Lamb Terrine with Pumpkin Fig Chutney

Season lamb shoulder and chicken liver with salt and pepper and sauté briefly in olive oil with the rosemary and thyme sprigs.

Flambé with cognac. Remove from the frying pan and cool, then sauté the diced onion and apple and also cool. Season the lamb fillets with salt and pepper, sear, cool and then wrap with the de-stemmed chard leaves.

Finely grind the cooled meat, onion and apple cubes in a hand mixer, carefully add the cream and egg white and season vigorously with salt and freshly ground pepper.

Cool the mixture well and then pass it through a sieve. Add dried fruit to the farce form.

Cover the baking dish with cling film and line with lard. Pour half of the farce into the mold, place the fillet in the center and cover with the remaining amount.

Close with the overhanging lard and cover well with cling film.

Cook in a heated oven at 80 °C in a bain-marie for 20 to 25 min.

Pumpkin and fig chutney:

Simmer the pumpkin cubes with fruit vinegar, sugar, onion, apricot and spices on low heat until soft. Simmer the figs briefly.

(*) Gabriella Cecchellero, chef in the gourmet restaurant of the Grand Hotels Bad Ragaz. Gabriella Cecchellero’s dialect sounds as if she comes from the Bündner Herrschaft. She grew up in the Zurich Oberland. However, as soon as she had completed her apprenticeship as a chef, she moved to Switzerland at the age of just under twenty.

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