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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...

Osso Buco with Mushrooms


Ingredients

for 4 people
  • 4 veal osso buco cuts (about 300g each).
  • flour.
  • 1/2 leek.
  • one onion.
  • 4 garlic cloves.
  • two carrots.
  • 500g fresh mushrooms.
  • 180cc dry white wine.
  • 100cc cognac.
  • 300g peeled and crushed ripe tomatoes.
  • beef broth.
  • a piece of orange peel and one of lemon.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

You'll also need:

  • one garlic clove and chopped parsley.
  • two tablespoons extra virgin olive oil.

Preparation


Clean the mushrooms and slice them thin.
Cook them in a pan with two tablespoons of oil, season with salt and pepper, then set aside.
Season the meat with salt and pepper...
dust with flour and brown on both sides in a casserole with a good glug of hot oil...
remove the meat to a plate, and in the same oil (add a bit more if needed), sauté the garlic, carrots, leek, and onion, all peeled and chopped nice and small...
Once the sofrito is good and soft, put the meat back in the casserole, pour in the wine and cognac.
Let the alcohol cook off, then add the lemon and orange peel and the crushed tomatoes. Keep cooking until the tomato has reduced down.
Add enough broth to nearly cover the meat, put the lid on, and let it simmer gently for an hour...
After the hour's up, taste for salt and pepper, toss in the mushrooms, turn the meat over, and add a splash more broth if it looks dry. Cover again and cook another 20 to 30 minutes, checking that the meat is tender before you take it off the heat...
Meanwhile, mince up the garlic and parsley, and mix them with the olive oil...
and just before you bring the casserole to the table, piping hot, stir in that garlicky parsley oil...
You can serve the meat with a nice molded rice on the side...




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