Terrina de Ropas Vieja - Chef Recipe by Jimmy Campbell

Ingredients

1 red capsicum, thinly sliced
1 large brown onion, thinly sliced
3 tomatoes, thinly sliced
500 g roast pork, cold and shredded
500 g roast lamb, cold and shredded
500 g roast chicken, cold and shredded
200 g chopped Christmas ham
300 g roasted vegetables
200 g veal mince
1 egg
1 tsp smoked paprika
Salt and pepper to taste
Thinly sliced bacon for lining terrine mould
Leftover potato salad

Method

Sweat down the capsicum, onion and tomatoes with olive oil, until jam-like and caramelised. Set aside.

Combine shredded pork, lamb and chicken with chopped Christmas ham. Add roasted vegetables, veal mince and egg.

Add caramelised jam mixture to meat and combine well. Add smoked paprika and season to taste.

Line a loaf tine or terrine mould with cling wrap, then line with bacon slices.

Place mixture into mould and cover with overhanging bacon. Wrap with overhanging cling wrap.

Cook in a bain-marie at 100 C for 1-1.5 hours (or internal temperature of 65 C).

Sit one bench for one hour and then refrigerate overnight.

Turn out of mould and cut into wedding ring thickness slices, serve with leftover potato salad.

Recipe provided by Bunyip Hotel