George Calombaris’ Egg Rolo with Garlic Croutons & Cornichons
- Serves: 4
Ingredients
- 5 brown onions, peeled, diced finely
- 120g black rice
- 1L water
- 8 free range eggs, soft boiled, no shell
- 250g veal mince
- 250g beef mince
- 250g pork mince
- 50g seeded mustard
- 40g fresh horseradish, grated (use a micro plane)
- 1 bunch parsley, finely chopped
- 1 free range egg
- 1 loaf day old bread, crusts removed
- 2 cloves garlic, crushed
- 200g ghee or clarified butter
- 100g cornichons
- Extra virgin olive oil
- Salt
Method
- Pre heat the oven to 160 degrees C. Line a ceramic terrine mould with silicone paper.
- Cook onions in a fry pan, gently on a moderate heat, stirring occasionally until they are golden and taste sweet. Allow to cool.
- Combine rice and water in a saucepan and cook on a gentle simmer until tender; this may take up to 30 minutes. Strain and allow to cool.
- In a large mixing bowl combine all the mince, with the seeded mustard, horseradish, parsley, salt and bind it all with an egg. Mix well with the caramelised onions and the black rice.
- Place a 1 inch layer on the base of the mould and a 1cm layer up the sides. Arrange the eggs gently into the form, and pack the rest of the farce on top and in between the eggs. It should be no more than 1 inch layer of farce on top of the eggs.
- Cover with foil and cook in the oven for 45 mins. Take off the cover and continue to cook for another 15 mins so it has a chance to attain a bit of colour.
- When cooked, allow to cool at room temp and then refrigerate.
- Dice the loaf of bread to make the croutons into square pieces. In a large frypan gently heat the ghee with the garlic and add the bread. Toss carefully and frequently until golden brown. For the best result, take your time, the more you look after them the more delicious they are!
- Portion the terrine once set into desired slices. Its best consumed at room temperature. Serve with the cornichons and garlic croutons.
