Great looking and tasty terrine. Based on a recipe by Annemarie Wildeisen.
- 6 slices of bacon
- 2 sprigs of celery
- 4 juniper berries
- One untreated orange
- 1 teaspoon tomato puree
- 2 dl strong red wine
- 1 dl bouillon
- ½ bunch oregano
- ½ bunch plain-leafed parsley
- 500g minced veal
- 1 egg
- 250g cranberry jam
- 2 dl port wine
1. finely chop the onions and the celery. Put six slices of celery (approx 3 to 5 mm) aside. Crush the juniper berries in a mortar. Finely grate the skin of half an orange. Squeeze out the juice of the whole orange.
2. Heat olive oil in a frying pan. Sauté onion, celery and juniper for about 3 minutes. Add the tomato puree and continue briefly. Deglaze with 1 dl red wine and 1 dl bouillon. Add the orange zest and juice and boil down the liquid almost completely over a high heat. Allow to cool.
3. finely chop the bacon slices, oregano and parsley. Whisk the egg with a teaspoon of curry. Preheat the oven to 150 degrees.
4. Place the chopped veal in a large bowl and mix thoroughly with the bacon, herbs, egg-curry mixture, cooled vegetable mixture, 2 teaspoons salt and ground pepper. Pour the meat mixture into a cake mould (approx. 28 cm or 1 ¼ Lite contents) and close well with a lid or foil of aluminum.
5. Place the cake mould in a larger ovenproof dish and fill the latter with boiling water so that the cake mould is in the water bath until about the middle. Cook in the oven for circa 40 minutes on the second lowest rail until done (65 Grad core temperature).
6. cool the terrine until it is lukewarm, then drain the resulting liquid and allow to cool completely.
7. jelly: Bring the cranberry jam with 2 dl port wine and 1 dl red wine to the boil and cook over a high heat for 5 minutes. At the same time soak the gelatine leaves in plenty of cold water.
8. Pass the cranberry liquid through a sieve. Squeeze out the gelatine and dissolve in the warm cranberry liquid.
Cool further until the jelly has become more viscous and pour about 2/3 of the liquid into the cake mould. Line the six slices of celery evenly and place the meat terrine on top. Spread the remaining jelly liquid all around.
9. Cool in the fridge for at least 4 hours. Before serving, dip the cake mould briefly in hot water so that the terrine does not stick to the mould (alternative: line the cake mould with cling film before pouring in the cranberry liquid).