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Нашёл неплохой рецeпт, я примерно так и делал, но уже не помнил сколько каждого ингридиента использовал. А вещь хорошая.
Ingredients.
300 g pork shoulder cut into 2,5 cm cubes;
300 g pork liver, minced;
300 g pork neck, half cut into 2,5 cm cubes half minced;
300 g fat from pork belly, minced;
3 tbsp Armagnac;
1/2 tsp greated nutmeg;
100 ml dry white wine;
3/4 tsp salt;
1/2 tsp ground white pepper;
12 slices of smoked bacon;
2 eggs;
100 ml double cream;
35 g shelled unsalted pistachio nuts;
2 thyme sprigs.
Method.
Twenty-four hours before cooking, chop the pork shoulder, pork liver, pork neck and pork fat until you have a coarse mince texture. Mix in Armagnac, nutmeg, wine, salt and white pepper, cover with cling film and marinate in the fridge overnight.
Preheat the oven to 130°. Cover the base and sides of a 24x10x8 cm terrine mould with the bacon, allowing it to hang over the sides.
To finish the terrine mix, whisk the eggs and cream together and gradually fold them into the meat with a spatula. Once thoroughly mixed, add the pistachios. Transfer to the terrine mould and settle with the spatula. Put the thyme sprigs on top and cover and cover with overlapping bacon. Put the terrine in a deep baking dish and fill the dish with hot water riched 2/3 of the terrine mould. Bake for 1, 1/2 hours.
The terrine is done when the temperatura inside will be 68° or alternatively a knife inserted into terrine comes out dry and hot.
Leave the terrine to cool completely at room temperature with a 1-2 kg on top. Once cold, cover and leave in the fridge for 2 days before serving to allow the flavour to develop.
Ingredients.
300 g pork shoulder cut into 2,5 cm cubes;
300 g pork liver, minced;
300 g pork neck, half cut into 2,5 cm cubes half minced;
300 g fat from pork belly, minced;
3 tbsp Armagnac;
1/2 tsp greated nutmeg;
100 ml dry white wine;
3/4 tsp salt;
1/2 tsp ground white pepper;
12 slices of smoked bacon;
2 eggs;
100 ml double cream;
35 g shelled unsalted pistachio nuts;
2 thyme sprigs.
Method.
Twenty-four hours before cooking, chop the pork shoulder, pork liver, pork neck and pork fat until you have a coarse mince texture. Mix in Armagnac, nutmeg, wine, salt and white pepper, cover with cling film and marinate in the fridge overnight.
Preheat the oven to 130°. Cover the base and sides of a 24x10x8 cm terrine mould with the bacon, allowing it to hang over the sides.
To finish the terrine mix, whisk the eggs and cream together and gradually fold them into the meat with a spatula. Once thoroughly mixed, add the pistachios. Transfer to the terrine mould and settle with the spatula. Put the thyme sprigs on top and cover and cover with overlapping bacon. Put the terrine in a deep baking dish and fill the dish with hot water riched 2/3 of the terrine mould. Bake for 1, 1/2 hours.
The terrine is done when the temperatura inside will be 68° or alternatively a knife inserted into terrine comes out dry and hot.
Leave the terrine to cool completely at room temperature with a 1-2 kg on top. Once cold, cover and leave in the fridge for 2 days before serving to allow the flavour to develop.
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