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Chef Ruth’s terrine<br />
This works really well for a light lunch<br />
and can be prepared three days ahead<br />
and stored in the fridge. Simply bring it<br />
to room temperature before serving.<br />
(Serves: 8)<br />
You’ll need:<br />
350g rindless streaky bacon rashers;<br />
250g chicken livers; 300g minced<br />
pork; 450g minced beef; 1 large finely<br />
chopped onion; 2 cloves crushed<br />
garlic; 5ml dried oregano; 2.5ml ground<br />
allspice; 115g unsalted melted butter;<br />
120ml dry sherry; salt and ground black<br />
pepper according to taste<br />
Method:<br />
Preheat the oven to 180°C.<br />
With the back of a knife, stretch the<br />
bacon rashers. Use them to line the<br />
terrine dish or other ovenproof dish,<br />
leaving the rasher ends hanging over<br />
the sides.<br />
Finely chop the chicken livers and mix<br />
with the minced pork, minced beef,<br />
onion, garlic, oregano, allspice, and<br />
melted butter. Stir in the sherry and<br />
season with salt and pepper.<br />
Spoon the mixture into the dish and<br />
fold the ends of the bacon over the<br />
top. Cover tightly with foil or a lid, then<br />
stand the dish in a deep roasting tin.<br />
Fill the tin with enough hot water to<br />
reach halfway up the sides of the terrine<br />
dish. Cook in the oven for 90 minutes,<br />
then remove and cover with fresh<br />
foil. Place a weight on top and leave to<br />
cool, chill for up to 24 hours, then turn<br />
out and cut into slices.<br />
Serve with warm crusty bread or toast,<br />
topped with gherkins.<br />
Tips for jollying up your mince<br />
It always pays to keep mince on hand. It’s your budget-friendly bestie, ready to<br />
help out with quick-and-easy meals. Think cottage pie, spaghetti bolognese (kids<br />
love it!) and bobotie. From Italy ... lasagne, from SA ... vetkoek with curried mince.<br />
There are also sausage rolls and burgers, chilli con carne, tacos, meatballs and<br />
meatloaf. All you need is a kilo of mince, with chopped onions, garlic, salt and<br />
black pepper, oregano, basil and coriander – and you’re already halfway there!<br />
We found these five great tips to master mince.<br />
1. By swapping to a leaner mince, traditional recipes can become healthier. For<br />
classics like spaghetti bolognese, cottage pie and chilli con carne, a lean mince<br />
is the best choice. For burgers and meat loafs, mince with a higher fat content<br />
helps to achieve the right texture.<br />
2. Looking for a simple way to spice up your beef mince? Just add dry onion soup<br />
mix. Loaded with onions and a variety of other spices, who knew a little packet<br />
could pack so much punch?<br />
3. If you like the salty, tangy flavour Worcestershire sauce gives your meat, why not<br />
try substituting it for soy sauce? If the soy sauce is making your meat a little too wet,<br />
just add a few bread crumbs or ... peanut butter! Think of it like beef satay.<br />
4. To brown mince correctly, you should only put some of the mince in the pan<br />
at a time, not all of it. Adding too much mince at once reduces the temperature<br />
inside, meaning it won’t brown. It also causes all the beef’s liquid to be released,<br />
making it turn grey and tough.<br />
5. Browning meatballs before baking them gives extra flavour, and coating them<br />
in a tomato sauce as they cook helps keep them nice and juicy. Meatballs, along<br />
with a bowl of spaghetti, a glass of red ... and dinner’s served!<br />
Compiled by: RIALIEN FURSTENBERG<br />
[MONTH] [YEAR] <strong>Aug</strong>ust Get <strong>2020</strong> It Joburg Get It Joburg <strong>West</strong> [PAGENO] <strong>West</strong> 35