We use this recipe for a number of different dishes through out the year. Pictured above is the dish that is on the menu at the moment. August 2014
Black Pudding Terrine, Crispy Hen Egg, Pea Puree.
What You Will Need
550g of (your own preference) black pudding
2 Irish chicken fillets
1 whole egg
3 diced up shallots
chopped thyme and rosemary
pint of chicken stock
glass red wine
To Make The Terrine
Chop the black pudding and chicken into cubes and place in food processor along with one egg. Blitz mix for one minute.
In a medium sized frying pan fry of the diced shallot, the crushed garlic and the chopped rosemary and thyme. Add the pint of chicken stock, let it reduce for 2-3 minutes. Then add the red wine and three table spoons of honey. Redude mix by half.
Add this mix to the food processor along with the chicken and black pudding mixture and blitz for a further 3-4 minutes until smooth.
Line terrine mould with cling film. Pour the smooth mixture into the terrine mould, make sure its well pressed into the mould to avoid any air pockets. Cover the terrine mould in tin foil and place in a ban marie to cook. (shown in picture)
Cook in a pre heated oven set at 180 and cook for 20-25 minutes or until the terrine reaches over 75 degrees. Take the terrine out of the mould and enjoy wile warm or if you are cooking the terrine to enjoy later or using for a dinner party cool the terrine on a rack for about an hour. Cut the terrine into portion sizes until needed.
To reheat place in preheated oven with a little honey and water for around 3 minutes.
Hope this recipe comes in helpful give it a try its very simple and really does taste great.. Any questions you have just leave them in comment box.
we will be glad to help