This is one of the easiest terrines to make at home, which makes it a great dish for every day or a dinner party. It is best prepared about two days in advance, so the flavours will have time to mature. Traditionally, it was made from whatever meat was leftover but the basis of this version is pork, or veal if you prefer. Gherkins or pickled vegetables are the best garnish, not forgetting a hunk of rustic bread to go with it.
Boned pork shoulder, cut into 3cm dice
Boned belly of pork, cut into 3cm dice
Smoked streaky bacon, cut 3cm dice
Pig’s liver, cut into 3cm dice
medium organic or free range egg
Freshly ground black pepper
Juniper berries, crushed
Fresh thyme leaves, finely chopped
White wine, boiled 30-40 seconds to evaporate the alcohol
Pistachios (or almonds or hazelnuts)
Fresh bay leaf
Chopping the meats:
Pre-heat the oven to 160C.
In a food processor, using the pulse button, chop the pork shoulder until you have a coarse mince texture. Using a spatula, transfer the meat from the food processor to a large mixing bowl. Proceed in exactly the same way with the belly of pork, the smoked streaky bacon and the liver, combining all the meats together in the bowl.
Preparing the pâté:
Add the egg, salt, pepper, juniper berries, five-spice powder, chopped thyme, white wine, cognac and nuts to the bowl and vigorously mix everything together with a large wooden spoon.
Filling the terrine:
Tip the mixture into a 23 x 9 x 7.5cm terrine mould and, with the edge of a spoon, press and pack the meat down into the mould.
Tap the terrine a couple of times on the work surface to ensure that there are no air pockets and that the meat is compact.
Press the bay leaf and thyme sprigs onto the top of the mixture.
Cooking the pâté:
Cover loosely with a piece of buttered greaseproof paper, then place the terrine in a roasting tin and slide it onto the oven shelf.
Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of the terrine mould.
Cook for 1 hour. The top of the pate should be slightly rounded. The inside should be 65-70C; if you have a temperature probe, check this.
Remove the terrine from the oven leave to cool at room temperature for 2 hours, then cover with cling film. Refrigerate for two days so the flavours mature.
To serve, dip a knife blade in hot water and slide it against the sides of the terrine to loosen the pâté. Turn the terrine upside down on a tray and tap the base to free it from its mould.