Turkey, Lemon & Herb Terrine

This is a rather simple recipe that can be produces really cheaply using turkey legs. Granted not everyone likes the dark meat, but this recipe might just convert you. Its very tasty :)

I made this to take to work as something a little bit different for mealtimes away from the usual fish and chicken approach. granted it took a little more time than i usually spend on my work meals but hey, i may as well be good to myself. Sneaking a slice earlier suggests im going to very much enjoy it. I may take along some of my fig balsam vinegar to dress it with.

You will need:

2 Turkey legs, cooked / slow roasted so the meat is tender.
juice of 2 lemons
1 star anise
12 leaves sage
2 handfuls spinach
salt and pepper

The doing bit.

Once the turkey legs are roasted keep back any juices and add to a pan along with the star anise, and lemon juice. Reduce gently by two thirds and set a side to cool slightly.

Take the meat from the bones and shred into small pieces. Add to a mixing bowl with the spinach and sage and season with salt and pepper and a pinch of nutmeg.

Add the meat to the terrine layering carefully. Press as firmly as possible, add the liquor from the pan and set in a refrigerator for 12 hours.

Serve.

Rhubarb Compote

image courtesy of http://millyanddottie.blogspot.co.uk/

This wonderful accompaniment can go with a variety of things. Rhubarb goes with all things gamey, so its a treat to have with duck, goose, guinea fowl, venison or even beef if the tone suits. Aside form this it goes phenomenally well with smoked fish sucj as mackerel (with a hint of truffle if you're feeling adventurous).

If necessary you can also add this to desserts as an accompaniment too - it goes phenomenally well with alot of things in the dessert world also with apples, pears and even strawberries (in some contexts) or can be aded to pies and crumbles as a secret ingredient.

You will need(makes a large batch:

1 Kilo of rhubarb stripped and diced
75g of fresh ginger skinned and cut into a fine dice, or grated from frozen
125g of red wine
250ml additional red wine* (for the stock syrup)
250ml (by volume) sugar* (for the stock syrup)

The doing bit:

Make stock syrup  by combining the additional red wine ans sugar in a pan, and heating gently until the sugar has melted into the wine.


To the stock syrup add the rhubarb and cook till tender

Add to this the ginger reduce by a third on a low heat

Add the red wine and reduce by another third the mixture

You should have a deep red colour and a thick consistency.

allow to cool slightly and store.