Monday, November 30, 2009

Must be November

Salmon and potato pie

Clockwise from top left

Ontario smoked trout terrine

Candied salmon belly

Pacific halibut terrine


Smoked mackerel mousse

Center… Smoked sprats

Clockwise from top left

Wild boar and rabbit terrine with prunes and pistachios.

Heritage breed prosciutto

Rays pork liver pate

Dried boar sausage and Mennonite summer sausage

Stone ground mustard

Foie Gras mousse with black pepper and parsley

Tasso ham with smoked cherries

And in the middle persimmon chutney

Wild boar and rabbit terrine

Wild Boar And Rabbit Terrine With Prunes And Pistachios

The Meat

1lb Rabbit (deboned)

1lb 8oz Wild Boar shoulder

8oz Pork or boar liver (add the rabbit liver as well)


2 cloves garlic (minced)

100g sweet onion (Vidalia or Texas sweets) (finely diced)

Cook onions and garlic till soft and cool. Combine with below and add to meat ready to be ground.

30g salt

5g Tinted Curing Mix

1 tbsp mixed spice (get creative here) Or Google "pate spice"

1g white pepper

200g prunes, sliced

250g pistachios (roasted)


120ml heavy cream

2 eggs (preferable farm eggs)

30ml brandy

70g flour

1 Grind the rabbit, livers and seasonings through the fine plate of your grinder. Switch to coarse blade and grind boar meat.

2 Place combined meats in a chilled kitchen aid mixing bowl.

3 Combine Panada in a bowl, mix well and add to your meats.( you can sub different types of booze if you want)

4 Place meat in kitchen aid and mix on low speed with a paddle for about a minute or till you feel its mixed really well. Turn to med speed till mixture gets sticky to touch, about 5-10 seconds.

5 Test seasoning by cooking a little paddy.

6 Place garnish ingredients in bowl and gently fold in.

7 Place mix into a terrine and place in a vacuum bag and seal at high pressure. Leave in fridge overnight or up to 3 days to cure.

8 Place terrine in a water bath and poach in 177F water in a 300f oven till cooked, about 2 hours. (or sous vide with thermal circulator) Meat will pull back slightly from the sides of the mold.

9 Place terrine in the fridge put a weight on it and leave for 2 days. (the hardest part of the recipe is waiting!)

10 Slice it, eat it! Enjoy!

Wednesday, November 11, 2009

Fresh Black Truffles And Cold Milk

After preparing my truffle preserves, truffle butter and whipped pork fat with truffles I had more than my fill of "nibbles" as I was slicing them up. It was fairly early in the morning so I was having a coffee with cream when I suddenly noticed that the cream in my coffee was starting to taste like truffles! I did not want to eat anything because I wanted to preserve the flavour of truffle on my palette. I then tried a glass of milk and it also taste like truffles. This lasted about 30 minutes after a good feed of fresh truffle slices! Truly awesome!

Today was also terrine production
Wild boar and dried fruit x3
Wild boar, rabbit, prune and pistachio x1
Wild boar, tasso ham and dried cranberry x1

Photos to come!

Some New books,

The Early Canadian Gault Cookbook


The Fat Duck Cookbook

Some New Music

Shotgun Jimmie "still Jimmie"

Tommy Sparda "Specie Differenti"

Joel Plaskett "three"

Bassnector "cozza frenzy"

Dj Decibel "smack my glitch up"

Mmmmm Truffle goodness
Is there such thing as to many webers?