Provencal Terrine

Submitted by LilKiwiChicken

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 18
• Yields: 16 slices

ingredients

• 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

directions

1. Coarsely grind the pork meat, fat and chicken livers together.
2. Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
3. Place the meat into a bowl with the remaining ingredients and mix well with your hands.
4. 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.
5. 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.
6. When cool, remove the weight and refrigerate for 2 days before eating.
7. Serve as an appetiser or just eat in thick slices with bread & pickles.

Reviews

[RiverRat]

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.