I had such fun making my slow cooked, very rich lamb stock. I had all different types of bones – shins, knuckles, ribs in the pots and some vege and lots of spices. It simmered on my fire place for a day or so and when the fire was off it was simmering on my stove for another day or so. All in all it made the house smell delish and produced the most wonderful stock – which I promptly used in a Pumpkin Soup recipe.
I had some left over as well as scraps of lamb from the bones so I came up with something else lovely to make so as not to waste anything...
I had some left over as well as scraps of lamb from the bones so I came up with something else lovely to make so as not to waste anything...
Shredded Lamb Terrine
For my stock, which you need 1 cup of for this recipe to hold it altogether; I threw in about 1.5kgs of bones, 1 cup of apple cider vinegar (to draw out the gelatin in the bones), 2 onions, 2 carrots, 2 celery stalks, 2 bay leaves, 1 teaspoon each of sage, rosemary and thyme and lastly, one bunch of fresh parsley (in the last hour). This was bought to a boil then simmer for 2 and ½ days (2 days and 3 nights).
Then you simply strain and pour the strained stock into bottles which you can store in the fridge or freezer. It will go a jelly like consistency which is perfect - that's the gelatin from the bones.
As I was pulling all the bones out, I noticed there was so much flesh coming off them and wondered what I could do with it.
Having been watching “Escape to River Cottage†with Huge Fearnley-Whittingstall for a few weeks now and knowing The Eco Dad loves French cookery – he has SUCH a penchant for butter and truffle oil – I thought I might do a coarse terrine.
Terrine is like a pate` except instead of being made entirely of organ meats (livers, gibblets etc) it also includes or can be made entirely of meat alone. The meat is usually minced finely then further broken down by a blender but a coarse terrine uses shredded meat and works best with some chunky bits in there.
Then you simply strain and pour the strained stock into bottles which you can store in the fridge or freezer. It will go a jelly like consistency which is perfect - that's the gelatin from the bones.
As I was pulling all the bones out, I noticed there was so much flesh coming off them and wondered what I could do with it.
Having been watching “Escape to River Cottage†with Huge Fearnley-Whittingstall for a few weeks now and knowing The Eco Dad loves French cookery – he has SUCH a penchant for butter and truffle oil – I thought I might do a coarse terrine.
Terrine is like a pate` except instead of being made entirely of organ meats (livers, gibblets etc) it also includes or can be made entirely of meat alone. The meat is usually minced finely then further broken down by a blender but a coarse terrine uses shredded meat and works best with some chunky bits in there.
Wrapped in bacon, it makes a lovely main meal
I couldn’t find a recipe for what I wanted anywhere so I started researching about how to make a terrine and came up with my own recipe. This is FABULOUS with fresh sourdough, dill pickles and some cheese. Makes a great ‘ploughmans lunch’ and lasts really well in the fridge.
Here it is!
Eco Mum’s Shredded Lamb Terrine
You will need:
1 cup rich, gelatinous stock (see above)
2 cups shredded lamb or pork (taken from stock bones)
1 small onion – diced
25g butter
250g bacon, diced with fat on (helps terrine stick together)
100g livers (optional but traditional - pig, chicken, goose is best here)
2 small cloves garlic, minced
fresh parsley – finely chopped
1tsp fresh rosemary – finely chopped
1 tsp fresh thyme – finely chopped
1 tsp fresh ground black pepper
1 tsp Rock or Sea Salt
Here it is!
Eco Mum’s Shredded Lamb Terrine
You will need:
1 cup rich, gelatinous stock (see above)
2 cups shredded lamb or pork (taken from stock bones)
1 small onion – diced
25g butter
250g bacon, diced with fat on (helps terrine stick together)
100g livers (optional but traditional - pig, chicken, goose is best here)
2 small cloves garlic, minced
fresh parsley – finely chopped
1tsp fresh rosemary – finely chopped
1 tsp fresh thyme – finely chopped
1 tsp fresh ground black pepper
1 tsp Rock or Sea Salt
Raw ingredients ready for mixing
Step 1: Saute` onions in butter then leave to cool.
Step 2: Finely shred lamb to ensure an even distribution of the meat. Pulse livers and bacon in the blender until coarsely chopped.
Step 3: In a bowl, mix cooked onions, shredded lamb meat, livers and bacon with all the herbs and spices.
Step 4: Put the mixture into a greased small loaf tin or mold into a roll and wrap tightly in foil to keep shape. You can also use strips of bacon laid over the tin as a “wrapping†which you then place the terrine into and wrap up with the sides of bacon hanging over the edges of the tin. This is a lovely touch and helps hold it altogether.
Step 5: Place loaf tin inside a larger tin and pour boiling water until half way up the sides of the terrine loaf tin. Cover firmly with foil. Cook like this in a moderate oven for 1 – 1 ½ hours.
Step 2: Finely shred lamb to ensure an even distribution of the meat. Pulse livers and bacon in the blender until coarsely chopped.
Step 3: In a bowl, mix cooked onions, shredded lamb meat, livers and bacon with all the herbs and spices.
Step 4: Put the mixture into a greased small loaf tin or mold into a roll and wrap tightly in foil to keep shape. You can also use strips of bacon laid over the tin as a “wrapping†which you then place the terrine into and wrap up with the sides of bacon hanging over the edges of the tin. This is a lovely touch and helps hold it altogether.
Step 5: Place loaf tin inside a larger tin and pour boiling water until half way up the sides of the terrine loaf tin. Cover firmly with foil. Cook like this in a moderate oven for 1 – 1 ½ hours.
Weighted with cans for flattening overnight
Step 6: Remove foil and cook uncovered a further 15 mins to help crisp up the outside of the terrine.
Step 7: Remove from oven and cool. Store overnight in fridge, weighted down by tins (cover with a small piece of cardboard and use cans as weights).
Step 8: To serve, remove terrine from dish and slice (upturn onto a plate, then upturn onto another plate right side up).
Serve up with crusty sourdough bread, a bitey cheese, cornichons (small dill pickles) and vino for a delectable ‘Ploughmans’ style luncheon or serve hot with buttered potatoes and greens.
Step 7: Remove from oven and cool. Store overnight in fridge, weighted down by tins (cover with a small piece of cardboard and use cans as weights).
Step 8: To serve, remove terrine from dish and slice (upturn onto a plate, then upturn onto another plate right side up).
Serve up with crusty sourdough bread, a bitey cheese, cornichons (small dill pickles) and vino for a delectable ‘Ploughmans’ style luncheon or serve hot with buttered potatoes and greens.
The finished product - very healthy, not a bit wasted
So yummy and full of iron and minerals.
Love
The Eco Mum xo
Sources:
BBC
Escape to River Cottage
Love
The Eco Mum xo
Sources:
BBC
Escape to River Cottage
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