Recipe: Turkey Terrine with Chilli Jam
There are certain times of the year where you hear Turkey and groan. October in my end of the world is actually one of them, but do bear with me. Turkey in its ground form can be substituted for pretty much any recipe that calls for ground pork and or beef, but turkey is a much leaner alternative. On the topic of lean, a Terrine is not something that would generally be included under the banner of low fat. This is because traditionally before it is baked the pan is lined with pork fat and on top of that the filling is often fatty pork, goose liver, duck, or some meat with a high fat content. If you have read any of my other recipes you will know that I firmly believe that there is a place in the world for fatty anything, although not every day. At Christmas, my father used to make the most incredible terrines which included pistachios, apricots, all manner of things and he did them properly, so they took days. Whilst they were well worth the effort, they should stay in the “once a year” treat category, both due to their calorie count and the time invested in their preparation. This version is much quicker, much leaner and still very good.
Note – Don’t skip the condiments with this, if you can’t be bothered to make the chilli jam, either buy a good one, or find a spicy chutney that you like.
- 1/2 lb bacon
- 2/3 cup very finely chopped onion
- 2 lbs ground turkey
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 teaspoons garlic salt
- 4 tablespoons port
- Preheat the oven to 325 degrees. Line a 24 x 13 cm loaf pan with the bacon, slightly over lapping each piece and ensuring they hang over the slides.
- In a dry fry pan, fry the fennel and coriander seeds until just toasted (don’t burn them or the smell will linger in your kitchen for days). Crush the spices in either a spice grinder or mortar and pestle. (Smashing them with a rolling pin works well too and is infinitely more satisfying).
- Put the turkey, onion, spices and port in a bowl and mix until well combined. Place the ground turkey mixture in the pan and wrap the overhanging slices over the mixture.
- Cover the pan with foil, place the pan in a roasting dish and pour hot water into the roasting pan so that it comes about half way up the side of the loaf pan. Bake until the internal temperature reaches between 150-155 degrees (about 1 3/4 hours).
- Remove the pan from the oven, remove the foil and place a piece of cardboard (wrapped in plastic over the turkey. Put one or two heavy cans on top of the turkey and refrigerate for twenty four hours.
- Serve at room temperature with chilli jam (and I also like mustard and caramelized shallots. Also don’t be tempted to serve before it reaches room temperature) Terrine can be kept covered in plastic wrap in the refrigerator for up to a week.
(Makes, 25 Slices)
|106||6.8 g||243 mg||10 g||0 g||9.7 g|
- 1 cup sliced garlic
- ½ cup large red chillies deseeded and chopped
- 1 small onion, sliced
- 2 teaspoons minced ginger
- Pinch of salt
- 1 teaspoon vegetable oil
- 1 ¼ cups grape tomatoes
- ½ cup brown sugar
- ¼ cup malt vinegar
- 2 tablespoons Thai fish sauce
- Add the garlic, onion, salt and chilli to a non-stick saucepan with the oil. Add when the oil is cold, so as not to burn the garlic and sauté over medium to low heat until soft, about 10 minutes.
- Put the garlic and onion mix in a food processor with the tomatoes and pulse until you have a puree. Put the puree in a small saucepan with the remaining ingredients and simmer over low heat until dark and thick, about 45 minutes.
- You will need to stir occasionally, because the sugar means it can stick, but you don’t need to hover over the mixture.
- Cool and refrigerate. Keeps for up to a month and makes around one and a quarter cups.