Terrine
2 Tbsp | Cognac |
800 g | Pork shoulder, (boned, minced with 200g of pork fat ask your butcher to do this for you) (Main) |
2 tsp | Salt |
1 tsp | Freshly ground black pepper |
½ tsp | Ground nutmeg, (fresh) |
2 Tbsp | Pitted prunes, (chopped) |
2 Tbsp | Fresh thyme, (leaves) |
Salad
1 cup | Cucumber, (diced) |
1 | Red onion, (peeled and diced) |
3 tsp | Olive oil |
1 pinch | Caster sugar |
2 tsp | White wine vinegar, (or cider vinegar) |
½ tsp | Salt |
1 | Freshly ground black pepper |
1 to serve | Baguette |
Directions
- Place the pork minced with the fat in a large bowl.
- Add the cognac, salt, pepper, nutmeg, prunes and thyme and mix with your hands to combine.
- Leave overnight if possible. Preheat oven to 180C.
- Pack the mixture into a 1.5 litre terrine mould then stand it in a baking dish and pour boiling water to reach halfway up the side of the mould.
- Bake for 1 hour. When cool, cover with foil and lay a heavy weight (e.g, a bottle of oil or two cans of food) on top overnight.
- In a bowl, mix the onion, cucumber, oil, vinegar, sugar, salt and pepper. Let sit for half an hour to allow the flavours to develop.
- Serve the terrine sliced with a bowl of salad and slices of warmed baguette.