Potato And Nut Terrine

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 cups potatoes, diced (mealy is better)
• 1 1/2 cups pecans
• 1 1/2 cups unsalted cashews
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 1/4 cups mushrooms, diced
• 2 tablespoons butter
• 2 tablespoons italian seasoning (or fresh herbs if you have them)
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 eggs
• 1/2 cup soft cheese (full fat is best)
• 1/2 cup parmesan cheese, grated
• salt and pepper
• 3 large tomatoes, peeled and chopped
• 2 tablespoons tomato paste
• 1/3 cup red wine
• 1 tablespoon red wine vinegar
• 1 pinch sugar

Recipe

• 1 lightly grease a 2 lb. 4 oz/1 kg loaf pan and line with baking parchment.
• 2 cook potatoes in a large saucepan of lightly salted water, boiling for 10 minutes. drain and mash.
• 3 finely chop the nuts or process in a food processor. mix with onion, garlic, and mushrooms. melt butter in a skillet and cook the mixture for 5-7 minutes. add herbs and spices. stir in eggs, cheese, and potatoes and season to taste with salt and pepper.
• 4 spoon mixture into prepared loaf pan, press down firmly. cook at 375 for 1 hour until set.
• 5 for sauce, mix tomatoes, paste, wine, vinegar, and sugar in a pan and bring to a boil, stirring. cook for 10 minutes, until tomatoes have reduced. press through a strainer or blend in food processor. turn the terrine out of the pan onto a serving plate and cut in slices like meat loaf. serve with sauce.