Herbed country terrine

Ideas
10 servings
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Pork

By Food24 November 03 2009
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Ingredients (18)

90.00 ml sherry — medium
90.00 ml brandy
3.00 garlic — cloves, crushed
9.00 bay leaves
5.00 ml dried tarragon
8.00 juniper berries
1.00 fresh ginger — grated
2.00 ml allspice
15.00 ml salt
2.00 ml black pepper — freshly ground
500.00 g chicken — livers, chopped
300.00 g pork belly
250.00 g pork mince
2.00 eggs — large, beaten
250.00 g bacon — streaky, cooked crispy
3.00 chicken breast fillets
6.00 gherkins — pickled, quartered lengthwise
45.00 g hazelnuts
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Method:

Preheat oven to 200 ºC.
Combine sherry, brandy, garlic, 3 bay leaves, tarragon, juniper, ginger, allspice, salt and pepper in a large non-metallic bowl.
Add chicken livers, pork belly, cut into 1 cm cubes, and minced pork. Cover and marinate for 24 hours, turning occasionally.
Discard bay leaves. Add eggs and mix well.
Grease a 23 x 12 cm terrine or loaf tin and line the base and sides with bacon or fat, stretching them with the back of a knife if necessary. Leave the strips hanging over the edge of the terrine.
Put one third of marinated meat into terrine, followed by the chicken, cut into 5 x 2 cm strips.
Add another layer of meat, followed by gherkins and nuts. Top with remaining meat.
Fold over the bacon to enclose the terrine and decorate with remaining 6 fresh bay leaves.
Cover with aluminium foil and put terrine in a baking tin filled with boiling water to come halfway up the sides of the terrine.
Bake in preheated oven for about 2 hours.
Test, to see if it’s done, then remove from the oven and allow to cool.
Cover and refrigerate until ready to serve.



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