Terrine Of Pork Chez Panisse Recipes

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PANISSES



Panisses image

Chef Julien Carlon of Cigalon serves up his classic panisses recipe - the crispy, creamy chickpea flour chips native to southern France.

Provided by Pascal Aussignac

Categories     Side

Time 30m

Number Of Ingredients 4

85g of chickpea flour
80g of butter
fleur de sel
pepper

Steps:

  • Lightly coat a baking dish with olive oil. Add 230ml seasoned water to a pan with the butter and bring to the boil
  • Mix the chickpea flour with 100ml water, then add the mixture to the boiling buttery water. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8-10 minutes
  • Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge
  • Preheat a deep-fryer to 170°C
  • Once set, turn the panisses onto a chopping board and cut into chips. Deep-fry until crispy on the outside and fluffy inside
  • Season with fleur de sel and black pepper and serve immediately

PORK TERRINE



Pork terrine image

Need an easy starter for your Christmas Day guests? This is an excellent recipe as you can make it up to 2 days ahead

Provided by olivemagazine

Categories     Lunch, Starter

Time 1h30m

Yield Makes 8

Number Of Ingredients 10

300g pork tenderloin, trimmed of all fat and diced
1 clove garlic, crushed
2 sprigs thyme
1 tbsp brandy
20-22 slices dry cured smoked streaky bacon, any rinds removed
600g herby or sausages, skinned
a small bunch sage, finely chopped
a small bunch chives, finely chopped
100g green or olives, pitted and chopped
approx 20 - plus more to serve cornichons

Steps:

  • Put the pork, garlic, thyme and brandy in a bowl, cover and leave to marinate for a few hours or overnight in the fridge. Heat the oven to 180c/fan 160c/gas 4 and butter a terrine mould or loaf tin.
  • Starting with the base and sides, line the mould with strips of bacon making sure they are slightly overlapping and leave the ends hanging over the edge. This will be the top when you turn it out so do it as neatly as you can. Line the ends of the mould.
  • Break up the sausage meat with a fork then put it in the bowl with the marinated pork, sage, chives and olives and season well. mix throughly. Fry a small piece of the mix and check seasoning. Add more if it needs it.
  • Fill the lined dish with half of the pork mixture, pressing it down into the corners.
  • Arrange the cornichons in 3 rows down the centre.
  • Pack the remaining pork on top and then flatten and stretch the bacon over so the top is neatly covered. Trim any ends. cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
  • Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Leave to cool completely then chill overnight. For a firmer texture press the terrine as it chills using a board with some tins stacked on top.
  • Release the terrine by unwrapping then dipping the dish briefly in hot water and turning it out onto a plate or board. Serve with more cornichons.

Nutrition Facts : Calories 506 calories, Fat 40.9 grams fat, Carbohydrate 8.4 grams carbohydrates, Fiber 0.7 grams fiber, Protein 24.3 grams protein, Sodium 3.9 milligram of sodium

EASY PORK AND VEAL TERRINE



Easy Pork and Veal Terrine image

This Pork and Veal Terrine Recipe is super easy to make and incredibly tasty. Deliciously studded with pistachios. It's perfect for picnics and entertaining. A winning terrine recipe!

Provided by Sara McCleary

Categories     Entertaining     Entree

Time P1DT1h45m

Number Of Ingredients 7

500 grams (1.1 pounds) fatty pork mince
500 grams (1.1 pounds) veal mince
250 grams (0.55 pounds) approximately 20 thin long slices prosciutto
1 large garlic clove (finely chopped)
2 teaspoons fresh lemon thyme (chopped)
½ bunch (¼ cup) fresh basil (finely chopped)
85 grams (¾ cup) shelled pistachios (coarsely chopped)

Steps:

  • Preheat your oven to 180°C (360°F) or 160°C (320°F) fan forced.
  • Line a 10cm x 22cm (4" x 9") loaf tin (or close to) loaf tin with baking paper. Make sure the piece of baking paper is large enough that you can fold it back over the terrine to cover the top.
  • Layer prosciutto slices overlapping and extending out over the tin rim. The prosciutto extended out over the tin rim will fold back over the terrine mixture to cover. You will use roughly 12 - 14 slices of prosciutto. Once you are happy with the coverage and are sure there will be enough overhanging prosciutto to cover the top of the terrine chop up the leftover prosciutto. This will be added to your terrine mixture.
  • In a large bowl place all of your ingredients plus the leftover prosciutto. Mix well with your hands and season with salt and pepper. To taste for seasoning, fry a small patty (size of a 20c piece) of the mixture in a pan and taste. Adjust seasoning if needed.
  • Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result., removing air bubbles and getting the mixture into the tin corners.Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces inover the top first.
  • Fold excess baking paper over the terrine. If you haven't left a long enough piece, just use a little more. Then cover with a double thickness of foil. Securing it well around the edges.
  • Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes.
  • Once finished baking, remove terrine from the oven and baking dish. Leave foil on and then place a heavy weight on top your terrine (eg tomato cans). Once terrine has cooled to room temperature place in the refrigerator over night.
  • When ready to serve, remove from tin and plate.
  • Serve with crusty bread and cornichons.

Nutrition Facts : Calories 223 kcal, Carbohydrate 2 g, Protein 14 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TERRINE OF PORK CHEZ PANISSE



Terrine of Pork Chez Panisse image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 2h30m

Yield 12 - 14 servings

Number Of Ingredients 18

8 ounces fresh pork fatback
2 1/2 pounds pork shoulder
7 ounces fresh pork liver, trimmed of all veins
1 tablespoon olive oil
4 shallots (4 ounces), finely diced
1 cup white bread crumbs
1/2 cup dry white wine
4 cloves garlic (1 ounce), peeled and pounded in a mortar
2 tablespoons chopped fresh parsley
1/3 cup shelled pistachio nuts, parboiled 1 minute, skins removed
1/2 teaspoon finely ground allspice
1/2 teaspoon finely ground bay leaf
1/2 teaspoon finely ground dried oregano
1/2 teaspoon finely ground dried thyme
1 1/2 teaspoons black pepper
3 teaspoons salt
1/4 teaspoon cayenne pepper
8 to 10 large red or green chard leaves, parboiled 2 minutes, until limp

Steps:

  • Slice fatback into thin strips and dice into uniform pieces, about 1/8 inch thick. Cut pork into thin strips and dice. Distribute fatback pieces on top of pork. Divide mixture in half on a chopping block and chop in two batches; chop until you have a varied forcemeat of fine and coarse bits of pork. When chopping, go over mixture with cleaver or knife several times, turning mixture with the blade, until you achieve the right consistency.
  • Slice liver; dice it; chop as finely as possible to a near-liquid consistency. Combine chopped meat and fat with liver in a large bowl.
  • Preheat oven to 325 degrees.
  • Heat olive oil in a small saute pan, add shallots and saute gently 5 minutes without browning until they are soft. Meanwhile, in a separate bowl, combine bread crumbs and white wine and stir until crumbs are soaked. Add wine-soaked bread crumbs, softened shallots, garlic, parsley, pistachio nuts and all spices to the pork forcemeat and mix thoroughly by hand.
  • Line a 1 1/2-quart terrine or loaf mold with chard leaves: cover the bottom with a large leaf and overlap the other leaves around the sides, allowing them to drape over the edge about 2 inches, trimming them if necessary. Pack forcemeat mixture into mold, mounding slightly, and fold leaves over top to enclose it. Rap bottom of mold against table to settle contents and place in a baking pan with enough water to come two-thirds of the way up the sides of the mold. Bake 1 1/2 to 1 3/4 hours, or until a meat thermometer, inserted only as far as the center, reads 130 degrees.
  • Remove from oven and let cool 20 minutes. On the terrine, place a dish or flat board and, on top of that, a weight (a 2- or 3-pound can will do). Continue cooling at room temperature several hours. When cool and quite firm, remove weight, wrap terrine well and place in refrigerator to ripen a day or longer before serving.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams

CHEZ PANISSE BRINE FOR PORK, CHICKEN AND TURKEY



Chez Panisse Brine for Pork, Chicken and Turkey image

This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer

Provided by UnknownChef86

Categories     Whole Chicken

Time 5m

Yield 1 batch of brine

Number Of Ingredients 8

2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried thyme
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

Steps:

  • Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
  • To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3 1/2- to 4 pound chicken.
  • To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
  • To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.

Nutrition Facts : Calories 819.1, Fat 0.2, Sodium 226638, Carbohydrate 210, Fiber 0.7, Sugar 199.9, Protein 1.9

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