Name: Simple Country Terrine with Fresh Herbs
Yield: Serves 10-12
Cuisine: French
Ingredients: 300 g skinless chicken, quail or turkey breast, coarsely minced; 300 g hard pork back fat, coarsely minced; ½ teaspoon ground black pepper; 4 sage leaves, chopped; 1 clove garlic, chopped and with any green shoot removed; 1 bunch spinach, stalks removed; 50 ml cognac or brandy; 400 g trimmed pork shoulder, coarsely minced; ½ cup chopped flat-leaf parsley; ½ teaspoon quatre-épices; 4 sprigs thyme, leaves only; 12 or more slices of rindless smoked belly bacon; 1 egg, lightly beaten; salt: weigh all the meat and allow 18g per kg; 200 g chicken livers, coarsely minced

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This is really quick to make and will be ready to eat the next day, making it perfect for a picnic. The meats can be varied, according to availability; ask your butcher to run them through the coarse plate of a mincer.

Note that the amount of salt in this terrine is slightly lower than that dictated by ‘The Rules of Charcuterie’ to allow for the saltiness of the cured bacon used to line the terrine.