Recipe: Chef Patrick's Country Terrine

Name: Terrine de Campagne du chef Patrick
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: Proportions pour 1 terrine de 1,2 kg environ :500 g de maigre de porc fermier coupé en gros dés300 g de lard gras coupé en gros dés280 g de poitrine fumée artisanale (si possible)coupée en petits lardonsdes bardesPour son assaisonnementmélange de 10 g de sel fin4 g de poivre du moulin, une râpure de muscade un peu de fleur de thym et de sauge séchée pulvérisée10 g de cèpes secs pulvérisés(en poudre)un trait de cognac ou de vieille prune3 oeufs fermiers2 ou 3 feuilles de laurierun peu de fleur de thym.

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Starters

Prep 30 min

Cook 90 min

Total 2h

If my name is attached to this recipe, it's simply because all cooks have "their own" so here is mine (smiles)

Ingredients

Proportions for 1 terrine of approximately 1.2 kg:
500 g of lean farm pork cut into large dice
300 g of fat bacon cut into large dice
280 g of artisanal smoked breast (if possible) cut into small lardons
barding fat
For seasoning
mixture of 10 g fine salt
4 g freshly ground pepper, a grating of nutmeg a little dried thyme flowers and sage pulverized
10 g dried porcini mushrooms pulverized (powder)
a splash of cognac or old plum brandy
3 farm eggs
2 or 3 bay leaves
a little thyme flower.

Step-by-step directions

The day before:

1- In a container put your pieces of pork (lean and fat) then mix with the seasoning (salt, pepper, spices thyme, sage and porcini powder) then cover with film and refrigerate overnight.
The next day:

2- Grind the meats with a medium grinder, place them in a bowl add the eggs, the smoked breast dice and the alcohol mix well then place your thin barding fat at the bottom of the terrine install your forcemeat and add a few bay leaves on top.
Cover with a few slices of barding fat and store the covered terrine in the fridge while your oven preheats to 220°(th7+)

3- Then place your terrine in a water bath, cook for 1 hour 30 minutes.

4- Remove the terrine from the water bath remove the cover, place a wooden board on top with a weight of approximately 1kg, let it cool this way, then refrigerate (minimum 3 days before enjoying without forgetting to remove the board)
You will see, it will render some fat but that doesn't matter as this will serve as protection for your terrine and besides you can always keep it to season some sautéed potatoes or some pasta!
And if one day you had some fresh black truffles add them (4% of total weight) and just like with a magic wand this dish called country style will become a "royal" delicacy

Charcuterie Terrines Pâtés Terrine de porc Pâté de campagne