Pork Terrine With Pickled Cherries And Mushroom Sa... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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My adaptation of Top Chef Kevin Gillespie's Elimination Challenge winning appetizer. Ingredients:
for mushroom salad |
1/2 lb shitake mushrooms, quartered |
1/2 lb button mushrooms, quartered |
1-2 tbsp good mayonnaise |
1/2 cup flat leaf parsley, chopped |
1/2 cup hazelnut flour (finely ground hazelnuts in food processor) |
2 tablespoon minced shallots |
3 tbsp unsalted butter, divided |
lemon juice |
kosher salt and fresh ground black pepper |
for pickled cherries |
1 cup pitted bing cherries, cut into quarters |
1/4 cup dried cherries |
1 cup sugar |
1 cup red wine vinegar |
1 cinnamon stick |
1 star anise pod |
kosher salt |
for pork terrine |
2 lbs ground pork, extra fatty |
1 cup chopped parsley |
1 large egg |
2 tablespoons flour |
1/4 cup heavy cream |
1 tablespoon cognac |
1 tablespoon *quatre espices (see note below) |
1 tablespoon kosher salt |
Directions:
1. For Mushroom Salad:
2. Melt butter and cook mushrooms until golden brown. Transfer to food processor.
3. In same pan, add remaining butter. Add shallots and saute until soft. Add ground hazelnuts and saute until slightly toasted. Add to mushrooms in food processor and pulse just until fiely chopped (don't over do it because then you'll get a puree, not a chop). Transfer to a bowl and fold in mayo and parsely. Salt , pepper and lemon juice to taste.
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5. For Pickled Cherries:
6. Boil all ingredients except cherries for 5 minutes. Add cherries and remove from heat. Allow to cool to room temperature. Refrigerate until needed.
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8. For Pork Terrine:
9. Mix together egg, flour, cream, and brandy. Fold in remaining ingredients. Bake in terrine mold at 300-degrees F for 1 hour and 15 minutes.
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11. To Serve: Slice pork terrine and place each slice on a plate. Form mushroom salad into quenelles and top each pate slice. Garnish with pickled cherries.
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