Country Terrine

By RecipeTin Eats · 240 min

Ingredients

Instructions

1. Marinate the pork mince, chicken livers, salt, pepper and brandy together in the fridge overnight, mixing well by hand.
2. Preheat the oven to 220°C (430°F, 200°C fan).
3. Melt the butter in a small pan over medium heat, add the eschalot and cook for 3 minutes, stirring often, until softened but not golden. Leave to cool slightly.
4. Put the marinated meat in a stand mixer bowl with the cooked eschalot, eggs, egg yolks, cream and pistachios. Mix with the paddle on low for 30 seconds, then on medium for 30 seconds, until combined but still slightly coarse.
5. Pack the mixture into a loaf pan (21.5 x 11.5 x 7 cm) by pressing handfuls firmly in, 4-5 times, pressing down between additions. Tap the pan firmly on the bench to settle it.
6. Set the loaf pan in a roasting pan and pour boiling water around it to halfway up the sides. Bake for 25 minutes, then cover loosely with foil.
7. Lower the oven to 170°C (340°F, 150°C fan) and bake until the centre reaches 68°C (155°F), about 75 minutes.
8. Rest the terrine on the counter for 2 hours, then refrigerate overnight wrapped in cling wrap.
9. Next day, loosen the loaf pan briefly with heat, turn the terrine onto a board and slice it 1 cm (0.4 in) thick. Serve at room temperature with crusty bread, mustard and pickles.

Summarized from RecipeTin Eats's video. Watch it for the details.

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