Food such as game, venison, brawn and pates are pressed in the terrine, chilled and turned out ready to be served in slices.
Molds such as the ones pictured, are ideal for creating terrines and pates because they allow for the uniform cooking that is required for these types of dishes. The tight seal allows for easy layering and slicing.
There is a small hole in the lid for venting, this allows the steam to escape slowly for quicker cooking.
Not only are these terrines perfect for cooking and serving rich pates and au gratin recipes they are also great for serving a fresh fruit terrine.
Because they are made from cast iron they absorb the heat quickly and distribute it evenly, while maintaining it for maximum efficiency. The porcelain enamel surface won’t react with food or absorb odors or flavors. And another great feature is that it is dishwasher safe.
So why not experiment with making great tasting terrines for your friends and family.
The meat is brought to boiling point and simmered for some hours. The meat is removed from the bones and the other ingredients are mixed in.
Decorate the bottom of the terrine with sage or bay leaves and arrange the meat mixture on top of the leaves.
Gently pour the meat liquid over and place the lid on the terrine. Refrigerate for approx 12 hours, turn out and serve with bread and salad.
I know, his method does not utilize the cooking properties of the terrine but by placing the ingredients in the terrine to mold it gives the brawn a nice shape and keeps it altogether.
For a really attractive and tasty Berry and Banana terrine check out ‘Simply Recipes‘ or try the eggplant and red pepper terrine. Then there is the Pork, Apricot and Pistachio over at ‘A Spoonful of Sugar’.