– 1 shallot, diced
– 1 garlic clove
– 1 sprig of thyme
– 100ml white wine
– 20ml brandy
– 500g minced pig’s liver
– 500g minced pork, quite fatty
– 250g minced bacon off-cuts
– 1 egg
– 20g chopped parsley
– Pinch of cayenne
– Pinch of mace
– Pinch of ground coriander
– Salt and pepper
– 100g caul fat
To serve: 2 slices of toasted sourdough and plenty of cornichons
1. Place the chopped shallot, garlic and thyme in a pan with the white wine. Heat up and reduce the wine to a syrup. Pour in the brandy and boil quickly. You want a small amount of cooked boozy onions with little liquid. remove from the pan and cool. Discard the thyme.
2. Mix the minced liver, pork and bacon with the egg, parsley, spices and seasoning. Stir in the cooked shallot. You should have a sticky wet mixture.
3. Take a terrine mould or large loaf tin and line it carefully with the caul fat: you want plenty overhanging the sides. This gives the pâté a blanket so it doesn’t dry out, and it looks nice as well. Spoon the mixture inside and wrap the caul fat over the top. Place the lid on top or wrap tightly in tin foil.
4. Heat the oven to 130°C and place the terrine mould in a baking tray surrounded with hot water. This helps the pâté to cook more evenly. It will take about 1–1½ hours to cook. If you have a temperature probe, take the pâté to an internal temperature of 68°C.
5. Remove from the oven and the water, and drain off a little of the excess fat from the tin. Find a similar sized tin, or cut a piece of cardboard to the correct size and wrap it in foil, place on top and weigh it down with something heavy. The heavier the better (within reason) as you want a dense texture that doesn’t crumble when cut. Put in a fridge to firm up overnight. To remove the pâté, fill an oven tray with boiling water and put the terrine mould in to loosen the fat, then, using a pallet knife, carefully release the pâté. Wrap in cling film and place in the fridge to chill again.
Recipe submitted by…
Hobbs House Butchery, Chipping Sodbury