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Cold Salmon and Ratatouille Terrine

A cold terrine for dinner! Details Cost: €0.90 Preparation time: 60 minutes Ingredients for a mold 30cm long x 10cm wide x 7cm high 10 servings 300g sandwich bread, crusts removed. 200g sliced smoked salmon. 2 roasted eggplants. 50g cooked ham. 300g ratatouille. 150g tuna in oil. 200ml heavy cream. 4 tablespoons mayonnaise. 2 sheets unflavored gelatin. salt. pepper. for the ratatouille 1 eggplant. 1/2 onion. 1/2 zucchini. 1 red bell pepper. 2 ripe tomatoes. salt. extra virgin olive oil. 1 teaspoon sugar. Preparation Make the ratatouille first — if you need the recipe, you can find it here . Puree the ratatouille and crumble the tuna. Blend the roasted eggplants together with the cooked ham, salt, oil, and pepper until smooth. Oil a long terrine mold and line it with parchment paper. Lay slices of bread across the bottom so it's completely covered. Using a pastry brush, soak the bread with heavy cream. Spread a layer of the pureed ratat...

Oven-Roasted Lamb Shoulder with Garden Vegetables



Ingredients

  • One lamb shoulder, about 1 kg.
  • 8 to 10 small onions.
  • One head of garlic.
  • Two or three potatoes.
  • Two carrots.
  • One red bell pepper.
  • Two small eggplants.
  • Dried prunes.
  • Cherry tomatoes.
  • Salt.
  • Freshly ground black pepper.
  • Two tablespoons of pork lard.
  • Meat broth.
  • 120 ml of rancio wine.
  • A handful of pine nuts, toasted in a dry pan.

Preparation

Start by heating your oven to 170ºC, no fan, with heat from top and bottom.
Cut the shoulder into four pieces, season well with salt and pepper, then place it in a roasting pan with the inner side facing up. Add the peeled and sliced garlic, the peeled small onions, and a couple of spoonfuls of broth.
Pop it in the oven and let it roast for an hour and fifteen minutes. Every now and then, baste the meat with the pan juices to keep it moist.
While the lamb's cooking, get your vegetables ready.
Slice the eggplants into thick rounds, salt them generously, cover, and let them sit for a few minutes so they release their bitter juices.
Peel the carrots and cut them into thick rounds as well.
Scrub the potatoes clean, leave the skins on, and chop them into good-sized chunks.
Remove the stem and seeds from the bell pepper and cut it into large pieces.
In a bowl, toss together the potato chunks, bell pepper pieces, and carrot rounds. Season with salt, then rinse the eggplant slices under cold water, squeeze out the excess moisture, and add them to the bowl. Set this aside.
Once the hour and fifteen minutes are up, pull the pan from the oven and lift out the lamb. Scatter the vegetables in the pan, then nestle the lamb back on top of them, flipping it over this time. Add more broth if the pan looks dry.
Return it to the oven, lower the temperature to 160ºC, and let it cook for another hour, basting occasionally with those lovely pan juices.
Meanwhile, put the prunes in a small bowl and pour the rancio wine over them.
After that hour, flip the lamb one more time and tuck in the cherry tomatoes, the prunes, and all that wine they've been soaking in.
Let it cook for a final 30 minutes, then scatter those toasted pine nuts over the top and bring it straight to the table, piping hot.


Enjoy!


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