Sunday, September 30, 2012

Pork, Veal and Ham Terrine

Our foray into Terrine world continues today with an all meat fest terrine of Pork, Veal and Ham!

I remember sitting down for dinner in a Nice restaurant in France and ordering a country cottage pie and being presented with a variation of this terrine and some warm slices of first slightly miffed at not receiving a pie...I soon realised what a serendipitous joy had landed on my all too willing taste buds...

The lovely combination of these meats are delicious as they are draped with mushrooms to complete the terrific terrine.


  • 2 slices white toast bread
  • ¾ cup cream
  • 500g pork and veal mince
  • Salt and pepper to taste
  • ½ teaspoon dried thyme or sage
  • 1 tablespoon cornflour
  • 185g of small mushrooms
  • 2 tablespoons butter
  • Mushroom slices for decoration

Pull bread into pieces, put into a bowl and pour the cream over.  Leave the mixture for 10 minutes and then, using a fork, mash well.

Mix together pork, veal, salt, pepper, thyme or sage and the cornflour.  Stir in the bread and work the mixture until smooth.

Wipe mushrooms with a damp cloth, remove stalks and cut caps into slices.  Fry the slices in butter until softened, drain on paper towels and chop into pieces.

Dice the ham very finely, add to meat mixture, along with the mushrooms and stir in.  Spoon into a greased 4-5 cup loaf tin or oblong ovenproof dish, press down, smooth the top.  Cover with foil, tie with a string.

Put into a baking dish containing enough water to come halfway up the sides of the tin and bake in a moderate hour for 1 hour.

Remove from oven, leave for 5-7 minutes, pour fat from tin.  Cover with fresh foil, put a weight on top and chill overnight. 

Decorate top with sliced mushrooms and serve with a salad and yummy crusty bread.

Cocinar, comer y ser feliz!

Thursday, September 20, 2012

Cocina de Mama - features on YouTube

Cocina de Mama was asked to feature some of the favourite internet chefs on YouTube!  It was nice to see the little video highlighted on the front page of the site today!

Thanks as always to all the incredible foodie friends who follo, read and support the little blog that could!

Friday, September 14, 2012

Tuna Terrine with Caper Sauce

I recently raided some old recipes that belonged to my nona and I found this little gem hidden under yellowed sheets of yumminess on don't tend to see good terrine on family tables any more, my encounter is usually at high end restaurants, so I say it's time to bring back the terrine to every day folks!

Tuna Terrine with Caper Sauce


  • 425g of tuna in brine, drained and flaked.
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup soft breadcrumbs
  • ½ cup milk
  • 1 teaspoon french mustard
  • Cayenne pepper
  • 6 black olives, pitted
  • Few thin strips of red capsicum

Caper Sauce:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon chopped capers
  • 1 teaspoon lemon juice
  • Parsley and capsicum to garnish

In the food processor, place tuna, eggs, cheese, breadcrumbs, milk, mustard and cayenne pepper to taste.  Process until smooth.

Grease and line the base and sides of a 4-5 cup terrine or loaf dish with baking or greaseproof paper.  Arrange olives and capsicum in a pattern in the base and pour in the tuna mixture.  Tightly cover with lid or foil.

Place terrine in baking dish, fill dish with boiling water to come half way up the sides of terrine.  Bake at 180 degrees Celsius (moderate oven)  for 30-35mins until firm.  Remove from water and chill until needed.

For caper sauce stir together mayonnaise, sour cream, capers and lemon juice.  Cover and chill.

To serve unmould terrine on to chilled platter; peel of paper, then garnish with parsley and capsicum.  Slice and serve with caper sauce.

Cocinar, comer y ser feliz!

Sunday, September 9, 2012

Spicy Pumpkin Loaf

Delicious walnuts straight from the tree!

Part of the fun of being on my Uncle's farm in Argentina is running around seeing how many of the ingredients you can find around the place. 

When we made the spicy pumpkin loaf we had found the pumpkins, picked up the walnuts that had fallen from the giant tree and I had to hunt for the eggs!  Now I realise where the fun game of the Easter egg hunt came from...those hens are tricky - they really know how to hide an egg!!

Spicy Pumpkin Loaf


  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground allspice
  • 2 eggs
  • ¾ cup firmly packed brown sugar
  • ½ cup vegetable oil
  • 1 cup mashed, cooked, well drained pumpkin
  • ½ cup chopped walnuts

Sift together flour, baking powder, soda, salt, cinnamon, nutmeg and all spice.  Beat the eggs, add sugar, oil and pumpkin, beat to blend thoroughly.

Add to the dry ingredients, stir until thoroughly combined, then stir in the walnuts.  Turn into a greased 23 x 12cm loaf tin.

Bake in a moderately slow oven for about 70mins, or until done when tested.  Remove from the oven, let it cool down in the tin for 10mins and then turn out on to a wire rack.

Cool before cutting.  Delicious!

Cocinar, comer y ser feliz!

Friday, September 7, 2012

Pumpkin Muffins

Pumpkin Muffins

Not a bad job for my first pumpkin hunt!
I recently visited my Uncle’s farm in Alvarez in Argentina.  One of the most delightful moments was being tasked with going through the pumpkin patch and picking some delicious specimens for the many treats we made that day! 

Over the next couple of weeks I’ll post some of the recipes I scribbled down that day!

Here’s a delicious recipe for Pumpkin Muffins.

Pumpkin Muffins


1 ½ cups self raising flour
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon mixed spice
½ cup firmly packed brown sugar
½ cup sultanas
1 egg
¼ cup vegetable oil
½ cup mashed, drained and cooked pumpkin
½ cup milk

Sift flour, salt, nutmeg and spice into a bowl, stir in sugar and sultanas. Beat egg, add the oil, pumpkin and milk, blend thoroughly.

Add the dry ingredients and stir until thoroughly mixed.  Turn into 12 well-greased , deep patty tins and bake in a moderate oven (180 degrees celsius) for 18-20mins or until cooked.  (You can add a few pumpkin seeds on top for decoration)!

Serve hot from the oven with lashings of butter!

Cocinar, comer y ser feliz!

Sunday, September 2, 2012

Devilled Beef Loaf

Happy Father's Day!  Today we are celebrating our last of the meatloaf recipes with the the daddy of all meatloafs....Devilled Beef Loaf.

My mum used to make this for Dad all the time.  It was easy to make, didn't cost a lot and when paired with a lovely salad, potato salad or mash in colder days made a perfect meal.  She would   have it ready when he would come home from a long day of working his two jobs...we'd be waiting for him to walk through the door and jump on him when he came in all ragged and tired...but always with enough energy to wrestle and laugh and when daylight was still around take us to the park down the road...

Daddy.   You're the best. x

Devilled Beef Loaf

  • 750g lean minced topside
  • 1 cup grated carrots
  • 1 medium-sized onion, chopped
  • ¼ cup chopped parsley
  • 1 egg, lightly beaten
  • 1 teaspoon salt, pepper to taste
  • 2 cups grated cheddar cheese
  • 1 tablespoon honey
  • 1 teaspoon worcestershire sauce
  • 2 teaspoons dry mustard
  • Pinch cayenne pepper

Combine the meat, carrot, onion parsley, egg, salt and pepper. 

Press into a loaf tin and make in a moderate oven (180 celsius) for 1 hour.  When you take it out of the oven, carefully pour out the liquid from the tin and turn out the loaf on a serving dish.

Combine the remaining ingredients and press over the top of loaf.  Place under a hot grill until the cheese is bubbling and golden brown. 

Cocinar, comer y ser feliz!

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