I am having a go at making some rustic terrine this weekend.
Ingredients :
- 500g Minced Porc or Shoulder that you mince yourself.
- 500g Porc liver.
- 500g Pork Belly.
- 250g Pancetta or Smoked bacon
- 3 eggs
- 3 Cloves of Garlic finely chopped
- 60g or 2 medium-sized finely chopped Shallots
- 6g Pepper
- 20g Salt
- A little bit of fresh or dried Thyme
- A double shot of Cognac or Armaniac or Port.
How to Make :
- Mince all the meat on a coarse setting or cut finely with a knife
- In a separate bowl, mix the eggs, spices, garlic and shallots
- Mix eggs and meat until you obtain a homogenous mixture
- Make sure the conserve jars are sterilised. (I steam mine for 5 to 10 minutes)
- Put the mixture in conserved jars.
- Cook in the oven at 130 degrees celsius until the temperature of the middle of the jar meat is 71 degrees Celsius.
- The small jars will be ready before the large ones so take them out of the oven when they reach 71 degrees celsius.
- Take them out of the oven and let them cool.
- Put into the fridge for 24 hours before eating.
