Simple Country Terrine
This is essentially shredded braised pork well flavoured with aromatics, bound together with the reduced cooking liquor and packed into a loaf tin. It’s one of the best terrines I’ve ever made, and is perfect with a glass of bubbles.
- 200 grams fresh chicken livers
- 400 grams pork mince
- 400 grams chicken mince
- 3 cups tightly packed spinach leaves
- 4 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1 egg, lightly beaten
- 3 tablespoons brandy
- ½ cup chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 1 teaspoon ground allspice
- 2 teaspoons sea salt
- freshly ground pepper
- To assemble:
- 12 slices streaky bacon
- small sprigs rosemary
- 6 cup capacity terrine dish or loaf tin
- Preheat the oven to 180˚C.
- Wash and dry the chicken livers and trim off the sinew. Chop roughly and combine with the pork and chicken mince.
- Put the spinach in a bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water then drain again.
- Tip onto a clean tea towel, roll up and squeeze to remove all the water.
- Chop finely and add to the meat along with all the remaining ingredients. Mix until well combined.
- Line the terrine dish or loaf tin with bacon, allowing the ends to hang over the edge.
- Press the mixture into the dish, fold the bacon over the top then scatter with a few sprigs of rosemary.
- Cover with a tight fitting lid or a double thickness of aluminium foil and place in a deep baking dish. Add enough boiling water to come halfway up the side of the terrine and bake for 50-60 minutes or until the terrine is firm and the juices run clear when pierced with a skewer.
- Uncover and return to the oven for a few minutes to lightly brown the top. Carefully remove from the water bath and place the terrine in another dish to catch the liquid that will spill out.
- Cover with a double piece of baking paper and put a chopping board on top. Weigh it down with heavy cans and leave to cool. Remove the weights and board, cover with plastic wrap and refrigerate overnight.
- Run a knife carefully around the edge of the terrine and invert it gently onto a plate or board. Slice with a sharp knife and serve with crusty bread and butter. Serves about 10
Cook’s Tip: Choose mince with a reasonable fat content as low fat mince will result in a dry terrine.