Christmas food

rabbit and pork terrine

Well that’s that done then. Just a quick food round-up.

The rabbit and pork terrine was for Christmas brunch and to put it briefly – the rabbit is quartered and simmered with a mirepoix for two and a half hours and shredded. It’s then replaced by some pork belly and a couple of pork chops which are also simmered for two hours. The stock is then reduce with some rosemary and the clarified using eggswhites, parsley, and leek before being strained through some muslin with the addition of a few teaspoons of gelatin. It does seem a long way about doing a stock but it’s really just adding flavours as you go along. The kidneys and liver are cooked in rabbit fat and brandy and then chopped up finely.

I reheated the meat in a pan with the pistachio nuts in a pan with a little of the and then packed in a wrap lined bread tin with boiled leek green on the bottom for decoration. Fill with the aspic and then placed a foil wrapped piece of cardboard on top with a beer bottle for a weight. Refrigerate overnight.

For a treat for the nieces I made some cherry ice-cream and placed in it a silicone snowman ice-cream tray. Topping up the mould with couveture chocolate gently heated with a little cream and sugar.

Finally the brioche had me up past midnight and was an interesting experiment. I think they’re supposed to be light and delicate but I just seemed to have this buttery sludge for dough which turned into a quite heavy kind of cake. More to be done on this baking thing.

We had the terrine with cornichons and italian bread and pumpernickel (forgot to bring the brioche) and the ice-creams went down well. Late lunch was over at Brand and Jo’s with the full Delia turkey with all the roast veg and trifle for dessert followed by Father Ted and Doctor Who. No reason you can’t have the full roast dinner in Oz, none whatsoever.

With the sun going down quickly, we made it to Leighton beach to watch the sun go down, with a bottle of beer and a cigar and that was that for Christmas. Hope you enjoyed yours.

rabbit and pork terrine A glass of very clear rabbit and pork consomme cherry snowmen

jo and me christmas lunch down

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  1. MM’s avatar

    It all looks delicious! I really miss not being able to get hold of rabbit here in Singapore. Sigh. Have a brilliant New Year!

  2. Vic’s avatar

    Ahhh…yum, had the run down on Christmas night from all the fam, a unanimous thumbs up.. snowmen definitely a winner with the girls, got mentioned before the pressie count even the whiz bang flying dancing dolls(?). Looks even better than described.

  3. Anthony’s avatar

    Hi MM
    Thanks. I was pretty happy with it. Cold dishes lose about a third of their flavour so I got it just about right and there’s something a bit posh about eating terrine I think.
    No rabbit in Singapore? We’ve got millions here.

    You have a great New Year too, I’ll be cooking naturellement. : )

    Hi Vic
    Good to hear the reviews are in and the snowmen were a hit. Yes the bang sound was the flying doll hitting our car. Have to coach the folks on food description.

    Hope you had a good one.

  4. Gracianne’s avatar

    That rabbit terrine looks so good, I will keep that recipe in mind for next summer. And I really liked the photos, especially the glass of stock. So nice to be able to spend Christmas evening on the beach…

  5. 2-minute Noodle Cook’s avatar

    Yum! I’ll try to make a terrine with the turkey bones and leftover burnt roast pork using your stock idea. Rabbit is really expensive at AUD$18 for a small one. Really love those snowman: must find a mold in the post Christmas sales here or when I get to Sydney/Melbourne.

  6. Anthony’s avatar

    Hi Gracianne
    I was really proud with how clear I got the stock. If you need any more details on how to make the terrine let me know but it’s a variation of a Cordon Bleu rabbit terrine with rosemary aspic recipe.

    Maybe you need a Christmas Holiday.

    Hey 2minNC
    Terrines are really good for leftovers.
    Yeah rabbits are amazingly expensive, I was at Mondos and just asked for two not knowing how much they were and they were $28 each, I was a bit stunned and they sat in my freezer for while, while I worked out what to do with them. Need to head up to the farm with a rifle and a spotlight.

    I got my mold from a little kitchen good store in Station Street Cottesloe, next to the big surf shop there.

  7. bramble’s avatar

    If Australia is anything like Scotland, don’t bother with the rifle. Just apply car, headlights and moderate speed during the twilight hours on a country road. A year’s supply will magically appear. And if you’re lucky, so will some venison…

  8. Jeanne’s avatar

    Aaarrrgh, now I’m starting the new year feeling both a) jealous as hell (see “cigars on beach at sunset on Christmas” bit of post) and b) jaw-droppingly inadequate as a cook (see rest of post, layer of flavours in stock etc etc.). Your culinary fearlessness continues to amaze somebody who will still happily make cheat’s pate and use stock cubes.

    Have a fab time in Sydney and hope you have a really great 2006 filled with success and happiness.

  9. Anthony’s avatar

    I’ve never seen so many dead kangaroos, you think they’d work it out by now.

    Cheers to you to and nooh, not stock cubes, don’t you have the liquid stock. The cigar was a bit of a disaster as it wouldn’t light properly in the wind so it kind of burnt half way down the side.

    Will have a great time now we’ve made it here (fun 4000km drive though) and the very best wishes for you too for 2006

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