Country terrine
A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.
Terrine (1 terrine)
500g Pork shoulder (minced)
250g Chicken liver (finely diced)
250g Lardo (diced)
125g Pancetta (diced)
10g Garlic (chopped)
1tsp Ground clove
1tsp Ground nutmeg
125g Panko breacrumb
100g Pistachio
60ml Madeira
60ml Brandy
Pink Salt (to taste)
10 Parma ham (slices)
Dice the pork shoulder and place in the freezer for 15 minutes to firm up then mince it. Prep all your other ingredients and mix in a large bowl – without the alcohol.
Add the alcohol and mix again, leave to marinate overnight.
Line your terrine mould with Parma ham and add the meat.
Bake in a bain marie at 150C for around 45 minutes. Core temperature should be 58C. Leave to cool at room temperature before putting in the fridge to lightly press overnight.
Remove the cling film and any fat or meat jelly around the terrine. Slice and tuck in.
