes until heated right through and crispy.
Meat brine
Place all ingredients, apart from the water, in a large pan. Add one litre of the water and bring to the boil. Remove from the heat, add the remaining water, then cover and chill.
Bread sauce
Place all ingredients, bar the bread, in a pan. Bring to a simmer for 20 minutes. Remove, cover with cling film, and allow to infuse. Strain off then add the bread. Leave to soak for 20 minutes then blend together using a stick blender.
Cranberry sauce
Place all ingredients in a pan and bring to a simmer. Simmer for 30 minutes, remove the cinnamon and refrigerate until needed.
Christmas cake and clementine Eton Mess
Serves 6
6 clementines, peeled and segmented
50ml Cointreau
250ml orange juice
1 cinnamon stick
2 cloves
250g Christmas cake
100ml brandy
300ml double cream, whipped to soft peaks
150ml thick Greek yogurt
100g icing sugar
50g egg whites
50g icing sugar, sieved
50g caster sugar
Method
For the mini meringues, preheat the oven to 80˚C. Whisk the egg whites until stiff peaks form then add the caster sugar. Whisk well until glossy and the sugar has dissolved. Fold in the icing sugar then pipe onto greaseproof paper. Bake for 20 – 30 minutes until firm on the outside.Bring the orange juice to the boil with the cinnamon and cloves. Simmer rapidly until it has reduced by half. Add the Cointreau and the Clementine segments and simmer for 5 minutes. Cover and set aside until cool then refrigerate overnight.Break the Christmas cake into bite sized pieces and douse with the brandy, set aside.Fold the yogurt, icing sugar and remaining brandy into the cream.Dress the plates with the clementines, the soaked Christmas cake, the meringues and then finish with a quenelle of the brandy cream.
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