Million-Dollar Country Pâté
Directions
- 1Prepare the filling: cut the pork shoulder, liver and bacon into cubes. In a bowl mix the spices (allspice, black peppercorn, cloves, coriander, mustard seed) and salts (salt and curing salt). Toss the meats with the spices and salt. Freeze the mixture until firm.
- 2Make the binder (panade): remove the crust from the bread slices, cut them into cubes and put them in a bowl. Add the milk and eggs. Blend until smooth.
- 3Line terrine mold: line the terrine mold with plastic wrap. Then line it with thinly sliced, frozen bacon. Make sure that you get the bacon into all the corners of the mold.
- 4Fill the terrine: grind the frozen meat coarsely. Add the panade and mix. Add the dried cherries, thyme and dessert wine. Mix again. Fill the mold with the meat mixture up to the edge of the bacon.
- 5Cook with Joule: place the mold in a larger pan. Add water up to the same level as the meat inside the mold. Use manual mode to set Joule to 167°F / 75°C and cook for 2 hours. After cooking, take it out, chill overnight and press for a denser texture.
Ingredients
- 1 piece pork shoulder
- 1 piece pork liver
- 1 piece bacon
- 1 tablespoon allspice
- 1 tablespoon black peppercorn
- 1 tablespoon cloves
- 1 tablespoon coriander
- 1 tablespoon mustard seed
- 20 g salt
- 5 g curing salt
- 2 slices bread
- 2 pcs eggs
- 1 cup milk
- 1 handful dried cherries
- 1 handful thyme
- 2 tablespoons dessert wine
Equipment
knifegrinderblenderterrarium moldsous videmeasuring scalechoppsticks