Chef Barry's Homemade Charcuterie And Tapas For Two Recipe
A selection of in-house smoked, cured meats and terrines made in-house by Chef Barry served with a selection of international tapas, homemade breads, crackers, and Poppy & Parliament chutney and relish
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Ingredients
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Meats and Terrines
Tapas and Accompaniments
Method
Preparation of Meats
Curing the Meat
In a mixing bowl, combine the pork belly, duck breast, and beef sirloin with salt, black pepper, thyme, and minced garlic. Massage the mixture into the meat, ensuring even coverage. Cover and refrigerate for at least 24 hours to cure.
Smoking the Meat
After curing, remove the meats from the refrigerator. Preheat your smoker. Smoke the meats for about 2-3 hours at 225°F (107°C) until they reach an internal temperature of 160°F (71°C). Let them cool before slicing.
Making Terrines
Combine any leftover cured meat with spices and your choice of herbs in a food processor. Form into a terrine shape and refrigerate until firm, about 4 hours.
Assembling the Charcuterie and Tapas
Arranging the Platter
On a large wooden board or platter, arrange the sliced smoked meats, terrines, olives, cherry tomatoes, marinated artichoke hearts, and cheese. Fill in spaces with homemade bread and crackers.