Terrine de Campagne

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 160°C (325°F).

   Ongeveer 10 min

2. 2

   Line a 1.5-liter terrine mold or loaf pan with the bacon slices, overlapping them slightly and allowing them to hang over the edges.

   Ongeveer 5 min

   Tip van de kok: Ensure the bottom and sides are fully covered to prevent sticking and add flavor.

3. 3

   In a large bowl, combine the ground pork shoulder, ground pork liver, diced bacon, chopped shallot, minced garlic, egg, cognac, chopped fresh thyme, chopped fresh parsley, salt, black pepper, ground allspice, and ground nutmeg.

   Ongeveer 5 min

4. 4

   Mix all ingredients thoroughly with your hands until well combined, but do not overmix.

   Ongeveer 3 min

   Tip van de kok: The mixture should be cohesive and sticky.

5. 5

   Press the meat mixture firmly into the bacon-lined terrine mold, ensuring there are no air pockets.

   Ongeveer 3 min

   Tip van de kok: Compacting the mixture helps create a denser, more sliceable terrine.

6. 6

   Fold the overhanging bacon slices over the top of the meat mixture to enclose it.

   Ongeveer 1 min

7. 7

   Cover the terrine mold tightly with aluminum foil or a lid.

8. 8

   Place the covered terrine mold in a larger roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the terrine mold.

   Ongeveer 2 min

   Tip van de kok: This creates a bain-marie (water bath) for gentle, even cooking.

9. 9

   Carefully transfer the roasting pan with the terrine to the preheated oven.

   Ongeveer 1 min

10. 10

    Bake for 1.5 to 2 hours, or until an internal temperature of 70°C (160°F) is reached.

    Ongeveer 2 uur

    Tip van de kok: Use a meat thermometer inserted into the center to check for doneness.

11. 11

    Remove the terrine from the oven and the water bath.

12. 12

    Place a weight (like a foil-wrapped brick or cans) on top of the foil-covered terrine. This pressing helps compact the terrine and expel excess fat.

    Tip van de kok: Place a piece of cardboard cut to size on top of the foil before weighting for even pressure.

13. 13

    Let the terrine cool to room temperature with the weight on.

    Ongeveer 2 uur

14. 14

    Once cooled, refrigerate the terrine, still weighted, for at least 24 hours, or preferably 48 hours, before serving.

    Ongeveer 12 uur

    Tip van de kok: This resting period is crucial for the flavors to meld and the terrine to set properly.

15. 15

    To serve, unmold the terrine by running a thin knife around the edges if needed, then invert it onto a serving platter.

    Ongeveer 2 min

16. 16

    Slice the terrine with a sharp knife and serve with crusty bread, cornichons, and Dijon mustard.

    Ongeveer 2 min