My Trouble with Terrine

I have been trying various recipes for a few months and it was time to fail miserably in one.  

I have never even heard of the word terrine until an episode of  Top Chef Canada. How hard could that be really? I thought to myself. A forcemeat similar to pâté, according to Wikipedia.  I can be forceful, at times.

Prosciutto-wrapped Chicken & Leek Terrine

Since I do not own a food processor, I was able to find one recipe that does not require grinding of the meat.  The recipe does say it is for a keen cook.  Now that was the first warning sign.  The other one was that I was not able to find gelatine leaves at any grocery stores.  I found gelatine powder.

My grand mistake was not pouring enough of the gelatine-added chiken stock in each layer of the terrine.  It was looking great until I started the slicing.  Everything started to fall apart.  And there was Julius, Christina and her girls, and Lily and and Liam all ready for a great Sunday brunch.  I served something that resembled a leftover from days before.  It did not taste bad but definitely not appetizing.  There was one slice that somewhat survived for the photo.

The spiced pears turned out alright I suppose.  I will not be making this again anytime soon.

The brunch was saved by bagels and various store bought spreads.  I was thankful that was NOT Mother's day brunch.  For Mother's day brunch I made a simple yet delicious Pancetta and Egg salad to bring to Lily's, a Nigella Lawson's recipe.  Dinner with my mother was Roast Squabs, Crab and Shrimp Seafood Broth, Singapore Chile Shrimps and Foil-baked Mushrooms.  All repeated recipes from previous more successful adventures.

http://www.bbcgoodfood.com/recipes/10214/prosciuttowrapped-chicken-and-leek-terrine

Score: 4.5/10