Thanks to TomEatsJenCooks, I came across Gideon's Terrines. Gideon used to live with both and I had heard many stories of homemade terrines and the gunk of blood and offal hanging around in Jen's kitchen as Gideon is boiling liver and baking hock.
I always imagined some sort of crazy scientist boy sweating away in terrine passion, in his white apron covered in gore, his wellies up to this knees, holding a butcher knife in his black gloves.
But Gideon's pursuit came about when him and his friends used to do cook offs, and every week, they would of course have to out do the other one. Gideon found his calling when he started to make terrines. To better this competition, he decided to make really intricate terrines and had such fun deciding what to put in them and how to layer them that he became obsessed with them ever since.
Tracklements guy, who couldn't buy the mustard he really wanted to eat, so he made his own, jarred it, sold it and now has over 50 pickles and condiments. I hope this for Gideon - its wonderful to see something budding.
"I also revel in the fact that anything can go into a terrine - fish, meat, veg and the pieces of ingredient can either be large chunks, minced, battoned, whatever shape you need to create the desired cross section. I'm currently designing some vegetarian terrines which I'm hoping to take to the market this weekend. I think beetroot would be a great ingredient to use for its colour. I could imagine staining Vietnamese rice paper a dark dark crimson with beetroot juice, lining a terrine with the paper and filling the inside with layers of spiced colourful veg. Would look amazing when you cut it open".
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