• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Pork Terrine with Picked Pears & Celeriac Remoulade

Pork Terrine with Picked Pears and Celeriac Remoulade
A lovely starter for Saturday dinner ,it can be entirely prepared in advance which means I can spend the weekday evenings pottering about making food but have time at the weekend to get out .

On served with a few salad leaves and in this case walnut bread lightly toasted , you could replace the pate with a nice stilton or wensleydale for vegetarians. Pate is just wonderfully easy to make and looks very impressive, I made one last Christmas from a Nigel Slater recipe .

Coarse Pork Terrine

Coarse Pork Terrine

Coarse Pork Terrine

1tbsp of Butter
1 tsp of crushed juniper berries
12 black peppercorns
10 sprigs of thyme
3 cloves of garlic finely chopped
1 small onion finely chopped
200g of streaky bacon
400g of fatty pork minced
400g of pigs liver finely chopped

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Melt the butter in a pan and add the garlic , onions , juniper berries , peppercorns & half the thyme
  3. Mix with the pork and liver together and stir in the spiced butter
  4. Place several thyme sprigs in the bottom of a loaf tin and cover the inside with streaky bacon
  5. Fill the inside and fold strips of bacon over the filling
  6. Put the loaf tin into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish.
  7. Bake for 1 hour.
  8. Remove the loaf tin from the roasting tin
  9. leave to cool , place in the fridge overnight with a plate over the top and weighted down ( I use the a stone mortar )
  10. This will keep in the fridge for a good few days
  11. when you wish to serve , to turn out to loosen you can place the loaf tin back in a bowl of warm water for a minute or then ru two , then turn the pate out onto a plate

Pork Terrine

Pork Terrine

Coarse Pork Terrine

Pickled Pears

Picked Pears

Picked Pears

Pickled Pears

These are a lovely accompaniment here for pate but other cold meats and cheese too particularly something smelly like stilton

Pickled Pears

6 pears
3 slices of lemon zest
12 peppercorns
6 cloves
3 juniper berries

  1. Peel the pears and slice in half
  2. Pour the cider vinegar and spices into a pan
  3. simmer until reduced by half
  4. Add the sugar and simmer for a further 10 minutes
  5. add the pear to the pan and leave overnight to cool
  6. Pour the pears and pickling liquor into a perserving jar . These should be left for a least two days but will keep for up to a week

Celeriac Remoulade

Celeriac Remoulade

A whole summer of being vegeterian in france I lived on celeriac remoulade with french bread. Eating this I am always transported back to being 14 the heat of France which is pretty nice in the cold of english December …but this is also a lovely accompaniment for cold ham…

Celeriac Remoulade

300g celeriac bulb
10ml of olive oil
2 egg yolks
2 tbsp of dijon mustard
1 tsp of salt
1 tsp of pepper
3 tbsp of white wine vinegar

  1. Finely grate the celeriac
  2. Whisk together the egg yolks with the olive oil and salt til glossy
  3. Mix in the mustard , white wine vinegar and pepper
  4. Leave to cure for a few hours.

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