Terrine de Campagne
Nearly every charcuteric in France sells terrine de campagne. The mixture should not be finely minced. Cream adds moistness but shortens the keeping time.
250g sliced barding fat or mild cure bacon
500g pork (half fat, half lean), minced
250g veal, minced
250g chicken livers, finely chopped
2 cloves garlic, finely chopped
¼ teaspoon ground allspice
pinch ground cloves
pinch ground nutmeg
2 small eggs, beaten
150ml double cream (optional)
2 tablespoons brandy
salt and pepper
75g shelled pistachios (optional)
slice of cooked ham (about 250g), cut in strips
sprig of thyme
luting paste to seal mould (see below)
2 litre capacity terrine or casserole with tight-fitting lid
1. Line the terrine or casserole with barding fat or bacon, reserving a few slices for the top. Set the oven at moderate, 180ºC (35OºF) gas 4.
2. Melt the butter in a small pan and cook the onion slowly until soft but not brown. Mix the onion with the pork, veal, chicken livers, garlic, allspice, cloves, nutmeg, eggs. cream, brandy and plenty of salt and pepper. Beat with a wooden spoon to thoroughly distribute the seasoning. Sauté a small piece and taste for seasoning - it should taste quite spicy. Add the pistachios, if included, and beat the mixture until it holds together.
3. Spread a third of the mixture in the lined terrine, add a layer of half the ham strips and top with another third of the pork mixture. Add the remaining ham and cover with the last third of the pork. Lay the reserved barding fat or bacon slices on top, trimming the edges if necessary. Set the bay leaf and sprig of thyme on top of the barding fat or bacon and cover with the lid. Seal the gap with luting paste.
4. Set in a water bath, bring the water to the boil on top of the stove and cook the terrine in the heated oven for 1¼ - 1½ hours or until a skewer inserted for ½ minute into the mixture is hot to the touch when withdrawn.
NOTE: regulate the heat so the water keeps simmering; if much of it evaporates, add more. Cool until tepid, remove the luting paste and lid and press the terrine with a board, plate or the terrine lid turned upside down, and a 1kg weight until cold.
Keep the terrine in the refrigerator for at least 3 days or up to a week to allow the flavour to mellow before serving. It can be frozen for up to 3 months.
To serve, unmould the terrine, cut part of it in thick slices and arrange them overlapping on a serving dish. Alternatively, serve the terrine in the mould.
To make luting paste for sealing you will need:
225-300ml (8-10d oz) water
Put the flour in a small bowl. Make a well in the centre, add 225ml of the water and mix with your fingers, adding more water if needed, to obtain a soft paste just firm enough to shape. Do not beat the mixture or it will become elastic and may shrink and crack during cooking.
Turn onto a floured board and roll with your hands into a rope the length of the perimeter of your terrine mould. Put it around the rim and press on the lid. The paste hardens quickly and prevents all steam from escaping.
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