Jeweled Pork Terrine
|Romaine lettuce||1 Bunch (100 gm)|
|Broccoli flowerets||2 1⁄2 Cup (40 tbs)|
|Green pepper||1 Large|
|Red peppers||2 Medium|
|Boneless uncooked pork||1 1⁄2 Pound|
|Dijon mustard||2 Tablespoon|
|Dry mustard||1 Tablespoon|
|White pepper||2 Teaspoon|
|Ground thyme||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Whipping cream||3 Cup (48 tbs)|
|Green onion stems||100 Gram|
|Steamed tomato roses||100 Gram|
Trim stems and tough stalks from romaine leaves; cook leaves in boiling water 1 1/2 to 2 minutes or until pliable.
Remove romaine with a slotted spoon.
Spread on paper towels, and gently pat dry; set aside.
Scrape carrots; use a knife to make several lengthwise notches on carrots.
Place in boiling water to cover; reduce heat, and cook 15 minutes or until tender.
Drain on paper towels, and pat dry; set aside.
Steam broccoli 8 minutes or until crisp-tender.
Drain well on paper towels, and set aside.
Steam green and red pepper strips 5 to 10 minutes or until tender.
Drain on paper towels, and set aside.
Position knife blade in processor bowl.
Add half of pork and half of seasonings; top with cover.
Process 1 to 1 1/2 minutes or until smooth.
Remove food pusher.
Slowly pour 1 1/2 cups whipping cream and 1 egg through food chute with processor running, blending just until mixture is smooth.
Spoon pork mixture into a large bowl.
Repeat procedure with the remaining pork, seasonings, whipping cream, and eggs.
Stir pork mixtures together; cover bowl and set aside in refrigerator.
Line the bottom and sides of a buttered 9- x 5- x 3-inch loaf pan with romaine, dull side up.
Allow leaves to hang over sides of pan.
Spread one-fourth of the pork mixture in loaf pan.
Arrange one-third of vegetables over pork mixture to create desired pattern when sliced.
Repeat layers with remaining pork mixture and vegetables, ending with pork mixture.
Fold overhanging romaine leaves over last pork layer; Cover pan tightly with foil; punch a hole in foil to allow steam to escape.
Place loaf pan in a 13- x 9- x 2-inch baking pan.
Fill baking pan with enough hot water to reach halfway up sides of loaf pan.
Bake at 350Â° for, 1 hour and 5 minutes or until firm and springy to touch.
Remove foil from loaf pan, and allow terrine to cool.
When warm to the touch, pour off excess liquid.
Cool completely; invert onto a platter, and pat dry.
Cover and refrigerate overnight.
Let terrine stand at room temperature 30 minutes.
Garnish terrine with green onion stems and tomato roses.
Slice with an electric knife.