- Serves: Makes 1 terrine
- Cook Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Effort: medium
To line the mould
- 45 slices streaky bacon
For the terrine
- 350 g pork fat, diced
- 900 g shoulder pork, diced
- 225 g rindless rashers of bacon, diced
- 225 g pork liver, diced
- 25 g butter, melted
- 2 shallots, finely chopped and fried gently until soft
- 4 cloves garlic, finely chopped and fried gently until soft
- 50 g freshwhite breadcrumbs
- 125 ml white wine
- 3 tbsp brandy
- 2 tsp chopped parsley
- 10 sage leaves
- 1/2 tsp ground allspice
- 2 tsp dried herbs de provence
- 2 tsp freshly ground black pepper
- 2 tsp salt
1. Preheat the oven to 130C/ gas 1.
2. Line the terrine mould with the streaky bacon, allowing the ends to hang over the sides of the dish.
3. Mix all the terrine ingredients together. Spoon into the terrine mould, smooth down firmly, then fold the flaps of bacon over the top to seal in the mixture.
4. Cover with either a terrine lid or with tin foil. Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 1 - 1½ hours until cooked through.
5. Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours.
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