Classic Country Terrine
Indulge in the rustic charm of French cuisine with this Classic Country Terrine, a timeless dish that showcases the rich, savory flavors of pork shoulder, pork belly, and chicken liver. Enhanced with aromatic garlic, fresh thyme, and a splash of brandy, this pâté-style creation is wrapped in smoky bacon for an added layer of indulgence. Slow-baked in a water bath for tenderness, this terrine is then chilled overnight to allow the flavors to deepen and harmonize. Perfect for an elegant appetizer or a show-stopping addition to a charcuterie board, serve thick slices of this terrine with crusty bread, tangy cornichons, and a dollop of sharp mustard. With its hearty ingredients and classic preparation techniques, this recipe is a must-try for fans of traditional French fare!
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Ingredients
- 500 grams Pork shoulder
- 300 grams Pork belly
- 200 grams Chicken liver
- 3 cloves Garlic
- 1 medium Onion
- 5 sprigs Fresh thyme
- 1 Bay leaf
- 1 large Egg
- 60 ml Heavy cream
- 30 ml Brandy
- 10 grams Salt
- 5 grams Black pepper
- 1 pinch Nutmeg
- 150 grams Bacon
Directions
Step 1
Preheat oven to 150°C (300°F).
Step 2
Trim any sinew from the pork shoulder and belly, then cut into small cubes.
Step 3
In a food processor, combine the pork shoulder, pork belly, and chicken liver. Add garlic and onion. Pulse until coarsely ground.
Step 4
Transfer the mixture into a large mixing bowl. Stir in thyme leaves, crumbled bay leaf, egg, heavy cream, brandy, salt, black pepper, and a pinch of nutmeg.
Step 5
Line a terrine mold or loaf pan with bacon strips, allowing excess to hang over the sides.
Step 6
Fill the mold with the meat mixture, pressing down firmly to remove air pockets. Fold over the overhanging bacon strips to cover the top.
Step 7
Place the filled terrine mold into a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the terrine mold to create a water bath.
Step 8
Bake in preheated oven for about 2 hours, or until an internal temperature of 70°C (160°F) is reached.
Step 9
Remove from the oven and let it cool in the water bath for 30 minutes, then remove from the water bath and allow to cool completely at room temperature.
Step 10
Cover the terrine with cling film and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld.
Step 11
To serve, remove the terrine from the mold, slice thickly, and accompany with crusty bread, cornichons, and mustard.
Nutrition Facts
| Serving size | (1476.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4235.7 |
| Total Fat 334.4g | 0% |
| Saturated Fat 121.5g | 0% |
| Polyunsaturated Fat 18.8g | |
| Cholesterol 1715.2mg | 0% |
| Sodium 9265.5mg | 0% |
| Total Carbohydrate 31.7g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 9.9g | |
| Protein 232.3g | 0% |
| Vitamin D 157.8IU | 0% |
| Calcium 313.6mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 3678.1mg | 0% |
Source of Calories