麻豆社

Ingredients 听

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• 1 shallot, diced
• 1 garlic clove
• 1 sprig thyme
• 100ml white wine
• 20ml brandy
• 500g minced pig liver
• 500g minced pork, quite fatty
• 250g minced bacon off-cuts
• 1 egg
• 20g chopped parsley
• Pinch cayenne
• Pinch mace
• Pinch ground coriander
• Salt & pepper
• 100g caul fat

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Place the chopped shallot, garlic & thyme in a pan with the white wine. Heat up & reduce the wine to a syrup. Pour in the brandy & boil quickly. You want a small amount of cooked boozy onions with little liquid. Remove from the pan & cool. Discard the thyme.

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Mix the minced liver, pork & bacon with the egg, parsley, spices & seasoning. Stir in the cooked shallot. You should have a sticky wet mixture.

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Take a terrine mould or large loaf tin & line it carefully with the caul fat: you want plenty of overhanging the sides. This gives the p芒t茅 a blanket so it doesn鈥檛 dry out, & looks nice as well. Spoon the mixture inside & wrap the caul fat over the top. Place the lid on top or wrap tightly in tin foil.

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Heat the oven to 180掳C & place the terrine mould in a baking tray surrounded with hot water. This helps the p芒t茅 to cook more evenly. It will take about 1-1陆 hours to cook. If you have a temperature probe, take the p芒t茅 to an internal temperature of 68掳C.

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Remove from the oven & the water & drain off a little of the excess fat from the tin. Find a similar sized tin, or cut a piece of cardboard to the correct size & wrap it in tinfoil, place on top & weigh it down with something heavy. The heavier the better (within reason) as you want a dense texture that doesn鈥檛 crumble when cut. Put in the fridge to firm up overnight.

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To remove the p芒t茅, fill an oven tray with boiling water & put the terrine mould in to loosen the fat, then, using a pallet knife, carefully release the p芒t茅. Wrap in cling film & place in the fridge to chill again.

Ingredients

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• 700g damsons
• 900g tomatoes, skinned & sliced
• 900ml malt vinegar
• 4 cloves garlic, skinned
• 350g onions, skinned
• 1 kg apples, peeled & cored
• 225g dried fruit
• 22.5ml pickling spice
• 450g Demerara sugar
• 20ml salt

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听Method

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Wash the damsons, halve them & remove the stones. Pop them in a preserving pan with the tomatoes & vinegar & simmer gently until soft.

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Mince the next four ingredients & stir into the cooked mixture. Tie the pickling spice in muslin & add to the mixture with the sugar & salt.

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Simmer for about 2 hours until tender & reduced to a thick consistency. Remove the pickling spice, pot & cover with a vinegar proof lid.

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For the meringues 听

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• 200g caster sugar
• 50g soft light brown sugar
• 2 tsp instant espresso powder
• Pinch cream of tartar
• 4 egg whites
• 100g toasted chopped hazelnuts, for topping (optional)

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For the toffee sauce: 听

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• 1 x 15ml tablespoon (15g) butter
• 75g golden syrup
• 25g soft light brown sugar
• 60ml double cream
• 2 tsp Frangelico hazelnut liqueur (optional)

For the filling: 听

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• 600ml double cream
• 1 x large baking sheet

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听Method

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Preheat the oven to 140掳C. Combine the caster & light brown sugars, the coffee powder & cream of tartar in a bowl & set aside.

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Whisk the egg whites in a clean bowl until soft peaks have started to form. Gradually add in the sugar-coffee mix 1 tablespoon at a time, whisking all the while until you have a glossy thick meringue.

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Line a baking sheet with baking parchment & spoon out dollops (about 2 big dessert spoonful鈥檚) of meringue to give roughly 6cm circles of meringues. Spike the tops as you go to give texture. Sprinkle the top of each meringue with 陆 teaspoon of the chopped hazelnuts.

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Bake in the preheated oven for about 45 minutes until the meringues are dry on the outside & gooey in the middle. Take them out the oven, but leave them on the baking sheet.

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To make the toffee sauce: melt the butter, golden syrup & light brown sugar in a pan over a low heat, swirling gently, then bring it to a boil & let it bubble & reduce for 2 minutes. Remove from the heat & whisk in the cream & liqueur. Pour into a small heatproof jug to cool.

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To assemble the meringues: Whip the double cream until firm, crush a dent in the top of each meringue & fill with whipped cream, drizzle on the sauce & sprinkle with the remaining chopped hazelnuts.