Chef Benny Doro

This recipe is easy and makes a nice mini loaf of Terrine not the traditional size that you will get with the typical French Terrine mold. I used a standard small hotel pan but you can use a mini bread loaf tin anything that will hold about a pound of meat. This one is about a pint in volume.

Easy Pork Terrine

On 27/05/2012 (Sunday) at 5:33 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/22frm3eo

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Details

• Prep Time:
  25 min
• Cook Time:
  120 min
• Ready Time:
  2 hour, 25 min

Servings

8 servings

Ingredients

• 12 oz coarsely minced pork not lean you want the fat
• 4 oz chicken livers
• knob of unsalted butter about one oz
• one medium onion chopped
• 2 oz cognac or sherry
• 2 cloves garlic chopped
• A small bunch of mixed herbs - sage / basil / thyme / marjoram - chopped
• kosher salt and pepper you will add to taste
• 8 oz of streaky Bacon I used non curred bacon
• one large egg

Directions

Line the dish with the bacon leaving some hanging over the edge to cover the top.

Chop the onion and garlic and fry it in the butter to a golden brown and cool.

Remove any sinew from the chicken livers and chop them until they are almost a paste

Combine all the ingredients and mix well.

Now important part the SALT I would start by adding 2 teaspoons of kosher salt mix it in and then take a little spoon of the mixture and fry it until completely cooked. Now taste it, you should be hit with the salt then the flavor or the Terrine. This is what you want I can't stress enough how important the salt is. Adjust to your liking but remember its like making sausage no salt no flavor and you are only eating a little slab of this so it needs to be rich.

Spoon the mixture into the pan that is lined with the bacon and make sure the top (which will become the bottom) is also covered with bacon. Cover the top with tin foil if your dish does not have a lid. Stand the dish in a pan of  water and cook for 1½ hours at 220 degrees.

Cool to room temperature then put a weight on top (I used large can of tomatoes)

Chill in the fridge for at least overnight but its better after 3 days and be kept in a cold fridge up to 8 days.

To unmold turn upside down on service vessel and either let sit for 20 min then bang on the bottom to loosen, the mold should come right off or you can use a blow touch and heat it around for 20 seconds or so and this should loosen it right off.

Serve with mustard, some fruit compote is nice and some crusty bread.

Enjoy!

Benny

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Starter Tapas

Pork Water Bath Appetizers & Bites Lunch Snack

World Food: French

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3 Comments to Easy Pork Terrine

1. Maria Springer/Maja's Kitchen says:

   27.05.12 at 17:46

   Benny....I love the video....it is fantastic....you are a real magician....the steps to make this Terrine are really easy....and quick...very simple...anyone - even people with little cooking experience will be able to make this recipe when following your video....

   Reply
2. Benny says:

   27.05.12 at 18:17

   Maria, thank you so much. That was the point really this dish is always a big mystery to people and they will pay a lot for a little slice at a deli when for the same price they can make it at home and really make it to their tastes.

   Thank you again for the kinds words!

   Benny

   Reply

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