Terrine

AT A GLANCE

  • Serves 12 people

An impressive dish of many textures and flavours, a terrine is surprisingly easy to make, writes Lisa Featherby.

  • 430 gm pork fillet
  • 350 gm pork back-fat (see note)
  • 500 gm trimmed chicken livers
  • 500 gm coarsely minced pork
  • 3 egg yolks
  • 100 ml Cognac
  • 1 garlic clove, finely chopped
  • ¼ tsp allspice
  • ¼ cup coarsely chopped flat-leaf parsley
  • For brushing: melted butter
  • 6-8 long, wide rindless bacon rashers
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.

Topics:

MASTERCLASS, CHICKEN, PORK, EGGS, MAIN, SPRING, FRENCH, COGNAC

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2010

Sep 2010

View Full Site