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Pork and chicken terrine
Serves 4-6
Dish: 900 g (2 lb) Pyrex
®
loaf dish
Oven accessory: glass tur
Enamel
tray
1.
Line base and sides of loaf dish with bacon rashers,
stretching each rasher slightly with a knife. Reserve 3-4
rashers for top.
2.
Chop pork and chicken coarsely in a food processor. Place
in bowl. Process onions and garlic coarsely.
3.
Mix together meat, onions, garlic, nuts, peppercorns,
brandy, basil, parsley, salt and pepper. Bind together with
the egg.
4.
Spread half the mixture in the dish. Layer ham on top of the
mixture and then spread remaining meat mixture on top.
Lay reserved bacon on top. Cover with a piece of
greaseproof paper.
5.
Cook on
Combination: CONVECTION 160°C + WARM
power for 40 mins. or until firm.
Ingredients
250 g (9 oz) streaky
unsmoked bacon, derinded
225 g (8 oz) pork fillet
225 g (8 oz) chicken breast
1 onion, finely chopped
2 cloves garlic
100 g (4 oz) pistachio nuts,
shelled
15 ml (1 tbsp) green
peppercorns
30 ml (2 tbsp) brandy
5 ml (1 tsp) dried basil
15 ml (1 tbsp) parsley,
chopped
salt and pepper
1 egg, beaten
225 g (8 oz) thick slice of
ham, cut into thin strips
Goats cheese & basil ciabatta
Serves 4
Oven accessory: glass turntable,
Enamel
tray + wire rack
1.
Halve the rolls, rub each half with garlic and place on the
wire rack on
Enamel
tray. Cook on
GRILL 1
for 3-4 minutes or
until lightly toasted.
2.
Slice the tomato and goats cheese. Quarter the olives.
3.
Top each half with the sliced tomato, crumble the goats
cheese and olives. Drizzle with olive oil and place on the
wire rack on the
Enamel
tray. Cook on
GRILL 1
for 5-7
minutes or until the cheese is golden and bubbling.
4.
Sprinkle with basil and season with pepper. Serve
immediately.
Ingredients
2 ciabatta rolls
1 clove garlic, halved
1 beef tomato
100 g (4 oz) goats cheese
8 stoned black olives
15 ml (1 tbsp) olive oil
fresh basil, chopped
pepper
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