Country Terrine Recipe
Ingredients
| Bacon strip | 6 | |
| 1 1/2 pounds beef liver, sliced 1/2 inch thick | ||
| Butter/Margarine | 3 Tablespoon | |
| Boneless pork butt | 1 1/2 Pound | |
| Green onions | 3 | |
| Eggs | 2 | |
| All purpose flour | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Thyme leaves | 1 Teaspoon | |
| 1/2 teaspoon each marjoram leaves and ground allspice | ||
| Pepper white | 1/4 Teaspoon | |
| 2 whole bay leaves | ||
| 6 whole black peppers | ||
Directions
Place bacon in a pan, cover with water, and bring to a boil.
Reduce heat and simmer for 20 minutes; drain (this minimizes bacon's smoked flavor).
Trim any membrane from liver; cut liver in 1 1/2-inch pieces.
Melt butter in a large frying pan on medium-high heat; add liver and cook for about 3 minutes or until liver is slightly firm but still pink inside (cut a gash to test).
Using metal blade, process liver and pan drippings with 4 on-off bursts, or until it becomes a rough paste; transfer to a mixing bowl.
Cut pork in 1-inch cubes and process 1/2 at a time with 4 on-off bursts or until finely chopped; add to liver paste.
Cut white part of the onions in 1-inch lengths.
Process onions, eggs, flour, brandy, salt, thyme, marjoram, allspice, and pepper until onion is finely chopped.
Pour over meat mixture and stir to blend.
Process blended meat mixture, 1/3 at a time, to mix well and form a semi smooth paste.
Arrange 3 of the prepared bacon strips lengthwise in bottom of a 9 by 5-inch loaf pan or a 6-cup straight-sided baking dish.
Spread ground meat mixture in pan evenly.
Cover with remaining 3 strips bacon.
Place bay leaves and whole black peppers on top.
Cover tightly with foil and set pan in a larger pan containing at least 1 inch scalding water.
Bake in a 350° oven for 1 hour and 45 minutes or until juices run clear (cut a gash to test).
Remove from oven, and from larger pan.
Uncover and let cool slightly at room temperature.
Remove water from larger pan, and set terrine in it to catch any juices that might overflow.
Cover terrine with a piece of heavy cardboard sealed in foil and cut to fit top of the terrine.
Place a weight, such as canned goods, on top of cardboard to press down surface of terrine.
A clean brick wrapped in foil is a convenient weight to fit in a loaf pan.
(This step compacts meat as it cools.) Chill terrine thoroughly.
Use within a week; for longer storage, wrap airtight and freeze.
To serve, immerse terrine in very hot water up to pan's rim, just until a little exterior fat begins to melt (takes only a few seconds).
Turn meat onto a serving board, remove peppers and bay leaves, and scrape off fat.
Cut into slices to serve.
Reduce heat and simmer for 20 minutes; drain (this minimizes bacon's smoked flavor).
Trim any membrane from liver; cut liver in 1 1/2-inch pieces.
Melt butter in a large frying pan on medium-high heat; add liver and cook for about 3 minutes or until liver is slightly firm but still pink inside (cut a gash to test).
Using metal blade, process liver and pan drippings with 4 on-off bursts, or until it becomes a rough paste; transfer to a mixing bowl.
Cut pork in 1-inch cubes and process 1/2 at a time with 4 on-off bursts or until finely chopped; add to liver paste.
Cut white part of the onions in 1-inch lengths.
Process onions, eggs, flour, brandy, salt, thyme, marjoram, allspice, and pepper until onion is finely chopped.
Pour over meat mixture and stir to blend.
Process blended meat mixture, 1/3 at a time, to mix well and form a semi smooth paste.
Arrange 3 of the prepared bacon strips lengthwise in bottom of a 9 by 5-inch loaf pan or a 6-cup straight-sided baking dish.
Spread ground meat mixture in pan evenly.
Cover with remaining 3 strips bacon.
Place bay leaves and whole black peppers on top.
Cover tightly with foil and set pan in a larger pan containing at least 1 inch scalding water.
Bake in a 350° oven for 1 hour and 45 minutes or until juices run clear (cut a gash to test).
Remove from oven, and from larger pan.
Uncover and let cool slightly at room temperature.
Remove water from larger pan, and set terrine in it to catch any juices that might overflow.
Cover terrine with a piece of heavy cardboard sealed in foil and cut to fit top of the terrine.
Place a weight, such as canned goods, on top of cardboard to press down surface of terrine.
A clean brick wrapped in foil is a convenient weight to fit in a loaf pan.
(This step compacts meat as it cools.) Chill terrine thoroughly.
Use within a week; for longer storage, wrap airtight and freeze.
To serve, immerse terrine in very hot water up to pan's rim, just until a little exterior fat begins to melt (takes only a few seconds).
Turn meat onto a serving board, remove peppers and bay leaves, and scrape off fat.
Cut into slices to serve.
Chef
