Pork and armagnac terrine

Pork and armagnac terrine

By
From
Slow
Serves
10-12
Photographer
Tara Fisher

This dish is a must for me, as my family were pig farmers, and it’s from them that I got a real taste for pork. It’s just so simple, and uses all the best parts of the pig. The recipe comes from a château kitchen in the south of France, where I was inspired by its pure, simple flavours. There’s no need to be put off by making a terrine – it’s very simple, and it’s actually the dish it is cooked in (the terrine) that makes it easy for us. Serve it with pickles, chutney or gherkins and some crusty bread and butter.

Ingredients

Quantity Ingredient
300g pork liver
900g pork mince
120ml good white wine
6 tablespoons armagnac
16 thin back bacon rashers
2 eggs
100ml double cream
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
a good pinch ground nutmeg
3 fresh thyme sprigs

Method

  1. First, the meat needs to marinate for 24 hours before cooking. Cut the pork liver into dice, place in a food processer and process to a purée. Combine with the pork mince in a large bowl, pour over the wine and Armagnac, mix well, cover with clingfilm and place in the fridge overnight.
  2. The next day, preheat the oven to 140°C. Line the sides and the base of a 30 x 11cm terrine with the bacon, allowing it to hang over the sides. To make the filling, whisk the eggs and the cream in a bowl and slowly pour onto the marinated pork meat mixture, then add the salt, pepper and nutmeg. Pack the mixture into the terrine and press it down as you do so, with either a spoon or a spatula.
  3. Once the terrine is full, place the thyme on the top and fold the bacon over it, then cover with a lid or a piece of foil. Place the terrine into a deep baking tray and half-fill the tray with hot water, then cook in the oven for 1½ hours, or, if you have a thermometer probe, until the centre reaches 70°C.
  4. Allow the terrine to cool completely before putting it in the fridge to chill and set. Turn it out to serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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