I've been making terrines, but I think I'm doing something wrong.
When they're cooked there's a lot of fat and liquid around the meaty terrine part.
Do I pour it off while it's still warm or do I leave it? If I don't pour it off I end up with soft fat and brown goo all over the outside.
Am I maybe cooking it too long?
Anyone had the same problem?
I leave it and the liquid turns to a jelly. But it needs to be eaten quite quickly as jelly goes off fast. If you want to keep the terrine for up to a week, pour off the jelly, (keep it - tastes lovely!!), let the terrine cool, and pour melted lard around the meat, to cover it. Let it cool and refrigerate.
Usually, I leave the jelly, eat some and portion the rest up - it freezes very well.