vrijdag 19 juni 2009

Foody friday lunch

Hello Foodies all around the world. As promised I will tell you about the lunch I made for the 25 members/co-workers at the local dog club championship.
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...
The menu this year was:
Patato crips with spicey tomato chutney
Pork terrine with apricots and cumberlandsauce
Mozzarella with advocado's and a spicey dressing
Meat from the barbeque
Roasted tomato's
Green salad
Pasta salad with gorgonsola dressing
Green bean and tomato salad with a lemon dressing
Patato salad
Gardeners salad
French baguettes
Muffins with buttercream topping
and last but not least:Limoncella strawberry's
With all that I even came under budget!
Are you hungrey yet???

Here is the recepie for the pork terrine.
I can cut about 25 thin slices out of it.
You need:
About 25 to 30 thin slices of bacon
1 kilo of minced meat. I used 50% pork and 50% calfsmeat
1 pork tenderloin about 300 grams
2 spoons of brandey
10 to 14 half dried apricots
1 TS chopped fresh parsley
2 sprigs of fresh thyme
2 garlic cloves
100 grams of unsalted pistachio nuts
A terrine form that can hold about 1,5 kilo.I used a tin bread form.
Some butter , pepper and salt
Soak the tenderloin overnight in the brandy, the chopped thyme and the choped garlic.
The next day you take it out of the marinade and chop it in big chunks.
Take the form and butter it well and dress is with the slices of bacon. They have to overlap the form so you can close of the top once it is filled.
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.
Put half of this mix in the baking tin and then lay a double row of the apricots on it.
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 a double layer of alluminium foil over the top and sides of the tin.
The oven must be preheated on 180°C. Take the deep baking tray of your oven and fill it with boiling water.
Put the baking tin in it and bake for 60 minutes.
Once the terrine is baked you take it out of the oven and let rest for a few minutes. Than you drain of the excess juices.
Let it cool down and put in the fridge.
Once it is totally cold (best is next day) you remove it from the tin. Once again remove all jelly and faton the outside but leave the bacon.
Slice in thick of thin slices and serve with a green salad, French baquettes and Cumberland sauce.
Cumberland sauce is made like this:
8 tablespoons of redcurrent jelly
1 small onion very finally choped
1 TS of grated orange rind and 1TS of grated lemon rind
juice of one orange and one lemon
1ts dryed ginger
2 TS red wine vinagar
12 TS red Port wine
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".

7 opmerkingen:

Anoniem zei

What a wonderful lunch you put on.
The Pork Terrine sound fabulous, I bet they all wanted more...and all those salads. You must of worked your butt off.

Mary zei

What a beautiful display of food you made for the people at the kennel club. Your terrine is brilliant. Thank you so much for sharing it all with us. Have a wonderful weekend.

bj zei

Thanks for sharing this recipe...
Have a great weekend.

Lori E zei

Job well done. Your terrine is a work of food art.

~ ~ Ahrisha ~ ~ zei

Your terrine looks wonderful. I can see by the care you took in preperation that you do love to cook and I am sure that it was wonderful. Your lining the pan with the bacon strips is a work of art~ ~Ahrisha~ ~

LiLi M. zei

Oooh ik dacht dat ik iedereen verboden had om van die heerlijke recepten te publiceren. Weet je dan niet dat ik hier een onbedaarlijke trek van krijg??? Ik neem aan dat ik jou de schuld kan geven van de volgende kilo er aan? :-D Ach, ik kijk nooit zo nauw, ben dol op lekker eten, koken ook, maar eten mmmmm dit lijkt me weer een heerlijk recept.
En nu naar de koelkast ;-)

~ ~ Ahrisha ~ ~ zei

Hi Again and thanks for stopping by for a visit. The answer to your question is yes. I pat the mixture into the pie shell and pop it into the oven "as is". It does not puff up at all, the baking just sets the shell. You are going to love this pie shell the pecans make it so special. I really want to try it in other pie recipes that I use. I believe it would be excellent with any fruit pie also I need to do a little experimenting~ ~Ahrisha~ ~