Bavette terrine with carrot, turnip, and pistachios
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
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Ingredients
|
1 |
kg |
bavette (flap meat) |
|
1 |
l |
aspic |
|
2 |
tbsp |
peeled green pistachios |
|
1 |
|
cooked onion |
|
3 |
tbsp |
cornichons |
Preparation method
- Clean the meat thoroughly and gently simmer the meat in a stock until done.
- Mix the roughly chopped meat with the onion, pistachios, and cornichons.
- Transfer to a terrine and pour over the aspic.
- Leave to set.
Serving suggestions
- Delicious with mustard and country bread.
- Goes well with a classic salad such as Waldorf salad.
- Serve as a starter together with an onion component.