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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. 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.
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