Cabbage Pork and Lamb Terrine

Name: Cabbage Pork and Lamb Terrine
Yield: 8 - 10 servings
Ingredients: 11 oz (330 g) ground pork; 11 oz (330 g) ground lamb; 4 shallots finely chopped; 2/3 cup (160 mL) chopped white mushrooms; 2 tbsp (30 mL) butter; 2 bay leaves; 2 eggs; 8 oz (250 g) steamed and strained spinach; 1/4 cup (60 mL) 35 % cream; 1/4 cup (60 mL) grated Canadian Parmesan cheese; 2 garlic cloves finely chopped; 10 sweet pickles; Salt and pepper to taste; Dried thyme; 12 large Savoy cabbage leaves blanched and drained

This is the Cabbage Pork and Lamb Terrine recipe.

Prep: 45 min
Cooking: 1 h 20 - 1 h 30

Yields 8 - 10 servings

Ingredients

11 oz (330 g) ground pork
11 oz (330 g) ground lamb
4 shallots finely chopped
2/3 cup (160 mL) chopped white mushrooms
2 tbsp (30 mL) butter
2 bay leaves
2 eggs
8 oz (250 g) steamed and strained spinach
1/4 cup (60 mL) 35 % cream
1/4 cup (60 mL) grated Canadian Parmesan cheese
2 garlic cloves finely chopped
10 sweet pickles
Salt and pepper to taste
Dried thyme
12 large Savoy cabbage leaves blanched and drained

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Preparation

In skillet, sauté pork, lamb, shallots and mushrooms in butter. Add bay leaves. Cook until meat is done. Drain off fat and remove bay leaves. Set aside.

In food processor, purée remaining ingredients except cabbage leaves. Season with salt, pepper and thyme. Pour in a large bowl and stir in meat mixture.

Preheat oven at 350 °F (180 °C)

Line buttered bottom and sides of terrine dish, or loaf pan, with overlapping cabbage leaves. Press meat mixture into dish and top with remaining cabbage leaves to seal.

Place terrine dish in baking pan and pour water in baking pan to come halfway up side. Bake in oven for 1 hour 20 minutes to 1 hour 30 minutes. Remove from oven and let stand for 15 minutes before slicing.

Serve terrine slices over a bed of lettuce with crusty bread or melba toast, hot mustard and choice of condiments.