Guinea fowl and apricot terrine
METHOD
For the caponata: Line a baking sheet with paper towels and spread the diced aubergines in one layer. Sprinkle with salt and toss gently. Let rest for 20 minutes, then dry with paper towels.
In a large, heavy pan over medium-high heat, heat ¼ cup of the olive oil until it simmers. Add half the aubergines and cook, stirring occasionally, for 5-6 minutes, or until lightly browned and tender. Transfer to a bowl, trying to leave as much oil as possible in the skillet. Cook the remaining aubergines in the remaining oil in the same way. Transfer to the bowl.
Lower heat to medium and add the onion and celery. Cook, stirring occasionally, for 10 minutes, or until the vegetables are lightly browned and tender. Add the tomatoes, vinegar, sugar, and raisins. Bring to a boil, stirring. Lower the heat and simmer for 10 minutes until the liquid reduces by half.
Add the aubergines, olives, capers, and pine nuts. Continue simmering for 2 minutes.
Transfer to a shallow bowl to cool. Serve cold or at room temperature, sprinkled with basil.
For the terrine: Line a plum cake mould with cling film making sure to leave plenty extra for the sides, thinly slice the breasts and season with salt and pepper. Place the leg meat, eggs, apricots and pistachio in a blender and roughly chop, season.
With the help of a meat tenderizer beat the sliced breasts. Make a thin layer on the base of the mould, spread the farce mixture evenly and top with another layer of breast meat.
Bake in bain-marie at 160C for 45-50 minutes.
When cooked refrigerate overnight before serving.
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