Terrines have made their way onto the menu of many restaurants and pubs in the last few years. Mark Dodson's guinea fowl terrine is a little different, however, as it uses guinea fowl, pork back fat, chicken and prosciutto. A trip to your local butcher may be required before attempting this brilliant guinea fowl recipe, wonderful as a starter or a perfect party snack.
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Remove the legs and breasts from a good sized guinea fowl. Reserve the breasts to go through the middle of the terrine and dice the leg meat. The how to video below is for butchering a quail, but a similar process can be used to butcher a guinea fowl
1.2kg guinea fowl
Combine the diced chicken, guinea fowl leg and thigh meat, pork back fat, port and brandy in a suitable container. Mix well and place in fridge to marinate for 24 hours
350g of guinea fowl
350g of chicken
350g of pork back fat
100ml of port
50ml of brandy
Mince the meat that has been marinating overnight using a medium mincer blade. Beat in the double cream and season well with salt
300ml of double cream
salt to season
Place all the mushrooms in a food processor and blend until coarse
150g of mixed seasonal wild mushrooms
Place the butter in a large frying pan on a medium heat. Once the butter starts to foam add the mushrooms and season with salt. Sauté the mushrooms until all the moisture is released and cooked off. Turn the heat down low and add the thyme and garlic, stirring for another 2 minutes. Remove from the pan and onto some absorbent towel to cool
20g of salted butter
1 tsp thyme
1 tsp garlic
When the mushrooms have cooled, add to the mince along with the pistachios and mix until thoroughly combined
100g of pistachio nuts
Line the terrine mould with cling film and then with sliced prosciutto. Be sure that there is enough prosciutto hanging over the edges of the terrine mould to close over once full. Layer half the mince into the terrine mould, pressing down with your hands until evenly distributed. Place the guinea fowl breasts along the middle of the mix length ways, add the remainder of the mince. Fold over the remaining prosciutto, press down firmly and cover with cling film
12 slices of prosciutto
Cook in a bain-marie in an oven at 150˚C/gas mark 2 for 1½ hours until cooked, you can use a meat thermometer to check if the centre has reached a minimum of 72˚C. Leave to cool and then refrigerate with a suitable weight on top of the terrine to help press, for at least 24 hours
To serve, use a very sharp knife to slice the terrine into 14-16 even portions. Place on the plate and rub with a little olive oil and salt. Serve with your favourite toasted bread, pickles and chutney or preserve
salt to season
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