2020 Winning Wines
Sparkling Red Wines – SIWC 2020
Presented by chef Michael Manners
Sparkling Red Wines
were judged with this recipe
1kg course minced fatty pork
500g diced chicken breast
200g chicken liver
100g diced onions
4 cloves garlic, thyme, tarragon to tast
Seasoning: 14g salt/kg, 3g pepper/kg,1g nutmeg/kg
Melt onions and garlic in a little duck fat, allow to cool.
Mix all the ingredients very well, weigh and season mix again.
Line a bread pan or terrine mould with caul fat (pork lace) – I prefer this to bacon as the bacon flavour dominates the dish.
Push mixture well into the dish, especially the corners, cover with baking paper and foil.
Bake in a water bath in a preheated oven @180C Cook to 75C internal temperature.
Allow to rest and cool to room temp before pressing.
Allow at least 2 days for the terrine to develop all the flavours.
Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples