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:
- Cut the shoulder of pork and breast into chunks (or ask your butcher to mince it)
- Cut 100gr of chicken livers in chunks
- Peel and cut the onion in quarters
- Mince the ingredients in your mixer (or cut very finely)
- Place the minced ingredients into a large mixing bowl
- Season with the salt, pepper and nutmeg
- Drizzle with the Armagnac and Port and stir together well
- Cover and leave in the fridge to marinate for 5 hours
- Break the egg into a bowl and stir until blended.
- Remove bowl from fridge and add the egg and pistachio nuts stirring until completely blended
- Heat a knob of butter in a frying pan
- Quickly fry the remaining chicken livers until slightly golden
- Fill the terrine halfway with the meat mixture
- Place the lightly cooked chicken livers across the middle
- Place the rest of the meat mixture over the top of the chicken livers and press down
- Top with the bay leaf
- Cover the terrine
- Place the dish in a “Bain Marie” ie in another deep dish with water in it
- Bake in the oven at 150C degrees for 1 and ¼ hours.
- Take out of oven, remove from the Bain Marie and allow to cool
- 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/