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03 January 2013,04:29 by
J.Sujatha

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STEVE JOHNSON'S POTTED BEEF TERRINE WITH RED ONION MARMALADE

This menu is combined with chopped bacon, meat and other ingredients like wine, butter and onion marmalade. It is also wrapped with cream, fresh parsley and marjoram. The Steve Johnson’s Potted Beef Terrine with Red Onion Marmalade is extremely easy to made and good for any occasions.
Serves :
8

Preparation Time :
1 hour 45 minutes

Cooking Time :
2 hours 20 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 4/180°C/350°F.
  • Heat the butter in a large, deep non-stick saucepan.
  • Add the steak, liver, seasoning and bacon cook for 6-7 minutes to seal the steak.
  • Add the onions, mushrooms, parsley, cream and eggs, cook for 3 minute, remove from the heat and blend thoroughly. Add the maijoram and whisky
  • Place the mixture in a buttered loaf tin, place it in a roasting tin half-filled with water, cover with cooking foil and bake in the centre of the oven for 90 minutes.
  • Remove from the oven and leave to cool naturally for 5 hours.
  • Place the terrine in the refrigerator for at least 24 hours before serving.
  • To make the marmalade, place the onions and red wine in a saucepan, season lighdy with salt and pepper and simmer for about 7 minutes until soft and transparent.
  • Add the orange zest and honey and simmer for a further 5 minutes.
  • Remove from the heat and let the marmalade cool with the terrine.

INGREDIENTS

  • 50 grams best butter
  • 450 grams Glenbervie Aberdeen Angus fillet steak, diced
  • 250 grams lamb's liver, chopped
  • Salt and freshly ground black pepper
  • 100 grams smoked rindless back bacon, chopped
  • 2 onions, peeled and finely chopped
  • 120 grams button mushrooms, wiped and finely chopped
  • 2 tablespoons chopped fresh parsley
  • 9 tablespoons single cream
  • 2 eggs, beaten
  • A pinch of marjoram
  • 2 tablespoons whisky

For the marmalade

  • 550 grams red onions, peeled and finely sliced
  • 275ml red wine
  • Salt and freshly ground black pepper
  • 1 tablespoon orange zest
  • 1 tablespoon clear honey

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