Roquefort Prune Terrine With Parma Ham Recipes

PHEASANT AND PICKLED WALNUT TERRINE

Steps:

• Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.

ROQUEFORT, PRUNE TERRINE WITH PARMA HAM

Steps:

• Heat the plum wine with cinnamon stick, bay leaf, cloves, lemon, and orange zests until warm. Pour over the prunes and let marinate in a refrigerator overnight.
• Place the Roquefort and softened butter in the bowl of an electric mixer. Mix with the paddle attachment on low speed for 10 to 15 minutes or until the mousse is smooth and bulky. Season, to taste, with white pepper.
• While the mixer is running, line a terrine mold, preferably round, first with plastic wrap then with the thinly sliced Parma ham, making sure the ham overlaps on either side.
• Spread part of the Roquefort mousse to a height of 1-inch in the bottom of the terrine. Take the marinated prunes and place them down the center, end to end. Fill the terrine with the remaining mousse. Take the overlapping ham and fold it toward the center to cover the top of the terrine. Refrigerate for about 4 hours until firm. After the terrine is chilled, unmold it and slice it with a warm knife.
• Serve with seasonal fruit, mesclun salad and walnut-raisin bread.

SIGNATURE SAKEGRIA

Steps:

• Mix plum sake, sake, white wine, mango and pineapple juice with ice, shake and serve in a wine glass. Float with merlot and champagne and finish with cubed fruit. For parties, multiply the above by 10, and get out your punch bowl!

PRUNE CAKE WITH BUTTERMILK TOPPING

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking pan. Mix all the dry ingredients together in a large bowl. Stir in the oil, buttermilk, and vanilla. Beat in the eggs, one at a time. Stir in the prunes and nuts. Pour batter into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes up clean.
• Meanwhile, combine all the topping ingredients in a small saucepan and bring to a boil. Simmer, stirring for 3 minutes. Remove the cake from the oven and place it on a rack to cool slightly. Pierce the cake all over with a wooden skewer. Pour the topping evenly over the cake. Serve warm or cool.

SCANDINAVIAN CHRISTMAS HAM WITH PRUNES

Steps:

• Pre-heat oven to 325F / 160°C.
• Cut a deep pocket in the cavity of the ham.
• Combine prunes, onion, apple and applesauce.
• Stuff ham with apple mixture, overlap and secure ends.
• Score the fat and place fat side up in a shallow roasting pan.
• Pour consomme over the ham.
• Roast for 30 - 35mins per pound, basting often.
• When cooked transfer to a dish and keep warm, retain the juices.
• Remove the fat from the pan juices and discard.
• Bring the juices to a boil on the hob and cook for 5 minutes.
• Add redcurrant jelly, orange juice, port and salt and simmer for 10 -15 minutes.
• Serve the gravy with the ham.