This classic French terrine is great served with sourdough toast, Dijon mustard and cornichons. Or I like to serve it in a baguette. It’s also ideal as part of a charcuterie plate. Leftover terrine will keep for up to 2 weeks wrapped well in plastic wrap.
Marinating time: 1 day
Chilling time: 1 day
Level of difficulty: easy
700 g minced pork
300 g pork fat, diced
200 g chicken livers, minced
½ garlic clove, crushed
½ tsp quatre épices
½ tsp freshly ground black pepper
3 tsp fine sea salt
25 ml Cognac
15 ml port
15 ml sherry
½ bunch flat-leaf parsley, chopped
½ bunch chervil, chopped
4 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
26 slices flat pancetta
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the pork and fat, chicken liver, garlic, quatre épices, pepper, salt, Cognac, port and sherry into a large stainless steel container and mix to combine. Cover with plastic film and leave to marinate in the fridge overnight.
The next day, preheat the oven to 160°C (fan-forced). Remove the terrine mixture from the fridge; add the herbs and, using clean hands, combine well. Line a 30 cm x 7 cm x 8 cm terrine mould with pancetta slices, slightly overlapping them (they will hang over the sides of the mould). Fill with the terrine mixture, pressing down firmly, then fold over the pancetta to cover.
Cover the mould with a lid or foil, then place into a deep roasting tray half-filled with boiling water. Bake for 10 minutes, then reduce the heat to 140°C and cook for another 45 minutes or until the internal temperature of the meat reaches 68°C on a meat thermometer. Remove from the oven and remove the lid or foil, then cover with baking paper.
Place a 2 kg weight (such as canned food) on top. Cool to room temperature, then place in the fridge overnight.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Recipe courtesy of Bistro Guillaume http://bistroguillaumemelbourne.com.au/