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Spiced Lamb Terrine

Spiced Lamb Terrine
Lamb aficionados delight in this boldly spiced terrine (essentially a molded, coarsely-textured pâté) with chunks of poached lamb tongue and whole coriander seeds. Serve slices of the terrine with grilled flatbread and quince chutney, as part of a North African-inspired meal. Hockenos suggests pairing the terrine with a fresh or semi-soft chevre; the tangy, bright notes will play brilliantly off of the spices and flavor of the lamb.
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FORCEMEAT
  1. 1 ½ teaspoons peppercorns
  2. 2 teaspoons cumin seeds
  3. 2 allspice berries
  4. 2 dried bay leaves
  5. 2 pounds boneless lean lamb shank, cut into 1-inch cubes
  6. 1 pound pork back fat, cut into 1-inche cubes
  7. 2 tablespoons plus 1 teaspoon fine sea salt
  8. ½ teaspoon curing salt (available at specialty and some hardware stores)
  9. 2 tablespoons crushed, dried Aleppo pepper
  10. 1 tablespoon finely chopped garlic
BRINED TONGUES
  1. 1 tablespoon peppercorns
  2. 1 tablespoon yellow mustard seeds
  3. 3 allspice berries
  4. 2 bay leaves
  5. 1 cup fine sea salt
  6. ½ cup sugar
  7. 4 quarts boiling water
  8. 6 lamb tongues or 4 pork tongues
TONGUE POACHING LIQUID
  1. 8 cups lamb or other meat broth
  2. 1 cup dry white wine
  3. 3 cloves garlic, smashed
  4. 1 star anise, toasted
  5. 2 dried cayenne chilies
  6. 1 piece orange peel, about 2 by 1 inch
  7. 1 tablespoon fine sea salt
PANADE
  1. ¼ cup strained tongue poaching liquid
  2. ½ cup heavy cream
  3. ¼ cup fresh bread crumbs
GARNISH
  1. Reserved diced tongues
  2. 2 tablespoons coriander seeds, toasted
  3. 2 tablespoons finely chopped fresh Italian parsley
  4. 2 tablespoons finely chopped fresh oregano
  5. 1 tablespoon crushed, dried Aleppo pepper
FORCEMEAT
  1. 2 pounds pork back fat, sliced into thin, 1-inch-wide strips, 8 to 10 inches long, or 1 piece caul fat, about 8 by 20 inches
  2. Heat oven to 325°. To make the forcemeat, spread the peppercorns, cumin, and allspice on a baking sheet and toast for 3 to 5 minutes, until fragrant. Let cool completely, then transfer to a spice grinder, add the bay leaf, and grind finely.
  3. Place the lamb and fat in a large, nonreactive bowl. To make the spice kit, in a small bowl combine the freshly ground spices, sea salt, curing salt, Aleppo pepper, and garlic and mix well. Mix the spice kit with the meat, cover, and refrigerate overnight.
BRINE
  1. To make the brine for the tongues, place the peppercorns, mustard seeds, allspice, and bay on a square of cheesecloth, bring the corners together, and tie securely with twine to make a sachet (or use a muslin bag).
  2. Measure the salt and sugar into a large container and toss in the sachet. Pour in the boiling water and stir to dissolve the salt and sugar. Let cool to room temperature, then add the tongues and top with a plate or other weight to keep them submerged and refrigerate. If using lamb tongues, leave them to brine for 12 hours. For pork tongues, 24 hours.
POACHING LIQUID
  1. In a large saucepan, combine the broth, wine, garlic, star anise, chilies, orange peel, and salt and bring to a simmer over low heat. Cook for about 30 minutes to allow flavors to meld.
  2. Remove the tongues from the brine and discard brine. Rinse the tongues briefly under cold running water, then add to the simmering poaching liquid. Cook until tender, about 40 minutes for lamb, and 1 ¼ hours for pork.
  3. Using a slotted spoon, transfer tongues to a plate to cool. Strain poaching liquid, reserving enough for the panade. When the tongues have cooled, cut them into 1/4-inch cubes.
PANADE
  1. In a bowl, combine the poaching liquid, cream, and crumbs and mix well.
  2. Following manufacturer instructions, fit a meat grinder with the smallest plate and grind the seasoned lamb and fat once. Fold in the panade and grind again. Add the cubed tongues, coriander, parsley, and oregano and mix well by hand for 2 to 3 minutes, until the farce pulls together. Cook a small sample of the mixture in a sauté pan, then chill the sample, taste for seasonings, and adjust as necessary.
ASSEMBLY
  1. Heat the oven to 325°. Bring a kettle filled with water to a simmer. Sprinkle the pepper-covered side is pressed against the terrine. Fill the terrine with the farce. Pack the farce well, tamping down after each addition and then tapping the terrine against the work surface to release any air pockets. Fold the excess back fat over the top; trim any overlap and lid the terrine.
  2. Fold a kitchen towel in half and place in the bottom of a roasting pan large enough to accommodate the terrine. Set the loaded terrine on the towel. Pour the simmering water into the roasting pan to reach one-third of the way up the sides of the terrine. Carefully place in oven and bake or about 1 hour, until a thermometer inserted into the center of the terrine registers 140 degrees. Remove the roasting pan from the oven and gently lift the terrine out of the water bath. Let cool to room temperature, then refrigerate overnight.
  3. To unmold the terrine, uncover and place in a hot-water bath for about 30 seconds to melt the fat gently on the exterior and loosen the bottom and sides from the mold. Remove from the water bath, invert onto a cutting board, and lift off the mold. Slice as much as you plan on serving, then wrap the remainder well and store in the refrigerator for up to one week.
Adapted from In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
culture: the word on cheese http://culturecheesemag.com/

Reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photography (c) 2013 by Alex Farnum

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