So yesterday was Coronation Day. So we had to make something special, which turned out to be a variation on our Ennismore Terrine but called Coronation Terrine. It went like this …

Ingredients

• 200g pack mixed Game Pieces
• 400g Pork Mince
• 400g pack good Sausages
• 200g pack Duck Stir-Fry Strips
• 8 rashers Smoked Back Bacon (or 12 rashers Streaky Bacon)
• 400g Chicken Livers
• 1 packet Stuffing Mix
• 2 Leeks (or 2 medium-large Onions, or 4 Banana Shallots)
• 6 (or more) cloves Garlic
• ½ pack frozen Spinach (or fresh if preferred)
• 200g Mushrooms
• ½ wine glass Whiskey
• 1 bunch fresh Sage
• Black Pepper
• 2 pinches salt (optional as the bacon may provide enough)
• 2 tbsp Tomato Paste (optional)
• 2 tbsp Garlic Paste (optional)
• 1 tbsp Worcester Sauce
• 2 tsp ground spices (choose some combination of ginger, nutmeg, cloves, allspice, cinnamon, cumin)
• Butter

What to do …

1. Pre-heat the oven to 180°C/fan 160°C/gas 4.
2. Thaw the spinach (if frozen) or wilt it if fresh.
3. Make up the stuffing mix with hot water.
4. Finely slice the leeks and the garlic and fry in 1-2 tbsp butter until translucent.
5. Finely chop the sage and mushrooms.
6. Fry the chicken livers in a tbsp butter for a couple of minutes (don’t fully cook them); allow to cool and chop roughly.
7. Finely chop the game pieces, duck and bacon.
8. Skin the sausages.
9. Mix all the above (including any pan juices) together with the whiskey, a good grind of black pepper (and then some more), the spices, salt (if using), Worcs Sauce, tomato and garlic puree.
10. Transfer the mix to a greased terrine, loaf tin, cake tin or a large casserole, and cover tightly with foil.
11. Bake in the oven in a bain marie for 1½-2 hours until a meat thermometer reads 70°C or a knife comes out hot.
12. Press the terrine and allow to cool; refrigerate, still weighted, overnight.

The result was slightly wetter and more friable than I would have liked, probably partly as I used some not fully thawed frozen spinach and frozen mushrooms with the end of a bottle of whiskey which was probably nearer a large wineglass full. It could also have done with pressing under heavier weights. On the other hand it was very palatable and very garlicky.

Oh, and the ingredients were, naturally, themed for the Coronation:

• For England: game, sausage
• For Scotland: whisky
• For Wales: leeks
• For Ireland: bacon
• For the British Empire: the spices

Now what stunt do I pull off for Culinary Adventures #100?