Wild Garlic Terrine


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  1. Dice onions & sweat with a little rapeseed oil adding the nutmeg, cinnamon & ginger & ground coriander
  2. Cook for 5 mins (without colour) before adding the white wine
  3. Reduce for 4 mins, then add the parsley tarragon & marjoram
  4. Sweat for 2 mins before mixing the nettles, garlic & grated horseradish.
  5. Cook on a high heat for 5 mins then remove from heat
  6. Roast the pine cones gently until they open. Remove the kernels & crush before adding to the mix
  7. Add gelatine, salt & pepper to taste before blending the mix with the grated hard cheese
  8. Line the terrine mould with garlic leaves & place a layer of blended mixture along the bottom
  9. With the blanched garlic, nettle, cow parsley & cleavers, lay alternately with the blended mixture until you have reached the top.
  10. Line the top with more garlic leaves & press gently together.

Page Information

Document URI: wildfood.torrens.org/Recipes/RamsonTerrine.html
Last modified: Sat, 02 Dec 2017 16:09:17 GMT
Page's Author: Richard Torrens
Recipe provided by Carl Shillingford
© 2012 Richard Torrens
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