Heading out from the big smoke for a Family Picnic

We are in our last week of school holidays this week & have decided to spend it being tourists in our own town.

The other day we headed over to a part of town not so familiar to us and had such a great day exploring neighbourhoods where other people call home. It was so super ace and felt like we had gone an a 'real' holiday when in fact we were just in our own town. It's so great to do- I highly recommend it!

Lots of family fun = good times in our house.

We love to do stuff together as the big group we are.

Sometimes it feels as if lots of planning needs to take place to help things roll a bit smoother but sometimes we like to wing it a bit and feel a bit free & wild.
Crazy huh!
We are totes rock and roll like that!

Anyway......this morning when we saw the weather forecast we decided to get up and pack a picnic and head off to the country & make the most of it.

We stopped in on a few op-shops and second hand book shops in country towns as we travelled, to hunt for treasure- it is necessary dontcha know!
Our family van seems to swerve suddenly to take up rock star car parks in front of these type of stores anyway, so I feel it is necessary to oblige and check them out!

We spied a lovely fruit store and bought up some lovely summer stone fruits & grapes and our picnic was complete.

At home I had packed a thermos of tea, a kilo of fresh baby cucumbers, some pickles, a lettuce and a couple of tomatoes (I had made a vinaigrette to throw on the lettuce & tomato when we stopped), the remains of a coconut butter cake I had made the day before and my delicious, very easy to make & picnic perfect Pork and Veal Terrine.

And of course packing cute table linen is a MUST to give the picnic that magic touch!

The Very Hungry Caterpillar tablecloth seemed a perfect vehicle for our spread.

It was the loveliest of days. And the loveliest and simplest of picnics.
And as always it was the people who made it special.

Taking in the majesty of our incredible native trees as we walked......

We came home happy, and very very tired from our happy day in the country.

Sometimes it is the simplest days that give the most pleasure don't you think?

PORK, VEAL, PISTACHIO & ASPARAGUS TERRINE.

I originally posted this recipe here but I have had so many requests on Instagram for the recipe I thought I might update it- so here it is!

I love making terrines and every time I make them people seem really delighted about how delicious they are.
Did you know they are really very easy to make?  Once you get the hang of it you might be keen to try a few variations too!
Well let me tell you how to get started on being a Terrine making superstar!

Next time you make one why not head to the country to eat it- they really taste much more delicious out in the fresh air.

I highly recommend it.

x

YOU WILL NEED:

• 900g pork & veal mince
• 700g streaky bacon 
• 5 eggs (one raw the others I hard boiled and popped in the centre of the terrine)
• 2 or 3 cloves garlic
• good bunch of fresh sage
• 3-4 juniper berries
• salt
• 1 teaspoon of fennel seeds
• 4-5 asparagus stems
• good handful of shelled pistachio nuts

METHOD:

•  in a mortar and pestle add fennel seeds, garlic, salt, juniper berries and sage and pound to a paste.
• add this paste to the mince with the raw egg  & pistachios and squeeze thru your hands to incorporate the mix well.  (tip: any leftover mix can be wrapped into puff pastry to make the most delish sausage rolls EVER!)
• then line the terrine dish with the bacon strips as in pic below so the strips hang over the edge- these get tucked over the top later ( a loaf tin will work just as well)

• now add some of the mince mix- press it down well and then add the asparagus stems.  I added my boiled eggs lined across the terrine here too- skip this if you don't want eggs in it.  I just thought they would look pretty!
• keep adding mince, asparagus till terrine full. press down firmly.
• then place rashers across the top to seal in mince- like this

• now pop terrine lid on (or foil if using a loaf tin) and put the terrine in a deep roasting dish.  Pour water it into the roasting dish so it comes half way up the terrine .  Place in the oven at 180c for about an hour.
• take it out of the oven and let it cool down.
• now place weights onto the terrine and place in fridge for 4 hours minimum or better still, overnight or so to cool and set.
• take out of fridge and upturn onto a plate. it should look something like this

Now you can slice it and enjoy!

Wrap any remaining terrine and keep in the fridge for up to 4 days.

This week we also watched the Royal Tenenbaums with the big kids.
We love that our big kids are old enough to enjoy some of our fave movies with us and we get to watch them over and over. And it is nice to share some things with just some of our kids and other things with others you know?
And to be reminded that Wes Anderson is the King of all good things. I love his portrayal of flawed but loveable characters. and really every single thing about everything he does. Wes is 'The Midas of Movies' for me.
I loved listening to Nico in this scene.