Here served with toast and pickles
Terrine's or pate's are often sold in European and American delicatessen and butcher shop's. The truth about it is that it is not a lot different from a "meatloaf"... But then again, how could they charge $ 30 a' kilo if they called it a "cold
It's easy to make and you can make it look a million dollars with simple ingredients.
- 1 kg ground pork of good quality
- 250 g smoked bacon, diced
- 8-10 slices bacon
- 300 g chicken liver, cut in small cubes
- 1 Tbsp butter
- 1 large onion
- 2 egg
- 50 ml whipping cream
- 1 carrots, glaced and diced
- 6–8 cornichons, diced
- 2-3 bay leaves
- 1 tsp ground black pepper
- ½ tsp all spice
- 1 tbsp dried thyme
- 4 cloves garlic, minced
- 1 tbsp salt
- 1 tbsp cure #1
- Sweat the onion in a little butter about 4 min. until translucent. let them cool down.
- Combine the minced pork with bacon and
liver in a large bowl.
- Combine the cream, eggs andspices in another bowl andmix well.
- Add the cream mixture to the meat mixture and stir well so all is combined.
- Add salt and garlic and mix again.
- Finally add carrot, cornichons
and onion and give a final mix.
- Grease two loaf form with butter (you can also use 4 mini forms) then line the bottom of the forms with bacon and fill up the form with the terrine mixture.
- Cover with 2 layers of alu-foil and place the forms
in a roasting form. Add water half up the terrine forms. Place a thermometer in the one form.
- Place in a cold oven and set the temperatur to 120C.
- When the internal temperaur reach 75C, the terrine is done.
- Make a press on the terrine
and let it cool overnight in refrigerator.
Instead of carrot, onions and cornichons you can use a variety of other vegetables such as mushroom, olives, bell pepper and/or fresh herps such as parsley, sage, marjoram etc...