IMBB9 Beef, Guinness, and Lamb Terrine

Never made a terrine before and I think it has something to do with the reason I don't make many cakes, the intrinsic fussiness of presentation. On the plus side, the variety of possible ingredients allows a large range of thematic interpretations. I had considered doing one that resembled the layers of the earth but decided that I'd make an Irish one for an Irish friend's 30th and work over an old favourite. The party was postponed a week but the terrine went on.

To tell the truth, I can't be arsed writing everything down but here's a sketch - if you want more details, you know where to find me.

Beef and Guiness Stew as here but without the spuds and the addition of the aromatics - leek (ermm Celtic heritage), carrots and celery. No red wine (not irish) or beef stock (didn't want to use commercial stock).

The spuds were to make their own layer and were thinly sliced and steamed above the bubbling stock above. The idea was the fumes would infuse into the potatoes like damp smoke. Did it work? Exceeeeeeeeeeeedingly subtle.

Lamb and Kidneys
Oven roasted slowly and moistened with the above stock. Shredded when done.

Aspic
French jiggery pokery that I couldn't really see the point of but when Le Cordon Blue at Home says do it, then you do it. The stew was strained and the beef shredded and the stock returned with a new round of aromatics and egge whites that were to capture rogue impurities. Strained after half and hour and still bits, so it was all twice strained through a tea towel. Reheated later with 1 tbs of gelatine.

Assembly
Had a great plan to pipe a mashed potato Celtic design but this was downgraded to the famous and much toasted, I'm sure, Ley Line Following Potato Circles of County Cork with a green, sweated-in-butter leek background. Then the lamb and kidney, a layer of potatoes, and then the beef, and filled with aspic (barely enough).

Eating
Taken over for Sunday arvo beers. I was impressed with the dots against the green even thought they'd somewhat randomised. Carving was a disaster and I think it may have called for some kind of drop saw or high tech laser. THIS WAS NOT HOW IT WAS MEANT TO BE. The taste, fine but not knock your socks off, maybe a few veal bones in the soup may have helped. Enjoyable. yep that's it. Looked at the residual pile of meat and jelly and it made me not think of the Emerald Isles but Pal. Presentation - pah!