Guinea fowl and apricot terrine

Serving size: 6
Preparation time: 30 minutes
Cooking time: 1 hour, 20 minutes

For the caponata:
1 large aubergine cut into ¾-inch dice
1 tablespoon salt
100ml cup olive oil
1 medium onion, chopped
3 celery stalks, chopped
1 can diced tomatoes
50ml cup white wine vinegar
3 tablespoons sugar
50g cup golden raisins
6 large green olives, pitted and chopped
1 tablespoon capers
1 tablespoon pine nuts
1 tablespoon fresh basil

For the terrine:
2 guinea fowl breasts, meat of 2 legs
100g soft dried apricots, finely chopped
100g peeled pistachio, chopped
2 whole eggs
1 teaspoon tarragon, chopped
Salt and pepper to taste

Featured in:
October 2014

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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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: ... See MoreSee Less