Pretoria - August 2020

Chef Ruth’s terrine
This works really well for a light lunch
and can be prepared three days ahead
and stored in the fridge. Simply bring it
to room temperature before serving.
(Serves: 8)
You’ll need:
350g rindless streaky bacon rashers;
250g chicken livers; 300g minced
pork; 450g minced beef; 1 large finely
chopped onion; 2 cloves crushed
garlic; 5ml dried oregano; 2.5ml ground
allspice; 115g unsalted melted butter;
120ml dry sherry; salt and ground black
pepper according to taste
Method:
Preheat the oven to 180°C.
With the back of a knife, stretch the
bacon rashers. Use them to line the
terrine dish or other ovenproof dish,
leaving the rasher ends hanging over
the sides.
Finely chop the chicken livers and mix
with the minced pork, minced beef,
onion, garlic, oregano, allspice, and
melted butter. Stir in the sherry and
season with salt and pepper.
Spoon the mixture into the dish and
fold the ends of the bacon over the
top. Cover tightly with foil or a lid, then
stand the dish in a deep roasting tin.
Fill the tin with enough hot water to
reach halfway up the sides of the terrine
dish. Cook in the oven for 90 minutes,
then remove and cover with fresh
foil. Place a weight on top and leave to
cool, chill for up to 24 hours, then turn
out and cut into slices.
Serve with warm crusty bread or toast,
topped with gherkins.
Tips for jollying up your mince
It always pays to keep mince on hand. It’s your budget-friendly bestie, ready to
help out with quick-and-easy meals. Think cottage pie, spaghetti bolognese (kids
love it!) and bobotie. From Italy ... lasagne, from SA ... vetkoek with curried mince.
There are also sausage rolls and burgers, chilli con carne, tacos, meatballs and
meatloaf. All you need is a kilo of mince, with chopped onions, garlic, salt and
black pepper, oregano, basil and coriander – and you’re already halfway there!
We found these five great tips to master mince.
1. By swapping to a leaner mince, traditional recipes can become healthier. For
classics like spaghetti bolognese, cottage pie and chilli con carne, a lean mince
is the best choice. For burgers and meat loafs, mince with a higher fat content
helps to achieve the right texture.
2. Looking for a simple way to spice up your beef mince? Just add dry onion soup
mix. Loaded with onions and a variety of other spices, who knew a little packet
could pack so much punch?
3. If you like the salty, tangy flavour Worcestershire sauce gives your meat, why not
try substituting it for soy sauce? If the soy sauce is making your meat a little too wet,
just add a few bread crumbs or ... peanut butter! Think of it like beef satay.
4. To brown mince correctly, you should only put some of the mince in the pan
at a time, not all of it. Adding too much mince at once reduces the temperature
inside, meaning it won’t brown. It also causes all the beef’s liquid to be released,
making it turn grey and tough.
5. Browning meatballs before baking them gives extra flavour, and coating them
in a tomato sauce as they cook helps keep them nice and juicy. Meatballs, along
with a bowl of spaghetti, a glass of red ... and dinner’s served!
Compiled by: RIALIEN FURSTENBERG
August 20 Get It Magazine 33