October 15, 2020 —
Terrines may seem a little cheffy, but they are not that difficult to make and made in advance they provide for an easy lunch or starter for a summer gathering.
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250g fresh tuna
1 cob of corn
200g young spring greens
1 large egg white
125ml double cream
2 roasted red peppers from a jar
1 small red chilli seeds and pit removed
25g pitted green olives
1lb loaf tin
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Making a terrine according to classic principles requires blitzing in electric processors/blenders/choppers and plenty of pushing mixtures through sieves. This terrine is not possible without the electric equipment. However, if a rougher texture is acceptable, skip the sieving. Terrines can be served hot or cold, though this tuna version is best served cold – try with a tomato coulis or a thick creamy herb sauce.
If it is felt that the point of tuna and sweetcorn is lost in a fine mousse, try holding some of the tuna and sweet corn back from the blizing process and add back in at the end to provide a bit more texture (and visible evidence of corn!)
A perfect winter warmer – Cassoulet!
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An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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