Fancy Terrine Of Black Eyed Peas Nigerian Recipes

FANCY TERRINE OF BLACK-EYED PEAS (NIGERIAN)

Steps:

• Soak black-eyed peas overnight. Drain. Remove skins by rubbing the peas together in water and letting the skins float to the top, then drain again and discard skins.
• Preheat oven to 375°F.
• Combine soaked skinned black eyed peas with onion, tomato paste, red pepper and salt in a food processor or blender and process until completely smooth. *Add 4-6 tbsp of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
• Stir in oil, Maggi sauce and curry powder.
• Combine chopped onions and green peppers in a small bowl.
• Grease a 9-inch loaf pan.
• Pour 1 ½ cups of pea puree into the pan.
• Layer half of the shrimp and half of the onion/pepper mixture.
• Spread 1 more cup of pea puree into pan.
• Layer hardboiled egg slices over this. Spread chopped meat on top of egg slices.
• Spread 1 more cup of puree over meat. Add remaining shrimp, and then the remaining onion/pepper mixture. Spread the rest of the puree on top.
• Cover with foil and bake 1 hour.
• Remove foil and bake an additional 15 minutes until the top is browned.
• Cool in pan 20 minutes before turning out onto rack.

BLACK-EYED PEA PATTIES

Steps:

• Saute the chopped onion in a bit of oil until translucent, then remove.
• In a large bowl, combine all ingredients (including the sauteed onion).
• Mash mixture (I use a large fork) until about half of the peas are completely mashed.
• Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
• In a skillet, heat about 1/2 inch oil on med-high.
• When the oil is hot, add patties.
• Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
• Remove to paper towel to absorb grease.
• Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

COUNTRY TERRINE WITH BLACK PEPPER & THYME

Steps:

• Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.
• Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
• Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
• To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.