Country Style Terrine

5:06 am on 7 March 2009


  • 1 Tbsp sugar
  • 50ml brandy
  • 6 Tbsp olive oil
  • 4 brown onions (small/medium, chopped)
  • 1 red onion (chopped)
  • 4 cloves garlic (chopped)
  • 500gm skinless, boneless porkbelly (minced)
  • 400gm wild pork shoulder ( minced)
  • 200gm chicken liver ( chopped)
  • 2 eggs
  • 150ml cream
  • 1/2 tsp ground juniper berries
  • pinch of nutmeg
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 2Tbsp chopped parsley
  • 1Tbsp chopped thyme
  • 2 bay leaves
  • 1 1/2 Tbsp salt
  • 12 rashes streaky bacon


Heat oven to 180C.

Mix sugar and brandy together. Heat olive oil in a heavy based pan, add onions and cook over a low heat for 5 minutes stirring occasionally to avoid colouring.
Add garlic and cook until golden brown. Add brandy and sugar mix, cook for a few seconds to ignite. Remove pan from heat and allow ingredients to cool.

Mix together meat, liver and eggs together with cream in a bowl. Stir in seasonings, herbs and the chilled onion mix.

Line a terrine mould or a roasting dish with 1/2 the bacon. Spoon in the terrine mix. Place the bay leaves on top and make a lattice pattern with the remaining bacon. Place terrine in a larger roasting dish and pour in boiling water until it comes half way up the sides. Bake the terrine for 2 hours at 180C.

Remove from the oven and place a lid (or parchemenr) on the top. Leave terrine to cool.

Once cold place in fridge for 2 days to mature.

Serve cold, with crusty bread, pickles and salad.

From Afternoons with Jesse Mulligan

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