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{{#seo:
|title=Terrine of pork 'Allium Sativum'; a recipe
|titlemode=replace
|keywords=#garlic #liver #bacon #herbs #breadcrumbs #pig #nutmeg #tinfoil #bayleaves #bellypork #wine
|hashtagrev=032020
|description=This terrine is named as such due to the amount of garlic used. The quantity is not as frightening as it seems
}}

{{Template:AdvancePreparation}}

This terrine is named as such due to the amount of [[Garlic|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.
{{recipesummary
|TotalCalories = 4893
|PortionCalories = 233
|DatePublished=1st November 2012
|Author=Chef
|ImageComment = Served on [[rye and spelt bread]]
|Servings = Servings: 21 - Makes 1.5 kg of paté
|Difficulty = 3
|TotalTime = 1 day, 2 hours, 55 minutes
|PrepTime = 12 hours 25 minutes
|CookTime = 14 hours 30 minutes
|Image = [[Image:Served on rye and spelt bread.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Fabulous''

4.3/5

Just don't breathe on anyone for a few days 😄

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 225g [[Pig|pig]]'s [[Liver|liver]]
| 500ml [[Milk]]
| 4 bulbs [[Garlic|garlic]], broken into [[Cloves|cloves]] left whole and peeled
| A little [[Oil|oil]]
| 500g finely [[Minced|minced]] lean [[Pork|pork]]
| 500g coarsely [[Minced|minced]] [[Belly pork|belly pork]]
| 150ml dry, [[White wine|white wine]]
| 2 tablespoons stale [[Breadcrumbs|breadcrumbs]]
| 1 tablespoon [[Dried|dried]] mixed [[Herbs|herbs]] or 3 tablespoons fresh chopped [[Herbs|herbs]]
| ½ teaspoon freshly [[Ground|ground]] [[Nutmeg|nutmeg]]
| [[Salt]] and [[Pepper|pepper]], to taste
| 8 Slices of thin, streaky [[Bacon|bacon]], bashed with a [[mallet]]
| 2 [[Bay leaves|bay leaves]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:The texture of the cooked terrine.jpg|The texture of the cooked terrine
Image:Terrine pressed in a cheese press.jpg|Terrine pressed in an Ascott cheese press
Image:Almost ready for the oven.jpg|Almost ready for the oven
Image:The tin is filled.jpg|The tin is filled
</gallery>
===Method===

{{RecipeMethod
| Soak the [[Pig|pig]]’s [[Liver|liver]] in [[Milk|milk]] for about an hour.
| In the meantime, gently [[Fry|fry]] the [[Garlic|garlic]] until golden and drain.
| Drain the [[Liver|liver]], pat dry and blend in a [[Food processor|food processor]] with the [[Garlic|garlic]] until you have a purée.
| Mix the lean pork and [[Belly pork|belly pork]] in a large bowl and add the [[Liver|liver]] and [[Garlic|garlic]] mixture. Mix thoroughly with a fork.
| Add the [[Wine|wine]], [[Breadcrumbs|breadcrumbs]], [[Herbs|herbs]], [[Nutmeg|nutmeg]] and seasoning, and mix again.
| Leave the mixture for several hours at room temperature or in the [[Fridge|fridge]] overnight.
| Preheat the oven to 160 C/325 F/Gas 3.
| Line a 2 lb loaf tin with lightly greased [[tin foil]].
| Lay thin slices of [[Bacon|bacon]] across the length and depth of the the tin, allowing them to hang over the side.
| Spoon the terrine mixture into the tin and pull over the [[Bacon|bacon]] pieces so that they start to cover the mixture.
| Using more bacon pieces, lay them across the top of the terrine until it is covered and tuck them into the sides.
| Lay the [[Bay leaves|bay leaves]] over the top.
| Cover the top of the terrine with double-thickness of [[tin foil]], making a lengthwise pleat to allow the steam to rise.
| 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
| 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.
| 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.
| Chill for several hours or overnight, still weighted down.
| Remove the weights and foil and turn out onto clean foil.
| Wrap the foil around it and leave the [[Pâté|pâté]] until it has been cold for at least 24 hours before cutting.
}}
--[[User:JuliaBalbilla|JuliaBalbilla]] 10:11, 23 January 2009 (UTC)
===Chef's notes===
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Meat recipes]]
[[Category:Offal recipes]]
[[Category:Pork recipes]]
[[Category:Starters]]
[[Category:Cooking with wine]]
[[Category:Steamed]]

<code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/liver|#liver]] [[Special:Search/bacon|#bacon]] [[Special:Search/herbs|#herbs]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/pig|#pig]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/tinfoil|#tinfoil]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/bellypork|#bellypork]] [[Special:Search/wine|#wine]]
</code>

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