I am having a go at making some rustic terrine this weekend.
I first made this in 2023. I am planning to make this in large quantities, but freeze some of them for longer-term storage.
I used chicken liver this time in 2025, and it is delicious. I made four jars and a terrine.
I will try to freeze a couple to see how the long term storage works. (We have already eaten a jar in less than 3 days….)
Ingredients :
- 500g Minced Pork or Shoulder that you mince yourself.
- 500g Porc liver, I have also used Chicken liver.
- 500g Pork Belly.
- 250g Pancetta or Smoked bacon
- 2 eggs
- 3 Cloves of Garlic, finely chopped
- Two medium-sized finely chopped Shallots
- A tsp of Pepper
- 3 to 4 Tsp of Salt
- I like a bit of Nutmeg as well, and Juniper berries are also an optional addition.
- A little bit of fresh or dried Thyme, a little bit of Parsley
- A double shot of Cognac, Armagnac, or Port.
How to Make :
- Mince all the meat on a coarse setting or cut it finely with a knife.(5 seconds on 8 in Thermomix)
- Cook the liver a tiny bit to seal it in a pan with butter. Then take it out and cut it into small bits.
- Pour the Cognac into the pan with a teaspoon of sugar and evaporate until you get a nice caramel.
- Mix all ingredients, spices, and meat until you obtain a homogeneous mixture. best to massage the meat manually.
- Make sure the conserve jars are sterilised. (I steam mine for 5 to 10 minutes)
- Put the mixture in the preserved jars.
- Cook in the oven at 130 degrees Celsius in a bain marie until the temperature in the centre of the jar of meat reaches at least 71 degrees Celsius. I have also done 2 hours.
- The small jars will be ready before the large ones, so take them out of the oven when they reach 71 degrees Celsius. (This is optional)
- Take them out of the oven and let them cool. Ideally, you want to press the meat because it will shrink a bit in the jars. Alternatively, you can melt some lard and pour it over the dish. This will fill the gaps and protect for the longer term.
- Put into the fridge for 24-48 hours before eating.
