By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Guinea Fowl Terrine
Sorry for this late publication, but I have been in the country exploring all the fantastic local foods just minutes from the city in The Eastern Townships. This recipe is just one I tried on my trip and I was able to reinvent the recipe for you all to enjoy along with some hot and crusty bread and sweet apple jelly….Enjoy!
Ingredients
3lbs ham hocks boiled until tender.Meat deboned and chopped up. Keep some of the broth aside
1 guinea fowl cooked. Dark meat chopped up. Breast meat sliced into thin strips
¾ cup dried apricots chopped up
¾ cup whole pistachios shelled
3 pears sliced into thin slices
Method
Mix ham hock meat, guinea fowl dark meat and apricots together
In a loaf pan (9”x5”) line the bottom of the pan with strips of guinea fowl breast meat and top with mixture of ham, chopped guinea fowl dark meat and apricots. Then add pistachios and a layer of pears. Repeat layers until you end up with a layer of breast meat on the top. Pour in reserved ham hock broth until terrine is covered. Cover with foil and bake for about 90 minutes at 350 Remove from the oven let cool then cover the loaf pan with plastic wrap and place another loaf pan of the same size on top and place heavy weights in the top pan to press down on the terrine. Leave in the frig overnight. Then uncover, slice and serve
