Country Terrine
Serves 1
Directions
- 1Mix the pork marinade ingredients together well with your hands and refrigerate overnight.
- 2Saute eschalots in the butter until softened.
- 3Put in stand mixer bowl with the paddle attachment along with the marinated pork and remaining terrine ingredients, then mix on low for 1 minute until well combined.
- 4Pack into a loaf pan using a slamming technique to remove air bubbles by grabbing handfuls of the mixture and throwing them into the pan, then spreading it out.
- 5Place the pan in a larger tray and fill with boiling water halfway up the side of the pan.
- 6Bake for 25 minutes at 220°C.
- 7Cover the terrine with foil, reduce the oven to 170°C and cook until the center reaches 68°C.
- 8Rest for 2 hours, refrigerate overnight, slice, and serve at room temperature.
Ingredients
- 800 g pork belly mince
- 400 g pork mince
- 250 g chicken liver, cleaned, diced 1cm
- 4 tsp cooking salt
- 1 3/4 tsp black pepper
- 1/4 cup brandy
- 1/2 tsp curing salt (optional)
- 15 g unsalted butter
- 1 whole eschalot, finely diced
- 2 whole egg
- 2 whole egg yolk
- 1/2 cup thickened cream
- 1/2 cup unsalted pistachio
Equipment
meat thermometerstand mixerloaf panskillet
Tips
- Do not attempt without a meat thermometer.
- Use cognac for the brandy if possible; non-alcoholic white wine is a suitable substitute.
- If not using a stand mixer, mix well by hand. Do not use a food processor as it will puree the meat.
- Curing salt keeps the cut face of slices pink, but is not strictly necessary for home cooking.
- Serve with bread, Dijon mustard, and pickles.
- Some Asian butchers sell fatty pork mince ready-to-go.
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