Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Rabbit terrine with plums and Mirabelle eau-de-vie


You'll need to start this recipe the day before.

You'll need

  Rabbit terrine 300 gm small mirabelle plums or tinned plums, drained (see note) 1 (about 1.3kg) rabbit, deboned (about 600gm meat), liver and kidneys reserved and coarsely chopped 350 gm pork sausages, skins removed 150 gm pork loin, finely diced 50 gm fine dry breadcrumbs 2 eggs, lightly beaten 1 tbsp thyme leaves 60 ml (¼ cup) mirabelle eau-de-vie (see note) 180 gm pork back fat, thinly sliced into long, thin pieces to line terrine lengthways ¼ cup goose fat, to seal terrine 200 gm (1½ cups) cornichons, to serve   Dandelion salad ¼ cup extra-virgin olive oil 1½ tbsp white wine vinegar 1 tbsp Dijon mustard 35 gm (1½ cups) firmly packed dandelion leaves, washed (see note)

Method

  • 01
  • Score bases of plums, using a small sharp knife, and place in a saucepan of boiling water for 1 minute or until skins begin to split, then drain, cool and peel. Halve plums and remove stones. Set aside until needed.
  • 02
  • Place rabbit meat between 2 pieces of plastic wrap and, using a meat mallet, gently flatten to 4mm thick. Set aside until needed.
  • 03
  • Combine sausage meat, pork loin, rabbit liver and kidneys, breadcrumbs, eggs, thyme and eau-de-vie in a bowl and season to taste with sea salt and freshly ground white pepper.
  • 04
  • Preheat oven to 180C. Line the base and sides of a 1.75 litre-capacity (30cm long x 11cm wide) terrine with 6 slices of slightly overlapping pork back fat laid lengthways. Add one-third of the sausage mixture and press down well. Trim rabbit to fit terrine and arrange half of the rabbit in a layer over sausage mixture. Add half of the remaining sausage mixture, pressing down well, top with a layer of plums, then top with remaining sausage meat, pressing down well. Add remaining rabbit, pressing down well, and cover with remaining pork back fat. Cover tightly with foil, place on a wire rack in a roasting tray and fill with enough hot water to come halfway up the sides of the terrine and bake for 1¼ hours. Remove and place on a tray to cool.
  • 05
  • Cut a piece of thick cardboard to fit inside the top of the terrine and wrap in foil. Place on top of terrine, weigh down with food cans and refrigerate overnight. Remove from refrigerator and remove foil. Remove top layer of back fat and discard. Carefully wipe top of terrine with a damp cloth, spoon goose fat over, cover with plastic wrap and refrigerate for another 3 hours or until goose fat is firm.
  • 06
  • For salad, whisk oil, vinegar and mustard in a small bowl and season to taste. Drizzle over dandelion leaves and toss gently to coat.
  • 07
  • To serve, unmould terrine, thickly slice and arrange on plates with salad and cornichons to the side. Remove back fat from around terrine and discard before eating.

Note Mirabelle plums are very sweet and have a golden skin. They're typically found in Europe. If unavailable, substitute with small blood or sugar plums. Mirabelle eau-de-vie is a clear plum-flavoured brandy. It's available from Vintage Cellars. If unavailable, substitute with normal brandy. Dandelion leaves have a slightly bitter taste and are best picked wild. If unobtainable, substitute rocket or watercress.


At A Glance

  • Serves 8 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Floral Alsatian gewürztraminer.

Featured in

Jul 2007

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.