Today the theme of the day is follow-up. In cooking terms, this is translating into a follow-up of Mrs J’s trip to Bourgogne.

While in the Bourgogne, both this year and on past visits, Mrs J has tasted some pretty terrific plates of local meats, hams and meat terrines. So now seemed to be a good time to make one herself.

Also, it’s a follow-up of walnuts. Walnuts were the subject of discussion during the Bourgogne trip because there was some doubt as to if all those trees along the way were really walnut trees (which they were).

Finally, it’s a follow-up of Mrs J’s recent obsession with plums. She’ll have to get over it soon, because her tummy can’t take another week of fresh plums. Further explanation of this is probably unnecessary.

So, here we go with about 600 grams of mixed beef and pork mince.

Add shallots and garlic to taste.

Add breadcrumbs and two small eggs. Add some coarsely chopped walnuts. Be generous if you like walnuts. Grate in half a nutmeg. Grind some black pepper and add plenty of salt.

Mix thoroughly and stuff a layer of the mix in a rectangular dish prepared with foil and baking paper. Mrs J didn’t have a very pretty terrine dish (she will buy one the next time she’s in the Bourgogne) so she used a loaf dish.

Take some nice red plums and try not to eat them as they are. Endeavor instead to slice them in fairly uniform halves that are not too thick. Make any odd pieces about the same thickness to make a nice even layer on top of your meat mixture. Repeat with another layer of meat mixture and plums and cover with a final layer of meat mixture (making sure the plums are fully covered).

Then fold in the baking paper followed by the foil, securing your package for transport by sea. Why? Because you’re going to put it in a pan of boiling water you’ve already put in the oven. (Mrs J recommends putting the pan in the oven, filling it with boiling water when already in there, and finally putting in the terrine dish. And locking up husbands, kids and household pets while doing it. You do not want all that hot water over yourself or anyone else.)

The terrine should be taking a leisurely dip (until about 2/3 of the height of the dish), not a full swim. Leave in oven at 180°C for about an hour, depending on the size of the dish you’re using. The point is that the terrine needs to be cooked through. Mrs J opened hers after 45 minutes, realized it was well undercooked and put it back in for another 15. Yours may be done after 45 minutes, just be sure to check it.

When done, leave the foil and paper open and perhaps add some decoration. In this case, Mrs J added some walnuts and some sage leaves. Heat some sweetened mashed plums and some port and pour over the terrine. Use a fork or brush to make sure the glaze is fairly even. Be generous with the glaze, it will soak into the terrine. Bake for another 12 min and then let cool.

It will take a while before you can put it in the fridge, but Mrs J suggests to do so overnight.

When ready to eat, remove from tin and slice. Doesn’t it look nice?

Serve with mixed salad and bread.

Bon appétit!