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Country-style terrine
Preparation info
Serves
6-8
Difficulty
Easy
Ready in
1 hr 20
Appears in
Winter
Published 1998
This coarsely-textured pâté derives its name from the deep rectangular dish in which it is cooked. Meat terrines often contain a high proportion of pork, and some pork fat, to prevent the meat from becoming dry.
Ingredients
20 g ¾ oz 2 cloves
Method
- Melt the butter in a pan over low heat. Warm the garlic, shallots, thyme and bay leaf with the pork fat, liver and pork loin. Gently cook for 3-5 minutes. Add the brandy, wine, salt, nutmeg and some pepper, stirring well to coat the meat—the mixture should be warm, not hot. Leave to cool, then refrigerate overnight.
Preheat the