Provencal Terrine
Ingredients
- 700 g pork shoulder
- 150 g pork fat ⓘ
- 300 g chicken livers ⓘ
- 3 shallots, chopped very finely ⓘ
- 3 garlic cloves, crushed ⓘ
- 1/3 cup dry white wine ⓘ
- 1 1/2 tablespoons cognac or 1 1/2 tablespoons brandy ⓘ
- 1 1/2 tablespoons port wine ⓘ
- 1 tablespoon sea salt ⓘ
- 1/2 tablespoon black pepper, freshly ground ⓘ
- 2 tablespoons fresh thyme ⓘ
- 2 tablespoons fresh chervil ⓘ
- 2 tablespoons fresh marjoram ⓘ
- 2 tablespoons fresh tarragon
- 1/8 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom ⓘ
Instructions
- Coarsely grind the pork meat, fat and chicken livers together.
- Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
- Place the meat into a bowl with the remaining ingredients and mix well with your hands.
- Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
- Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
- When cool, remove the weight and refrigerate for 2 days before eating.
- Serve as an appetiser or just eat in thick slices with bread & pickles.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).