Often when one is planning what to make for a dinner party, or even just a large family meal, the two main considerations are not being stuck in the kitchen all evening whilst your guests are enjoying themselves and not breaking the bank when it comes to ingredients.
Andrew Caulfield, head chef at Waterhead has come up with the following recipe which would make a perfect starter for any occasion, especially when you are catering for a large number of people. Not only can the whole dish be prepared well in advance, leaving you time to socialise with your guests, but also the main ingredients, ox cheek and onions, are relatively inexpensive, and make for an incredibly tasty dish. This recipe makes twelve portions.
Braised Ox Cheek Terrine, Balsamic and White Onion Chutney, Watercress Salad
- Generously salt the ox cheek, and leave in the fridge for 24 hours
- Wash the ox cheek and place in large deep tray, add two of the onions, leeks, carrots, celery, garlic (all roughly chopped) and cover with the chicken stock.
- Cover tray with tin foil and braise in the oven at 100 degrees C for twelve hours
- Slice the remaining onions and add 250 g castor sugar and 250 ml of the balsamic vinegar and boil together until most of the liquid has evaporated, cool to room temperature and then cool completely in the fridge
- Sieve the cooking liquor from the ox cheek and reduce the stock by half
- Pick all the meat from the ox cheek, discarding the fat
- Layer the ox cheek with balsamic onions in a terrine mould. Press down with something heavy, preferably another terrine mould and set in the fridge for a minimum of twelve hours
- Remove from the mould, slice and serve on a bed of watercress