baking & roasting

Game terrineServes 10Ingredients:400 g hare or rabbit, diced2 onions, finely diced100 g white bread, diced5 tbsp sherry6 tbsp creamSalt and freshly groundblack pepper1 tsp thyme, finely chopped1 egg125 g crème fraîche750 g mushrooms, sliced1 onion, finely diced20 g butterMethod:1. Combine the diced meat, onions and bread in abowl. Mix the sherry, cream, salt, pepper and thymetogether, and add to the meat. Mix well, and leaveto stand for about an hour.2. Gently fry the remaining onion in the butter, addthe mushrooms and continue to fry until all theliquid has evaporated.3. Using a hand-held blender, coarsely blend the meatmixture, gradually adding the egg and crèmefraîche. Chop the mushrooms coarsely, and fold intothe rest of the mixture.4. Transfer into a greased loaf tin or terrine, and bakeuncovered.Setting: Fan plus ConventionalTemperature: 150–170°C 180–200°CShelf level: 1 2Duration: 25–35 minutes 25–35 minutes+ pre-heatingBaked artichoke heartsServes 3Ingredients:8–10 tinned artichoke hearts200 ml double cream100 g cream cheese with herbs100 g Cheddar cheese, grated75 g ham, dicedA little grated nutmegand seasoning, to tasteMethod:1. Gently heat together the cream, cream cheese andhalf of the Cheddar, stirring until smooth. Seasonwith salt, pepper and nutmeg to taste. Add thediced ham.2. Arrange the drained artichoke hearts in the bottomof an oven-proof dish, pour over the cheese sauce,and scatter the rest of the cheese over the top. Grilluntil golden.Setting: GrillTemperature: 275°CShelf level: 3Duration: 8–10 minutes+ pre-heating134