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French Country Terrine
Cook Time
- Prep: 5-10 mins
- Cook: 15-20 mins
- Serves: 12
Terrine
- ½ cup finely diced shallots
- 2 cloves garlic, very finely chopped
- 500g minced pork
- 500g chicken livers, sinew and connective tissue removed, and coarsely chopped
- 2 skinned and boned chicken breasts, cut into 2cm dice
- 1 cup finely chopped flat-leaf parsley leaves
- 2 tablespoons finely chopped sage leaves
- 2 tablespoons lemon thyme leaves
- 1½ teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 125ml good-quality brandy
- 250ml dry white wine
- 4 bay leaves
- 400g thin slices streaky bacon, rind removed
Pickled Cherries
- 4 bay leaves
- 2 cloves garlic
- 1 teaspoon whole cloves
- 1 cinnamon quill
- 2 teaspoons black peppercorns
- 500g brown sugar
- 700ml red wine vinegar
- 800g pitted cherries
Method
Terrine
Combine all the ingredients except the bay leaves and bacon. Mix well, cover and refrigerate for 24 hours.
Preheat the oven to 170°C. Place the bay leaves, along the bottom of a 30cm x 12cm terrine. Line the terrine with bacon, slightly overlapping the slices and with the ends hanging evenly over the sides. Press the marinated mixture into the tin then fold the overhanging bacon over the top of the mixture. Cover with a piece of baking paper, then tinfoil, and place in a roasting tray half filled with hot water. Bake for 1 hour then remove the foil and paper and cook for a further 20 minutes. Remove the terrine from the water bath, cover with a piece of fresh baking paper and place weights (heavy tins are ideal) evely over the terrine. Allow to cool, then refrigerate the weighted down terrine overnight. To serve, invert the terrine onto a plate and cut into slices.
Pitted Cherries
Combine all the ingredients except the cherries in a saucepan. Bring to the boil, simmer for 15 minutes, then add the cherries. Simmer for a further 5 minutes, then remove from the heat and store in sterilised jars while hot or cool and refrigerate for up to 2 months.
