For me anyway.
Since discovering few enjoy seafood as much
as I on Christmas day, and also considering how we’re not officially allowed to
give each other presents since the institution of Kris Kringle, I’ve hit upon
a brilliant work around for both.
Making terrines. Bring one for lunch entree, and give people slices to
take away with them at the end of the day.
Fussy eaters? Tell them it's like a sausage roll without the pastry.
Fussy eaters? Tell them it's like a sausage roll without the pastry.
Simple, delicious, and unbelievably tasty,
your doctor will be doing three sixties in her grave about the cholesterol you’re
subjecting your body to. But you
can use for picnics, enjoy with a light red wine, and accompany these recipes
with a crusty baguette, sour pickled cherries and of course the inestimable yet
humble cornichon (you might also like to have young radishes whole as a side dish, to be eaten with cold butter and a sprinkle of salt flakes on top - fantastic).
Here are two excellent terrine recipes.
