Terrine

Indulge in a classic French terrine, where rich pork shoulder and savory chicken liver meld with aromatic thyme and a splash of brandy. This elegant dish is perfect for a festive gathering or a cozy dinner party.

• 500 g pork shoulder, ground
• 200 g pork fat, diced
• 1 cup chicken liver, cleaned
• 2 tbsp brandy or cognac
• 1 tsp thyme, fresh
• 1 tsp salt
• 1/2 tsp black pepper, ground
• 3 slices bacon

Method

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   In a mixing bowl, combine the ground pork shoulder, diced pork fat, and cleaned chicken liver.

3. 3

   Add the brandy or cognac, thyme, salt, and black pepper to the meat mixture and mix well until fully combined.

4. 4

   Line a terrine mold with slices of bacon, allowing the edges to hang over the sides.

5. 5

   Fill the mold with the meat mixture, pressing it down to eliminate any air pockets. Fold the bacon over the top.

6. 6

   Cover the terrine with aluminum foil and place it in a baking dish filled with hot water, creating a water bath.

7. 7

   Bake in the preheated oven for about 1.5 hours, or until the internal temperature reaches 70°C (160°F).

8. 8

   Allow the terrine to cool completely before refrigerating for at least 12 hours before serving.