INGREDIENTS
800g pork shoulder
600g chicken breast
400g chicken liver, minced
600g pork fat, diced
1 garlic clove, crushed
1 tsp of 4 spice
1 tsp black pepper
100ml cognac (or brandy)
2 bunches of tarragon
1 cup parsley
8 sage leaves
8 sprigs thyme, leaves removed
2 eggs, white lightly beaten (90g)
1 side of speck
36g salt
METHOD
1. Dice the pork shoulder and fat, and chicken breast and liver, roughly 2cm, and place in a bowl, then rub in the garlic, 4 spice, pepper, tarragon, alcohol and salt. Leave to marinate for at least 12 hours.
2. Mince the marinated ingredients.
3. Add the parsley, sage, thyme and eggs to the minced meat and mix well.
4. Slice the speck thinly and line the terrine mold and make sure no space is visible.
5. Fill the terrine by pushing down the mix as you don’t want to incorporate air in the mix.
6. Cook at 160ºC in bain marie for 1 hour then lower the oven at 140ºC and cook with a probe until the centre reaches 70–72ºC (about 1 more hour).
7. Take out of the oven and press it overnight in the fridge. Once decanted, slice into about 1.5 cm slice.
8. Brush it with Dijon mustard, sprinkle with chives, and serve with cornichons and toasted baguette.
BEST WINE MATCH FOR TERRINE
A classic Pinot Gris or Gewürztraminer are always going to be solid go-to’s for this tempting dish.