Rabbit terrine with ginger

Rabbit terrine with ginger

By
From
Arabesque
Serves
10-12
Photographer
William Meppem

Ingredients

Quantity Ingredient
750g rabbit meat, minced
250g pork belly, minced
250g chicken livers, minced
1 egg
100ml milk
1/2 tablespoon ginger powder
1/2 teaspoon cinnamon powder
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
4 shallots, finely chopped
1 garlic clove, finely chopped
50g fresh ginger, grated
80ml olive oil
1 tablespoon salt
1/2 teaspoon pepper
100g unsalted pistachio nuts, shelled
300g kaiser fleisch, thinly sliced

Method

  1. Place the minced rabbit, pork belly and chicken livers into a large mixing bowl with the egg, milk and spices. Stir well.
  2. Sauté the shallots, garlic and ginger in the olive oil for 2 minutes, until they have softened. Allow to cool for a few minutes and add to the meat mixture and mix in well. To taste for seasonings, take a walnut-sized lump and fry on both sides until it is cooked. Taste and adjust with salt, pepper or spices if need be. Divide the mixture into three batches and pulse them in a food processor until they are smooth. Stir in the pistachio nuts.
  3. Line a 30 cm terrine mould with greaseproof paper and then line inside and up the sides with thin slices of kaiser fleisch, reserving enough to cover the top. Tip in the meat mixture and pack it in carefully. Cover with the remaining slices of kaiser fleisch, tucking any ends down the sides. Cover with foil, place in a deep baking tray half-filled with water and bake in the centre of a preheated 180°C oven for 1½ hours. Remove the terrine from the oven and weight it down while it is still warm (a few heavy bottles or tins will do the job quite well).
  4. Leave it to cool overnight or for at least 8 hours. Turn it out, remove the greaseproof paper and slice thickly to serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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