Prep 15 mins
Cook 1 hr 30 mins
A Peta Mathias recipe. If you cannot mince your own pork (or if your butcher can't do it for you) you can substitute lean pork mince - but it might not be the same! You can also substitute dried herbs for the fresh, just use half the amount. Any combination of herbs will do, but sage & rosemary can be a bit overpowering. Any combination of the spices are fine as well.
- 700 g pork shoulder
- 150 g pork fat
- 300 g chicken livers
- 3 shallots, chopped very finely
- 3 garlic cloves, crushed
- 1⁄3 cup dry white wine
- 1 1⁄2 tablespoons cognac or 1 1⁄2 tablespoons brandy
- 1 1⁄2 tablespoons port wine
- 1 tablespoon sea salt
- 1⁄2 tablespoon black pepper, freshly ground
- 2 tablespoons fresh thyme
- 2 tablespoons fresh chervil
- 2 tablespoons fresh marjoram
- 2 tablespoons fresh tarragon
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cardamom
- Coarsely grind the pork meat, fat and chicken livers together.
- Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
- Place the meat into a bowl with the remaining ingredients and mix well with your hands.
- Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
- Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
- When cool, remove the weight and refrigerate for 2 days before eating.
- Serve as an appetiser or just eat in thick slices with bread & pickles.
I have used this recipe as the basis for my own pâtés de campagne and it works very well, although I have added additional pork and incorporated bacon into it as a lining for the terrine and as a topping for the pâté. I also left out the chervil since mine had died already, but I did find nice handsfuls of tarragon, marjoram and thyme. To make it simpler I grind everything but the liquids and spices together at the same time. Grinding the meats at home results in too soft a mixture, so I also add thin slices of pork to create more texture. My terrine has a cover which I use while everything is cooking in the bain marie. I have my oven temperature at 350° and cook it for two or more hours, or until the internal temperature is at least 160°. We let it sit in the refrigerator for a day or more and then serve it with baguettes and cornichons.