- Serves: 8
- Cook Time: 1 hour 45 minutes
- Prep Time: 30 minutes plus 3 hours marinating and chilling
- Effort: medium
For the terrine
- 150 ml armagnac
- 50 ml port
- 50 ml sherry
- 1 small handful parsley, chopped
- 3 sprigs thyme, leaves only
- 2 cloves garlic, finely chopped
- 1 tsp caster sugar
- 2 tsp sea salt
- large pinch grated nutmeg
- pinch ground mace
- large pinch white pepper
- 300 g minced pork
- 300 g pork belly, roughly chopped into 1cm cubes
- 150 g Agen prunes, stones removed
- 250 g pancetta, thinly sliced
- 250 g chicken livers, trimmed and cleaned
- olive oil
For the jelly
- 3 leaves gelatine
- 400 ml prune juice
- 1 tbsp armagnac
For the salad
- 150 g mixed salad leaves, (such as oak leaf and frisee)
- 1 small handful hazelnuts, toasted and roughly chopped
- 3 tbsp hazelnut oil
- 1 tbsp red wine vinegar
- 1 tbsp water
- toasted sourdough
1. For the terrine: mix together the armagnac, port, sherry, herbs, garlic, sugar, sea salt and spices together in a large bowl until well combined. Add the pork and prunes to the mixture, cover with cling film and marinate in the fridge for 2-3 hours.
2. Preheat the oven to 180C/Gas 4.
3. Line a loaf tin with the pancetta, leaving enough hanging out over the edges of the tin to cover the bottom of the terrine. Pack half of the pork and prune mixture into the tin, until the tin is just under half-filled.
4. Season the chicken livers with salt and freshly ground black pepper and layer on top of the pork and prunes. Finish with a layer of the remaining pork and prune mixture, pressing down tighty. Cover with the pancetta ends, then lightly oil a piece of aluminium foil and cover the terrine.
5. Place the loaf tin in a roasting tin in the oven and pour in enough water to come halfway up the sides of the tin. Cook for 1 hour and 30 minutes, or until the terrine is completely cooked through and firm.
6. Allow the terrine to cool completely, then leave to chill in the fridge (with, if possible, a weight put on top of the terrine) until ready to serve.
7. For the jelly: soak the gelatine leaves in a bowl of cold water, or until softened. Drain and squeeze out any excess liquid.
8. Place 100ml of the prune juice into a pan with the armangac and gently heat. Stir in the softened gelatine leaves until dissolved, then whisk the mixture into the remaining prune juice.
9. Line a shallow tray with cling film and pour in the jelly mixture so that it is 2cm deep. Cover with cling film and chill in the fridge for at least two hours, or until the jelly is set.
10. For the salad: toss the salad leaves and walnuts together. Whisk together the hazelnut oil, red wine vinegar and water to make a dressing and drizzle over the salad.
11. To serve, cut a thick slice of the terrine and serve with the jelly, salad and toasted sourdough.
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