Roast Beet Gazpacho, Butter Beans & Peas On Toast, Salty Squids' Country Terrine

Looks like the Internet gremlins have struck! Yes we had this post up last week - late again admittedly, but then we noticed yesterday that this post had gone for a walk. Fear not, as we can stick it back up with a pretty rushed vague text.

Beetroot Gazpacho

Ingredients:

Beetroots, creme fraiche, dill, cucumber, diced, garlic

Roast the beets with some garlic. Remove when done and when cool enough to handle, peel and grate some of them and blitz the rest. Mix with the diced cucumber and chill.

Mix some lemon juice with creme fraiche and arrange a blob on top before serving

Butter Beans & peas on toast

Ingredients:
Fresh butter beans, removed from pods, frozen peas, mint, garlic, bread, stomach

Cook the peas and beans separately in salted water until cooked. Drain and mix together with some mint. Roughly mash with a fork. Slice your bread and toast. When done, rub with a clove of garlic, spoon over the beans and peas and shave some Parmesan over the top. Easy peasy, or beansy

Salty Squids Country Style Terrine

Ingredients:
Pork shoulder (400g-ish), some chopped up and some minced, 2x chicken breast, onions, garlic, bay leaves, cream, oregano, 2x eggs, dijon mustard, patience.

Fry off the onions and garlic until soft. Add the meat and cook until coloured a little. Blitz the eggs and cream and herbs with some nutmeg. Remove the meat from the heat and let cool a little. Mix the eggs and meats together with the bay leaves, spoon into bread tins and bake in a water bath for 2-2.5hrs.

This will need about 48hrs in the fridge to set.

Shopping List:
Because this original entry was removed we cant do the shopping list as we don't have a clue anymore

Drinks:
Rosé da Peceguina, 2009, 13.5%

On the stereo:
Can't remember what we listened to either.