Charcuterie Plate Recipe
House Terrine, Local Cheeses and Salamis, Mustards, Jams, Pickled Vegetables, House Drop Biscuit
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Ingredients
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House Terrine
Local Cheeses
Salamis
Condiments
Pickled Vegetables
House Drop Biscuit
Method
House Terrine
- 1
Prepare the Terrine
In a large bowl, combine the ground pork, chicken liver, shallots, garlic, thyme, salt, and black pepper. Mix well until the ingredients are evenly combined.
- 2
Add Fat and Liquor
Incorporate the diced pork fat and brandy into the mixture, stirring until fully combined.
- 3
Prepare Gelatin
In a small bowl, dissolve gelatin in water. Add this to the terrine mixture and mix thoroughly.
- 4
Bake the Terrine
Transfer the mixture into a terrine mold and cover with foil. Place in a preheated oven at 160°C (320°F) for 1.5 hours or until the internal temperature reaches 70°C (160°F).
- 5
Cool and Serve
Let the terrine cool to room temperature, then refrigerate for at least 4 hours before serving.
Local Cheeses
- 6
Arrange the Cheeses
Select a variety of local cheeses, slice them into wedges or cubes, and arrange them attractively on the charcuterie board.
Salamis
- 7
Slice and Arrange Salamis
Thinly slice the salami and chorizo. Arrange them on the charcuterie board alongside the cheeses.
Condiments
- 8
Prepare Condiments
Spoon Dijon mustard, fig jam, and honey into small bowls and place them on the charcuterie board for easy access.
Pickled Vegetables
- 9
Prepare Pickled Vegetables
Slice cucumbers, julienne carrots, and slice radishes. Place them in a small bowl and arrange them on the board.
House Drop Biscuit
- 10
Mix Dry Ingredients
In a large bowl, combine all-purpose flour, baking powder, and salt.
- 11
Cut in Butter
Cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- 12
Add Milk
Pour in the milk and stir until just combined. Do not overmix.
- 13
Bake Biscuits
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 15-20 minutes or until golden brown.