Tammy, from Running With Tweezers is the host for this month's HHDD, an event born over at Winosandfoodies, and she has chosen terrines. Tammy is an old hand at hosting this event, as she has won it three times now! Her recipes are absolutely stunning.
My first instinct, when I read what the theme is going to be, was to phone Mum and ask her how she used to make brawn, but suddenly I had a nightmare-ish image return to me from my childhood, of a plate in the fridge, sporting an hideous cow's tongue being squashed under a brick. Big, purple and full of pimples.....just revolting. I protested, saying "who knows where THAT'S been?". After that discovery, I never ate brawn again, even though I must admit that it was delicious. I think that was the very moment I vowed I would never eat offal of any sort.
So, being the considerate person I am, I decided not to put my own family through such a scary ordeal, and I've turned my thoughts to Christmas instead.
Christmas in Australia has turned from the traditional roast turkey to seafoods and BBQ's. Because our weather on the 25th December can be extremely hot, who wants to spend all morning over a hot stove and oven? Then again, I can recently recall that we had to light a fire one year, whilst bushfires were raging around the country. Nothing is predictable for Christmas Day.
This terrine is called a festive terrine, adapted from Delicious magazine, December 2005. It's an ideal alternative to a hot plum pudding, without forsaking the traditional dish completely. As nobody in this house is a big fan of glace cherries, I substituted dried strawberries and blueberries.
My first instinct, when I read what the theme is going to be, was to phone Mum and ask her how she used to make brawn, but suddenly I had a nightmare-ish image return to me from my childhood, of a plate in the fridge, sporting an hideous cow's tongue being squashed under a brick. Big, purple and full of pimples.....just revolting. I protested, saying "who knows where THAT'S been?". After that discovery, I never ate brawn again, even though I must admit that it was delicious. I think that was the very moment I vowed I would never eat offal of any sort.
So, being the considerate person I am, I decided not to put my own family through such a scary ordeal, and I've turned my thoughts to Christmas instead.
Christmas in Australia has turned from the traditional roast turkey to seafoods and BBQ's. Because our weather on the 25th December can be extremely hot, who wants to spend all morning over a hot stove and oven? Then again, I can recently recall that we had to light a fire one year, whilst bushfires were raging around the country. Nothing is predictable for Christmas Day.
This terrine is called a festive terrine, adapted from Delicious magazine, December 2005. It's an ideal alternative to a hot plum pudding, without forsaking the traditional dish completely. As nobody in this house is a big fan of glace cherries, I substituted dried strawberries and blueberries.
Ingredients (serves 10)
- 180g caster sugar
- 6 egg yolks
- 900ml thickened cream
- 200g Christmas pudding, crumbled
- 1/2 cup dried strawberries
- 1/2 cup dried blueberries
- 1/2 cup shelled unsalted pistachios
- Silver cachous, to serve
Method
- Line a 1.5-litre terrine with plastic wrap, leaving some overhanging to cover top.
- Place sugar in a saucepan with 2 tablespoons cold water over low heat. Stir, with a wooden spoon, until sugar dissolves. Increase heat to high and cook for 5 minutes, without stirring, but brushing down sides of pan occasionally with a damp pastry brush to prevent sugar crystals forming. Be careful the syrup doesn't darken. Allow to cool.
- Meanwhile, with an electric mixer, beat egg yolks until doubled in volume. Beating continuously, slowly add sugar syrup and continue to beat until cool.
- Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbled pudding and half with the egg mixture. Using a metal spoon, carefully fold the two whipped-cream mixtures together with the strawberries, blueberries and pistachios. Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in the freezer overnight.
- When ready to serve, remove the terrine, invert onto a platter and top with silver cachous.
Notes & tips
- Begin this recipe the day before.
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1 comment:
This is a wonderful terrine Pam. I make something similar for our Christmas Day in NZ. My children insist on it every year. Thanks for participating in HHDD.
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