Recipe Book

Game Terrine with Fig & Cinnamon Chutney

Recipe created by Liam Baines, Furness College Student

Serves 4 people

Ingredients

  • 500g Mixed diced game meat
  • 6 tsp Hawkshead Relish Fig & Cinnamon Chutney
  • 10 Rashers streaky bacon (stretched)
  • 150g Salad leaves
  • 4 baby tomatoes
  • 40g Apricots
  • 4 Tablespoons of Brandy
  • 5g Thyme (finely chopped)
  • 4 slices Melba toast
  • 1 egg (whisked)
  • 30 g Breadcrumbs

Strip the sinuate from the meat so leaves it non chewy upon eating.

Blend 200g of the mixed game meat using a food processor, leaving the rest in cubes.

Add the whisked egg chopped thyme and breadcrumbs until a loose forcemeat texture is made.

Add the 4 tablespoons of brandy to the mixture.

Line a terrine dish with cling film.

Fry the bacon rashers off slightly until still soft but and with a bit of colour.

Using the same pan, fry off the rest of the game mix.

Line the terrine dish with the bacon rashers leaving roughly 2.5cm hanging over for the top to wrap over.

Spread 1 teaspoon each of the Fig & Cinnamon Chutney on the bottom of the bacon in the terrine dish, add a layer of the forcemeat over the chutney, then add a layer of the game meat, repeat this process until the dish is filled.

Fold the excess bacon back over the terrine.

Place in a hot oven at 200degress for 20 minutes, then allow cool. Add a weight to the top, refrigerate and allow to set for at least 1 hour, preferably overnight.

For the apricot puree, in a large pan place 400ml of boiling water, lemon juice, and sugar and bring to the boil. Add the dried apricots, return to the boil then reduce the heat and simmer, uncovered, for about 20 minutes or until the apricots are softened. Remove from the heat and allow cooling. Place into a blender and whiz to a puree. Spoon into a squeezing bottle and fridge.

Once all this is done, half the baby tomatoes, remove the insides, and carefully spoon the Fig & Cinnamon Chutney into each one.

For the Melba toast, pre-heat the grill to high and toast the bread lightly on both sides. Cut off the crusts, then holding the toast flat, slide the knife between the toasted edges to split the bread. Cut each piece into 4 triangles, then toast under the grill, untoasted sides uppermost, until golden and the edges curl. Serve warm and on top of the terrine.

Turn out the terrine and slice thinly. Decorate with salad leaves, stuffed baby tomatoes and apricot puree.

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