Slice it Up!: Embutido Country Terrine

What is a terrine? To answer that, we must be able to define pate first. Pâté is generally used to refer to various elegant, well-seasoned ground-meat preparations. A pâté can be satiny-smooth and spreadable or, like country pâté, coarsely textured. It can be made from a finely ground or chunky mixture of meats (such as pork, veal, liver or ham), fish, poultry, game, vegetables, etc. Pâtés may be cooked in a crust, in which case they're referred to as pâté en croûte. They may also be cooked in a pork fat-lined container called a terrine (or any other similarly sized mold), in which case they're called pâté en terrine. Today the terms pate and terrine are often used interchangeably. From Epicurious. Com.

I got my inspiration for this week's theme from 80 Breakfasts' Country Terrine which was taken from Vogue Travel + Living. However, I used the ingredients of Embutido.

• ham
  
• ground lean pork
• grated cheese
  
• raisins
  
• pickles
  
• spanish paprika
  
• worcestershire sauce
  
• salt and freshly ground black pepper
• onion peeled and chopped finely
• tomato catsup
  
• eggs
• breadcrumbs
  

- In a bowl combine the chopped ham, ground pork, eggs, breadcrumbs, cheese, pickles, raisins, catsup, onion, paprika and worcestershire sauce. Season well.
- Line a 30cm x 11 cm x 10 cm terrine with baking paper.
- Spoon the mixture into the prepared terrine. Cover with baking paper. Wrap the whole terrine in aluminum foil.
- Place the covered terrine in a roasting pan and pour warm water until halfway up the side of the terrine. Place in the oven and cook for 1 1/2 hours.
- Remove from oven and set aside to cool. Slice, garnish and serve.

I ran out of vienna sausage and chorizo bilbao but you can include these too.  I like cooking the embutido using the terrine. The possibilities are many.  Bron Marshall's website narrates how she layered her Pork Terrine with small sliced red plums.  And once cooked, she garnished it with sage and brushed it with plum jam for that extra cooking in the oven until the top became golden.  Mine? I dressed it up with cheese sauce but three hungry kids can no longer wait for the camera.