Terrine of pork 'Allium Sativum'

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The texture of the cooked terrine

Terrine pressed in an Ascott cheese press

Almost ready for the oven

The tin is filled

This terrine is named as such due to the amount of garlic used. The quantity is not as frightening as it seems and whilst being cooked, it releases the wonderful aroma usually only encountered when strolling through the streets of the towns and villages of Provence.

Try it and see if you agree.

Ingredients

• 225 g pig’s liver
• Milk
• 4 bulbs garlic, broken into cloves left whole and peeled
• A little oil
• 500 g finely minced lean pork
• 500 g coarsely minced belly pork
• 150 ml dry, white wine
• 2 tablespoons stale breadcrumbs
• 1 tablespoon dried mixed herbs or 3 tablespoons fresh chopped herbs
• ½ teaspoon freshly ground nutmeg
• Salt and pepper, to taste
• Slices of thin, streaky bacon, bashed with a mallet
• 1 or 2 bay leaves

Method

1. Soak the pig’s liver in milk for about an hour.
2. In the meantime, gently fry the garlic until golden and drain.
3. Drain the liver, pat dry and blend in a food processor with the garlic until you have a purée.
4. Mix the lean pork and belly pork in a large bowl and add the liver and garlic mixture. Mix thoroughly with a fork.
5. Add the wine, breadcrumbs, herbs, nutmeg and seasoning, and mix again.
6. Leave the mixture for several hours at room temperature or in the fridge overnight.
7. Pre-heat the oven to 160 C/325 F/Gas 3.
8. Line a 2 lb loaf tin with lightly greased tin foil.
9. Lay thin slices of bacon across the length and depth of the the tin, allowing them to hang over the side.
10. Spoon the terrine mixture into the tin and pull over the bacon pieces so that they start to cover the mixture.
11. Using more bacon pieces, lay them across the top of the terrine until it is covered and tuck them into the sides.
12. Lay the bay leaves over the top.
13. Cover the top of the terrine with double-thickness of tin foil, making a lengthways pleat to allow the steam to rise.
14. Place the tin into a large roasting tin and fill it with hot water so that it comes half-way up the side of the bread tin. Add further water as and when it is necessary
15. Cook for about two and a half hours, allowing an extra 15 minutes if the mixture has been refrigerated. The terrine is cooked when it has contracted from the sides of the tin and the juice runs yellow, when tested with a skewer.
16. Remove from oven and whilst it is still hot, place several cans, eg tomatoes, horizontally and evenly on top of the foil, to press the terrine. Leave until completely cold.
17. Chill for several hours or overnight, still weighted down.
18. Remove the weights and foil and turn out onto clean foil.
19. Wrap the foil around it and leave the pâté until it has been cold for at least 24 hours before cutting.

--JuliaBalbilla 10:11, 23 January 2009 (UTC)

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig