Mothers day meal - Fruit Terrine help

[Cotty]

I thought I would cook my mum a nice three course meal for mothers day, she would appreciate that more than taking her to a resturant. Not done anything like this before so thought I would keep it simple.

Starter - Roasted tomato, red pepper and pesto soup. She bought me a blender for christmas so thought I would show her why I wanted it. Tried and tested as I have made this a few times following these instructions http://www.sortedstudents.com/tip/940/interactive-...

Main - Not sure yet. Was thinking something roasted, maybe mixed veg, roast new potatoes and chicken thighs.

Pudding - I was thinking of something I could do in advance like a fruit terrine. There are lots of recepies out there but thought I would ask if anyone has any tried and tested recepies.

This is what I am aiming for


Maybe served with some greek yogurt. I could buy some ice cream and add any extra fruit if it goes pear shaped (see what I did there )

Edited by Cotty on Monday 1st March 11:24

[escargot]

Piece of piss cotters. Just use leaf gelatine and add sugar. Or, the french way; sauternes (or another sweet wine).

[Mobile Chicane]

escargot said:

Piece of piss cotters. Just use leaf gelatine and add sugar. Or, the french way; sauternes (or another sweet wine).

^^^ Sounds like a plan.

However I'd suggest this is a dessert which warrants a 'practice run' - gelatine can be tricky stuff. It needs to fully dissolve, but not boil.

[Cotty]

Mobile Chicane said:

However I'd suggest this is a dessert which warrants a 'practice run' - gelatine can be tricky stuff. It needs to fully dissolve, but not boil.

Thats why I would keep some ice cream in reserve in case I cock it up. Should I go with the wine or leave it out?

Thought about trying it in miniture to practice with ramekins

Edited by Cotty on Sunday 28th February 18:34

[Mobile Chicane]

Go with the wine - sounds like a lovely idea.

[cramorra]

make her strawberries with cream with a difference

for the strawberries get some little terrine forms (silicone muffine forms would be great, too)
fill loose with some good quality sliced and sugared strawberries (obviously leave some room
take a cup of Elderflower liquer (or cordial if you cant get liquer) heat it and disolve the right amount of gelatine for your total amount of fluid needed (to fill your berry dishes), sweeten to taste (sweeter is better then less sweet) - let cool (this is very important the the result is cool but NOT set) and top up with pink champagne or good quality rose cava - it is important that the stuff has cooled enough the leave bubbles in the champagne, but not set to aloww mixing and pouring
Put over strawberries and in fridge to chill and set
Serve witch double cream and some mint leaves and white chocolate buttons
If you want to go all the way use the rest of the fizz to make a champagne granita to serve with this
Good Luck - you ll be mothers finest...

[Cotty]

As you know I don’t exactly skimp on portion sizes, however, I realise that not every one has the same capacity as me and probably couldn’t get through a whole chicken. I am going to serve chicken thighs but how many should I serve per person? Two?

[sherman]

Cotty said:

As you know I don’t exactly skimp on portion sizes, however, I realise that not every one has the same capacity as me and probably couldn’t get through a whole chicken. I am going to serve chicken thighs but how many should I serve per person? Two?

Sounds about right.

[escargot]

If they're the small pre-packed jobs from a supermarket, you'll probably need 2 large or 3 small per person.

[escargot]

BTW; with regards to the jelly, you can easily do a quick test run in a small ramekin first, in fact, if you've never made it before, i definitely would do. Particularly if you're using wine as it's not for everyone.

[Cotty]

This looks pretty straight forward
http://www.sainsburys.co.uk/groceries/index.jsp?bm...

Time to experiment

[sherman]

Cotty said:

This looks pretty straight forward
http://www.sainsburys.co.uk/groceries/index.jsp?bm...

Time to experiment

Your link isnt right it just goes to the Sainsburys homepage.

[dougc]

This might help...

http://www.jamieoliver.com/recipes/fruit-recipes/e...

[Cotty]

sherman said:

Cotty said:

This looks pretty straight forward
http://www.sainsburys.co.uk/groceries/index.jsp?bm...

Time to experiment

Your link isnt right it just goes to the Sainsburys homepage.

Oops

200g sugar
750ml rose wine
8 leaves gelatine or 2 sachets powdered gelatine, soaked
125g punnet raspberries
250g punnet strawberries
125g punnet blueberries


MethodPlace the sugar and wine into a saucepan over a moderate heat. Bring to the boil and dissolve the sugar. Remove from the heat.
Add the soaked leaf gelatine (or dissolved powdered gelatine) to the wine syrup. Cool the syrup over ice for 5-10 minutes.
Line a 1kg loaf tin with cling film, leaving an overhang around the edge of the tin.
Pour some wine syrup into the tin to reach a height of 5mm. Sprinkle a small quantity of berries into the syrup and refrigerate until the syrup is set.
Repeat this process using the remaining berries until the tin has been filled.
Fold the overhang of cling film over the top of the terrine and refrigerate for 3 hours or overnight.

[taldo]

cotty, if you make it dont put pineapple in it as it will bugger your gelatine and you wont get a set. as i remember, 4 leafs will set a pint of liquid, put an extra leaf in per pint if you add any booze.

[Cotty]

taldo said:

cotty, if you make it dont put pineapple in it as it will bugger your gelatine and you wont get a set.

I read that both pineapple and kiwi fruit will cause issues with setting. As they are not fruits I thought about useing I don't thing I will have that problem. Cheers for the tip though.

[Cotty]

Thought I would take a leaf out of Cactussed book and lay a proper table


I need a table protector so I can lose the table mats

[Mobile Chicane]

^^^ And...?

You can't leave us hanging. Pics of the grub, please.

[Cotty]

Doing the meal tomorrow, I have the week off work.