Guillaume Brahimi needs no introductions…
I thought that his gorgeous country-style terrine would be the perfect culinary candidate for my next post in the Royal Selangor jelly mould challenge because the source of the recipe, I’ll explain that in a second, supports a similar cause through funding a cancer awareness and patient care program, here in Sydney. The terrine would also make this entry my first, cooked dish.
I first “met” Guillaume during Maeve O’Meara‘s French Food Safari that aired on SBS. What I loved about him is that despite his success as a chef – Guillaume at Bennelong is coming up to its 10th anniverary at the Sydney Opera House in November this year, he was witty and charming and completely down to earth.
I’ve had the pleasure of lunching at Guillaume’s Melbourne bistro, aptly named Bistro Guillaume, a few times too. Always arriving almost too early, unable to contain my tastebuds’ excitement for the fare ahead and staying past the “closing time of 3pm” enjoying the wonderful service and atmosphere of the space. Chic, cosy, grand, homely, Parisian, modern – all those words would be a fitting description of the place and food served there.
My favourite dish? The charcuterie plate with the aforementioned, amazing country-style terrine! No matter what other French morsels feature on the list, my heart skips a beat when I think of the gorgeous, good old-fashioned terrine flavoured with a pinch of tradition and a good helping of Guillaume’s brilliance.
As we were leaving the Bistro a good 30 minutes after “closing time” I spotted Guillaume at the front bar. He had just changed from his chef’s whites and was signing copies of his debut cook book, Guillaume Food for Friends (Lantern, an imprint of Penguin Books, $79.95). I took the opportunity to mention my admiration for his work ethic and purchased a copy of the book, which he happily signed for me. (Read on how you can get your own signed copy!)
During our short interaction, Guillaume was witty and charming and down to earth, just as I imagined him to be. When I read the opening pages of the book, dedicated to a friend who had passed from a brain tumour, I realised what a great man he really is: all the proceeds from the sale of the book are being donated to the Chris O’Brien Lifehouse at the Royal Prince Alfred Hospital in Sydney to help provide early detection, better treatment and integrated cancer care! In an instant my respect for Guillaume, his work and dedication to not only further himself but to help others, rose further than I ever thought possible. I cried. What a man!
I really encourage you to support both Royal Selangor and Guillaume by purchasing their products because they are selfless and generous in their donations to the cause. You will have seen already so many great things you can do with the Nick Munro designed jelly mould. And this gorgeous cook and story book will allow you to take a peek into nine very different and utterly remarkable homes, and the lives of those who live, cook and entertain there. Guillaume will also open the doors to his own ‘homes’, sharing stories and recipes from his family home, and his restuarants. To get your own signed copy of the book, click here.
Don’t forget, each comment on the Royal Selangor Get Your Jelly On challenge posts on my blog (Day 1, Day 2, etc) is your entry to win an Olympus VG-110 camera. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.
Makes 1 serve (in a Royal Selangor jelly mould)
Guillaume’s country style pork belly terrine
Adapted, with no disrespect, from Guillaume, Food for Friends. It is recommended that the terrine-making process be started 48 hours before serving to develop a greater depth of flavour. I have never been known for food patience, so I added a little more herbs and a good splash of 20 year old port to intensify the flavours and reduce the wait to overnight.
For the overnight marinating:
- 180g pork mince
- 50g pork belly, rind and bones removed
- 1 clove of garlic
- 1 tbsp of good quality port // or brandy // or sherry
For flavouring the filling (next day):
- 1 tbsp fresh thyme, leaves only
- 1 tbsp fresh rosemary, leaves only
- 1 tbsp fresh chevril (French parsley with an aniseedy flavour)
- 1 clove of garlic
- a pinch of salt and white pepper
For lining the mould:
- 6 slices of prosciutto
To prepare the terrine mixture for marinating: place pork mince in a bowl. Chop pork belly into 1cm pieces. Crush garlic. Add chopped pork belly, garlic and port to the mince and mix well with a spoon. Cover with cling film and refrigerate overnight.
To prepare the terrine mixture for filling: chop finely the thyme, rosemary and chevril. Crush garlic. Add the chopped herbs, crushed garlic, salt and pepper to the mince and mix well, this time with your hands. Cover with foil and place back in the fridge while you prepare the mould.
To prepare the mould: line it with slices of prosciutto, making sure there are no gaps and the slices are overlapping slightly. Allow some of the prosciutto to overhang and it will serve to wrap up the bottom of the cone.
To fill the mould: spoon pork mixture into the mould, a little at a time, compacting it as you go. Fill to the top then wrap up the overhanging prosiutto slices over the pork mixture so that there are no gaps.
To cook: bring a large saucepan of water to the boil. In the meantime wrap the mould in about 4 layers of cling film. Place in a zip lock bag. Reduce heat to a low, so that the water is not even simmering (between 80-90C or 175-195F).
Place the wrapped terrine mould in the water and leave for 25-30 minutes, or until the internal temperature of the meat – I used a simple meat thermometerfor this, reaches 68C (155F). Remove from water with a pair of tongs and discard of the plastic wrap and bag. Allow to cool a little before placing the mould into a mug and weighing the terrine down with a can or two. Allow to rest like this is the fridge for an hour or two before serving.
To serve: remove the terrine from the mould and place on a wooden serving board or plate. Serve with cornichos, sourdough or rye bread, pickeld chanterelles and lots of Dijon mustard.