You’ll probably need something to cut-and-come-again this Christmas. A fruit-studded terrine, a cake other than The Cake, that can be sliced as required then stored until you need it again. Such dishes are good to have around in this season of kitchen fiddle and faff.
What I particularly value is something that will last in fine fettle for a day or two. I find it reassuring to know there is always a paté in the fridge to offer with sour gherkins and a pile of crisp toast, and it is always helpful to have a cake up your sleeve, in this case a cake less sweet than we are used to.
Terrine of pork, smoked bacon and cranberries
A coarse, fruit-speckled pork pâté to serve over the holidays. I like to keep the texture moist by using minced pork that is generously marbled with fat. Stored in the terrine or glass jar in which it was cooked, well refrigerated, it should keep for a week. I like a loose texture, but if you prefer a more dense consistency that cuts neatly then press the pâté when it comes out of the oven by putting a heavy weight on top. Knobbly cornichons provide an accompanying snap of acidity and I also like to serve mine with hot toast and green olives, the saltier the better.
Serves 8
onion 1, medium sized
butter 30g
thyme leaves 2 tsp
rosemary leaves 1 tsp
smoked bacon 250g
minced pork 400g
mace ½ tsp
juniper berries 12
apricots 80g, dried
cranberries 60g, fresh
marsala or brandy 2 tbsp
To finish:
bacon 2 rashers
bay leaves 4
juniper berries 12
cranberries 6
You will also need 2 small (500ml) ovenproof preserving jars or a suitable earthenware terrine
Preheat the oven to 180C/gas mark 4. Peel and finely chop the onion. Melt the butter in a deep pan over a low to moderate heat then add the chopped onion and leave to soften, stirring from time to time. Chop the thyme and rosemary and stir into the softening onion.
Remove the rind from the bacon, then chop the rashers finely. Put the pork mince in a mixing bowl and add the bacon. Remove the pan from the heat, then add the cooked onion to the minced pork. Season with the ground mace, a ½ tsp of salt and plenty of black pepper. Crush the juniper berries using a pestle and mortar. Chop the dried apricots then mix into the pork together with the crushed juniper berries, the fresh cranberries and the Marsala or brandy. Check all is mixed well then push into the jars or terrine.
Cover the surface of the mixture with the bacon rashers, tucking them down the side of the jars, then press the bay leaves, juniper berries and cranberries into the surface. Cover loosely with the lid (do not seal with the metal clip) or cover the top with baking parchment, secure with string or a rubber band, then tin foil.
Half fill a roasting tin with hot water, place the jars or terrine into the water so it comes half way up the sides. Bake for 80 minutes. Leave to cool in the switched off oven, remove, then refrigerate overnight.
Seed cake with clementine icing
A crunchy, textured cake that will appeal to those who like their cakes not too sweet. Swap the beetroot for a second apple if you wish.
self-raising flour 225g
baking powder 1 scant tsp
ground cinnamon ½ tsp
sunflower oil 180ml
light muscovado sugar 125g
golden caster sugar 100g
eggs 3
raw beetroot 1, small, peeled (100g)
apples 150g, 1 medium
lemon juice 1 tbsp
sunflower seeds 25g
pumpkin seeds 15g
poppy seeds 10g
For the icing:
mascarpone 150g
cream cheese 150g
icing sugar 75g
clementines 2
crystalised oranges 2
Set the oven at 180C/gas mark 4. Line the base and sides of a loaf tin measuring about 20cm x 10cm x 8cm with baking parchment.
Sift together the flour, baking powder and cinnamon. Put the sunflower oil and sugars into the bowl of a food mixer and beat for 3 or 4 minutes until thoroughly creamed. Break the eggs into a bowl, beat them lightly with a fork to combine whites and yolks then add them, a third at a time, to the mixture, beating continuously.
Grate the beetroot and the apple into a bowl using the coarse side of the grater, then add the seeds and the lemon juice.
Add the flour to the sugar and egg mixture, stop the mixer then gently fold the apple, beetroot and seeds into the mixture with a large metal spoon or rubber spatula, only stirring enough to evenly distribute the fruit and vegetables. (Too thorough a mixing will send the cake pink.) Transfer to the lined cake tin.
Smooth the surface of the cake then bake for 50-60 minutes until lightly firm. Test for doneness after 50 minutes. If it is not yet done, cover loosely with foil to prevent over-browning and continue cooking for 5-10 minutes. Remove it from the oven and leave to cool, in its tin, for 30 minutes before carefully removing and placing on a rack.
When the cake is completely cold, make the frosting. Cream the mascarpone and the cream cheese together then add the sugar. Finely grate the zest of the clementines and fold in to the frosting. Spread over the cake.
Slice the crystalised fruits in half then into thick segments. Decorate the cake with the segments.
Email Nigel at nigel.slater@observer.co.uk
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