Pork and liver terrine with crisp garlic toast

Pork and liver terrine with crisp garlic toast

By
From
Meat
Serves
8
Photographer
Dean Cambray

Some people find pig’s liver has too strong a flavour for their liking, in which case calf’s liver – or even chicken or duck livers – can be substituted. If you do use pig’s liver, make sure you clean and peel it before using.

Pork and liver terrine

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 medium onion, finely diced
2 garlic cloves, crushed
350g pork belly
350g pork neck
200g smoky bacon
350g pig’s liver (or veal, chicken or duck livers), cut into chunks
1/2 teaspoon ground allspice
2 tablespoons brandy
2 tablespoons dijon mustard
1 tablespoon thyme, chopped
1/4 cup parsley, chopped
2 teaspoons freshly ground black pepper
1/2 tablespoon salt
1 egg
1 small loaf sourdough bread
garlic cloves, to rub
extra-virgin olive oil, to drizzle
cornichons, to serve

Method

  1. Preheat the oven to 175ºC and lightly oil a 1 litre terrine mould.
  2. Heat the oil in a heavy-based frying pan and sweat the onion and garlic gently until soft but not coloured. Tip into a large mixing bowl and leave to cool.
  3. Chop the pork belly, pork neck and bacon roughly then mix them together and push through a mincer. Add to the mixing bowl with the remaining ingredients and use your hands to mix everything together evenly. Tip the mixture into the prepared terrine mould, packing it well into the corners to prevent air bubbles. Bang the mould on your work surface a few times to help it settle.
  4. Transfer the terrine to a deep oven tray and pour in enough hot water to come halfway up the sides. Cover the terrine mould with its lid or aluminium foil and cook for 1½ hours. The terrine is cooked when the internal core temperature reaches 72ºC or when the juices run clear.
  5. Remove the terrine from the water bath and place a weighted board or plate on top. When cool, transfer to the refrigerator and leave overnight before removing the weights. Terrines are usually better after a few days, as the flavours mature and improve.
  6. To serve, toast slices of sourdough bread then rub each side with garlic and drizzle on a little oil. Cut the terrine into slices and serve with the crisp garlic toast and cornichons.
Tags:
Meat
Adrian
Richardson
La
Luna
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