-
Prep time
1 hour
-
Cook time
2 hours
-
Makes
about 1.5kg (3lb)
Author Notes
A slice of this terrine served with a few homegrown salad leaves and crunchy cornichons makes a simple, but deeply satisfying light lunch.
Excerpted from The Essential Cook's Kitchen © 2018 by Alison Walker. Reproduced by permission of Jacqui Small. All rights reserved. —Food52
Continue After Advertisement
Ingredients
-
2 pounds
(1kg) pork belly
-
1 pound
(500g) pig’s liver
-
2
garlic cloves, finely chopped
-
3 1/2 ounces
(100g) shallot, finely chopped
-
1/2 teaspoon
ground mace
-
1 tablespoon
sea salt
-
1 tablespoon
whole green peppercorns, rinsed
-
3 1/2 ounces
(100ml) dry white wine
-
2 tablespoons
brandy
-
5 ounces
(150g) thinly sliced rashers pancetta or green streaky bacon
-
1
bay leaf
Directions
-
Preheat the oven to 150°C (130°C fan oven/300°F), gas mark 2.
-
Mince the pork and liver using the coarse or medium blade of a mincer and add the garlic, shallot, mace, salt, green peppercorns, wine and brandy. Stir vigorously by hand or machine until the mixture starts to hold together in a sticky mass.
-
Cook a spoonful of the mixture to test for seasoning. if more is needed, mix it in thoroughly.
-
Line a 1.5kg (3lb) terrine with bacon, leaving plenty draped over the edges to fold over the top. Spoon the mixture into the dish, pressing down well and finishing with a mounded top. top with a bay leaf and fold the bacon over. now add a lid or close covering of foil.
-
Set the terrine in a roasting tin, pour in hot tap water to come halfway up the sides of the dish and bake for about 2 hours, or until a probe thermometer inserted into the centre of the pâté reads 75°C (167°F).
-
Remove from the oven and the water bath. Set the terrine in a larger dish and press it under a weight of about 1kg (2lb) until it is cold. refrigerate for 2–3 days for maximum flavour to develop.
See what other Food52ers are saying.