AT A GLANCE
An impressive dish of many textures and flavours, a terrine is surprisingly easy to make, writes Lisa Featherby.
|01||Preheat oven to 180C. Finely chop pork fillet and transfer to a bowl.|
|02||Cut pork back-fat and chicken livers into 1cm dice and add to bowl.|
|03||Add minced pork, egg yolks, Cognac, garlic, allspice and parsley, season to taste, mix well to combine and refrigerate until required.|
|04||Brush a 2-litre terrine mould with melted butter and line base with baking paper, then brush with extra butter.|
|05||Line mould with bacon rashers, letting them overhang.|
|06||Press meat mixture into prepared mould and wrap bacon over to enclose.|
|07||Cover with baking paper and seal with terrine lid or foil tied securely with kitchen string. Place in a roasting pan and pour in enough hot water to come halfway up sides of mould.|
|08||Bake until an inserted metal skewer feels hot to touch (2 hours) or a meat thermometer reads 70C.|
|09||Cool in pan, then refrigerate, weighted with food cans, until chilled and firm (3-4 hours). Just before serving, dip mould briefly in hot water, then turn out onto a board, slice thickly and serve.|
Note Pork back-fat may need to be ordered ahead from your butcher.