Terrine de campagne

Name: Terrine de campagne
Cook time: 2 h 30 min
Yield: 8
Cuisine: French
Ingredients: 700 g (1 lb 9 oz), cut into cubes lean pork; 200 g (7 oz), cut into strips pork belly; 200 g (7 oz), trimmed chicken livers; 100 g (3½ oz), chopped bacon slices; 1½ teaspoons sea salt; 1/2 teaspoon black pepper; pinch grated nutmeg; 8, lightly crushed juniper berries; 3 tablespoons brandy; 2, finely chopped French shallots; 1 large, lightly beaten egg; 1 sprig bay leaves; 8 bacon slices

October 2, 2012

Time:2 hours +Serves:8

The French excel at making charcuterie, or preserved meat products. Most charcuterie (various sausages, galantines, cured hams, pâté and the like) are made by specialists but some items, such as this scrumptious rustic terrine, are easy for the home cook to prepare.

Ingredients

700 g (1 lb 9 oz), cut into cubes lean pork
200 g (7 oz), cut into strips pork belly
200 g (7 oz), trimmed chicken livers
100 g (3½ oz), chopped bacon slices
1½ teaspoons sea salt
1/2 teaspoon black pepper
pinch grated nutmeg
8, lightly crushed juniper berries
3 tablespoons brandy
2, finely chopped French shallots
1 large, lightly beaten egg
1 sprig bay leaves
8 bacon slices

Method

Step 1
Put the pork, pork belly, chicken livers and chopped bacon in a food processor and roughly chop into small dice (you will need to do this in two or three batches). Alternatively, finely dice the meat with a sharp knife.
Step 2
Put the diced meat in a large bowl and add the sea salt, pepper, nutmeg, juniper berries and brandy. Mix carefully, then cover and refrigerate for at least six hours, or overnight.
Step 3
Preheat the oven to 180°C (350°F/Gas 4). Lightly butter a 20 x 7 x 9 cm (8 x 2¾ x 3½ in) terrine or loaf (bar) tin. Add shallots and egg to the marinated meat and mix together.
Step 4
Put the bay leaves in the base of the terrine tin and then line with the bacon slices, leaving enough hanging over the sides to cover the top. Spoon the filling into the terrine and fold the ends of the bacon over the top. Cover the top with a layer of well-buttered baking paper and then wrap whole terrine in foil.
Step 5
Place the terrine in a large baking dish and pour hot water into the baking dish to come halfway up the sides of the terrine. Bake for 1½ hours, or until the pâté is shrinking away from the sides of the terrine.
Step 6
Lift terrine out of the bain-marie and leave the pâté to cool, still wrapped in the paper and foil. Once cold, drain off the excess juices, cover with plastic wrap and refrigerate for up to a week.
Step 7
Run a knife around the inside of the terrine to loosen the pâté and then turn out onto a board. Serve in slices with baguette.