| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Food networ, Food4 | 1 | Servings | |
INGREDIENTS
| 450 | g | Pigeon meat, boneless |
| roughly | ||
| chopped | ||
| 100 | Brandy | |
| 225 | g | Pork, minced |
| 3 | 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 | T | 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2425
Calories From Fat: 1318
Total Fat: 146.7g
Cholesterol: 1165.3mg
Sodium: 3015.5mg
Potassium: 3351.6mg
Carbohydrates: 118.5g
Fiber: 16.5g
Sugar: 76g
Protein: 160g