| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Pigeon meat; boneless, roughly |
|
|
; chopped |
| 100 |
ml |
Brandy |
| 225 |
g |
Pork; minced |
| 3 |
lg |
Onions; chopped |
| 1 |
|
Orange; rind of |
|
|
Salt |
|
|
Black pepper; freshly milled |
| 3 |
|
Eggs beaten |
| 450 |
g |
Black pudding; diced |
| 450 |
g |
Streaky bacon; rindless |
| 25 |
g |
Butter |
| 4 |
tb |
Orange marmalade |
INSTRUCTIONS
Pre-heat the oven 180C/350F/gas 4. Remove any fat or sinews from the pigeon
meat, place it into a bowl with the brandy and marinate for 3 hours.
Add to this the pork and 3tbsp of chopped onion, orange rind, seasoning and
the beaten eggs, blending the mixture thoroughly. Being very careful not to
break the black pudding pieces, slowly blend the pieces of black pudding
into the mixture. Line a 1.4l ovenproof terrine dish with slices of streaky
bacon.
Put in the pigeon mixture, cover with the rest of the bacon, then with
greased cooking foil. Stand the terrine in a pan of baking tin of hot water
which covers the sides of the terrine half way.
Bake in the centre of the oven for 90 minutes. Remove the foil and allow to
cool naturally then chill for at least 4 hours, before serving.
Fry the remaining onions gently for 2 minutes in the butter, add the
marmalade, cook for 3 minutes, pour the onion marmalade onto individual
plates and serve with a generous slice of the terrine, garnish with slices
of orange and fresh bread.
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