French Market Recipe 2024 49 Terrine de Porc et pistache Pork and pistachio terrine

Published on: 13 November 2024

French Market Recipe 2024 49
Terrine de Porc et pistache
Pork and pistachio terrine

Ingredients for Terrine 6 servings:

  • 1 rectangular china terrine (12 x 8cm)
  • 300g Pork shoulder
  • 70gr smoked pork breast
  • 125gr chicken livers
  • 1 onion
  • 1 egg
  • ¼ teaspoon pepper
  • 15gr pistachio nuts shelled and peeled
  • 1/3 teaspoon salt
  • ½ teaspoon white pepper
  • 1 bay leaves
  • Pinch of ground nutmeg
  • 15ml Armagnac (or brandy)
  • 50ml Port
  • 1 knob of butter

Directions:    

  1. Cut the shoulder of pork and breast into chunks (or ask your butcher to mince it)
  2. Cut 100gr of chicken livers in chunks
  3. Peel and cut the onion in quarters
  4. Mince the ingredients in your mixer (or cut very finely)
  5. Place the minced ingredients into a large mixing bowl
  6. Season with the salt, pepper and nutmeg
  7. Drizzle with the Armagnac and Port and stir together well
  8. Cover and leave in the fridge to marinate for 5 hours
  9. Break the egg into a bowl and stir until blended.
  10. Remove bowl from fridge and add the egg and pistachio nuts stirring until completely blended
  11. Heat a knob of butter in a frying pan
  12.  Quickly fry the remaining chicken livers until slightly golden
  13. Fill the terrine halfway with the meat mixture
  14. Place the lightly cooked chicken livers across the middle
  15. Place the rest of the meat mixture over the top of the chicken livers and press down
  16. Top with the bay leaf
  17. Cover the terrine
  18. Place the dish in a “Bain Marie” ie in another deep dish with water in it
  19. Bake in the oven at 150C degrees for 1 and ¼ hours.
  20. Take out of oven, remove from the Bain Marie and allow to cool
  21. Once cool, keep lid on, wrap the dish in cling wrap and leave in fridge to settle for 2 days. This dish will keep for up to 7days.

To serve , take off lid and clean up the sides of the dish. Slice in the dish and serve with crusty bread and cornichons. Pair with a glass of Pinot Noir from Comte de Thun available at our French Market shop, or buy online at www.frenchmarket.co.za/shop/

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