large knob of butter (think French proportions) 1.5kg of mixed pork cuts (we used a shoulder and a fillet) SUNSET is a registered trademark Boil a kettle and pour in enough water so it comes halfway up the terrine. Slice terrine crosswise in casserole; use a wide spatula to lift out slices. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them). Once shallots are cooked, add the brandy and turn off the heat. 1 handful fresh breadcrumbs If the joint is tied, try not to cut through the string. 3 roughly chopped shallots 2tbsp salt We followed Jamie Oliver’s recipe in Jamie does… Spain, Italy, Sweden, Morocco, Greece, France. We thought it needed a few improvements; more seasoning, and dare I say it, a little more fat. Fill to the top with the remaining mix, season again and add more stock to cover. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature. Spread terrine mixture smoothly on top. A few weeks ago, to give me a little taste of France again, we made a pork terrine. 2 large cloves of garlic, minced Place butter in a frypan on medium heat. Place the ham hock or pigs’ head into cold water and bring to the boil. Add gelatin and stir mixture over medium-low heat until gelatin is dissolved, about 2 minutes, then stir in remaining consommé. Based loosely on Jamie Oliver’s recipe. I told her I had never eaten home-made saucisson before. Combine with the hock meat in a bowl, and add the parsley. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob. Pour 1/4 cup consommé into a 1- to 2-quart pan. Season the underside of the meat with a few pinches of salt and black pepper. Bake in the oven for 90 minutes or until the juices run clear. I had to agree. Mum is easily persuaded by these things: I’ll keep you posted. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. In a small bowl whisk the egg with the cream. Instead, we bought a pork shoulder, a pork fillet, smoky bacon lardons, chicken livers and the most beautifully fragrant thyme. Add garlic. Bake in a 350° oven until a thermometer inserted in center of terrine reaches 155° (or terrine is no longer pink in center; cut to test), about 1 hour. Copyright © 2020 Sunset Publishing Corporation. Once seasonings are to your taste, lay the bay leaves in the bottom of a loaf or pie dish. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you. Place terrine dish in a roasting pan and fill half way up with water to create a bain-marie. large knob of butter (think French proportions) 3 roughly chopped shallots 2 large cloves of garlic, minced slosh of brandy 1.5kg of mixed pork cuts (we used a shoulder and a fillet) 100g chicken livers 200g smoked bacon lardons 1/3cup duck fat Place the terrines in a baking tin filled with water and cook, uncovered, in a slow oven, 160°C/gas 3, for 1¼ to 1¼ hours. Chop the pork meat into cubes, removing any tough pieces of fat or skin. Last weekend, to overcome the winter blues and take a trip down French memory lane, we had a go at another terrine. She said I had come to the right place, France. ( Log Out / Mix carefully to integrate the stock. Please wait a few minutes and refresh this page. Stir in pistachios. Lay a few cans on top of tin foil as a weight to compress the terrine creating a denser and more easily sliced terrine. Spread mixture level; seal with foil or casserole cover. A simple, hearty terrine is a more interesting way to channel rustic France than a thick vegetable soup, we thought. Mum told her it was a bit like a chunky paté: mince various cuts of meat, add herbs, seasonings, breadcrumbs and something to bind it all together then bake it in the oven. Notes: If making up to 1 day ahead, cover and chill. On thick grainy bread with baby cornichons and a sweet chutney, it did feel like a rustic, French country lunch. Add salt to taste. Change ), You are commenting using your Twitter account. To serve, cut slices from terrine and layer on bread with butter, green peppercorn mustard, fig tapenade, and lettuce to make either open-faced or closed sandwiches. * Percent Daily Values are based on a 2,000 calorie diet. French Pork Terrine Hi, how many people will this recipe serve as an apetiser? I made the terrine in quite a shallow dish – maybe 5cm or so, and at least 20cm wide and you could easily cut 8 to 10 generous wedges out of this. slosh of brandy French Pork Terrine Based loosely on Jamie Oliver’s recipe. As the teachers’ cars were steadily being hidden under snow, we kept the glasses at spirited levels, no one ready to retrieve the snow shovels yet. Put 4 sprigs of parsley to one side, then pick and finely chop the rest. 1 egg (To test the seasonings this second time round we took a spoonful and cooked it in the frypan.). Add water from time to time to ensure that the meat is always covered. As I perused French recipes, I wondered if I could convince Mum of my home-sickness for France enough that she would buy foie gras and a bottle of young Sauterne. Scrape off and discard any solid fat from meat. Recipe from The Cricketers. Thanks, Kelly, Hi Kelly, thanks for stopping by. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender. I hope you enjoy it . Remove 1 litre of stock and, in a separate pan, dissolve the gelatine in this stock over low heat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. One teacher brought out from her handbag a knobbly, white-dusted saucisson. Combine 750g pork and veal mince, 2 whisked eggs, 1/2 cup cream, 1/4 cup brandy (optional) and 1/3 cup pistachios in a large bowl. Rinse and dry bay leaves and lay on terrine; sprinkle evenly with peppercorns. All Rights Reserved. Pour over terrine. Add onion mixture. Bring to the boil and simmer for 4 to 5 hours. 200g smoked bacon lardons Cover and chill until cold, at least 3 hours, or up to 1 day. Create a free website or blog at WordPress.com. Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if … 100g chicken livers Use of this site constitutes acceptance of our, 2 cloves garlic, peeled and pressed or minced, 1/2 cup shelled salted roasted pistachios, 1 envelope (about 2 1/2 teaspoons) unflavored gelatin. Uncover and let cool at least 1 hour. Place the pork on a clean work surface, skin-side up. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Nana asked what a terrine is. Trim and chop the leek, peel and roughly chop the onion and carrot. Once cooked, take the terrine from the oven and place a piece of tinfoil on top. Remove the hock or head from the water and leave to cool. Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly. Pick the meat from the head or hock – you need 400g meat torn into 2cm chunks. Add all the veg, garlic and bay leaves to the tray and stir them into the fat.