My son and his girlfriend met trough their dogs. Now they go together to a dog club where he is a dogtrainer and she is the secretary of the club. They have their annual club championship on the second weekend of june.
Last year there was a discussion about the lunch for the judges. Normally these men got lunch in a local restaurant but that took about 1,5 hours and costed the club about 200 euro's.
That is a lot of money to feed 4 people. My son, with his big mouth said, I can do that for the same price or less....
Next I knew about it was that he was on the phone to tell what he had done and asked what can I give these people to eat for that amount of money.
Me with my big mouth said, I can feed 20 people for that amount....And the rest is history of course.
Last year I fed about 30 people for that money and it was a big hit in the club. So of course this year the same question came...
Here is the recepie for the pork terrine.
I can cut about 25 thin slices out of it.
Combine the minced meat, the tenderloin, the parsley and the roughly chopped pistachionuts add pepper and salt to taste and mix well.If you want to know it the mix is seasoned well you can take a small amount, roll it in a ball and boil it till cooked. Taste to see if the seasoning is ok.
Fill the tin further with the rest of the mix.
Now you take the overlapping pieces of bacon and close the top of the terrine with it.
Put the baking tin in it and bake for 60 minutes.
Let it cool down and put in the fridge.
Slice in thick of thin slices and serve with a green salad, French baquettes and Cumberland sauce.
Cook everything together in a saucepan and thicken with cornstarch. Taste and when it is to sour for your taste you can add a bit of brown sugar.
The sauce is delicious with all cold meats and can be kept in the fridge for weeks.
Sorry that the pictures are not that special. I did not have time whilest preparing all this to make 'beautiful' pictures.Nevertheless I hope you enjoy this recepie.
Next week a few more recepies of the "Dogclub lunch".