Terrine from leftovers

[atomicsmoke]

I saved some rib bones from the Easter lamb and the leftover meat from the stuffed forequarter.

Also had some pork skirt meat leftovers.

All in the pressure pot with spices, onion and lovage stalks.

 

[daveomak]

I'm in.....

 

[ddufore]

Me too!!

 

[atomicsmoke]

Meat and bones (re)cooked

Stock...too much...needs to be reduced

Picked the good stuff

About 2 cups of stock left after boiling

Assembled

The only downside of terrines/aspics/headcheeses....you have to wait after finishing cooking before tasting it.

See you tomorrow at lunch.

 

[daveomak]

I never waited...

 

[atomicsmoke]

But then you eat a soup with a lot of meat. Nothing wrong with that....but a slice of cold terrine is better.

 

[ddufore]

Good stuff is worth the wait.

 

[DanMcG]

Is it done yet?

 

[atomicsmoke]

Done

 

[daveomak]

Sure looks delicious...

 

[ddufore]

Looks great

 

[jaxgatorz]

That's a work of art !!

 

[atomicsmoke]

 

[ddufore]

What seasonings were used?

 

[atomicsmoke]

Black peppercorn, whole garlic cloves, whole onion, bay leaves and lovage.

But other flavour profiles work well. Mustard seeds (during the cook), fresh parsley (added when the dish is assembled).

 

[ddufore]

Thanks

 

[idahopz]

That looks delicious