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Country Pork Terrine
Country Pork Terrine is a traditional English recipe (from Cornwall) for a classic pressed terrine of spiced chicken liver, pork shoulder and pork belly cooked in a double boiler. The full recipe is presented here and I hope you enjoy this classic English version of: Country Pork Terrine.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+cooling time)
Makes:
40
Rating: 
Tags : Spice RecipesPork RecipesChicken RecipesBritish RecipesEnglish RecipesCornish Recipes
I love terrines and typically make one or two for Christmas. It's typically a game terrine, but as my dad loves brawn I thought I'd give this Cornish version of a pork terrine a go. It was a hit, so I decided to save the recipe and add it to my regular baking repertoire.
Ingredients:
250g Trimmed Chicken livers
750g diced Pork shoulder
500g coarse-minced (ground) Pork belly
50ml Brandy
1 onion, finely diced
1 handful of Raisins
8 Juniper berries, crushed
½ tsp Nutmeg, grated
1 tsp Fennel seeds, crushed
¼ tsp Allspice berries, crushed
¼ tsp ground Mace
2 tsp ground white pepper
2 tbsp fine Sea salt
enough streaky bacon to line your mould
Method:
Pre-heat your oven to 180C (160C fan/355F/Gas Mark 4). Grind all the spices, preferably in a mortar.
Combine all the ingredients (apart from bacon) in a bowl and mix with your hands until thoroughly combined.
Line a suitably-sized terrine mould, loaf tin, pyrex bowl or similar with clingfilm (plastic wrap), allowing enough to overhang the edge so you can easily unmould.
Stretch the streaky bacon with the back of a knife and use to line the mould, leaving sufficient overhanging to wrap over the top.
Fill the mould with the meat and spice mixture, pressing down firmly to pack. Fill so that the mix comes just over the top of the mould. Now fold over the bacon ends so that the top of the mixture is covered. Now fold over the clingfilm so that everything is enclosed and you have a neat package.
Wrap everything in kitchen foil, overlapping over the top of the terrine tin.
Place the covered mould in a deep metal roasting then half fill the tin with boiling water and transfer to your pre-heated oven.
Cook for 1 hour. After this time, stick a temperature probe through the top of the terrine and into the middle. This should have reached 60C when done.
Remove the mould from the water and discard the liquid. Place a plank or something flat and hard the same size and shape as the top of your terrine dish on top of the mould and weigh it down (I use bricks but tins are good too) to press the top of the terrine down. This will help it compress as it cools to make it firm.
Set aside to cool completely with the weight on top, then transfer to a fridge overnight, keeping the weight on top.
Next day, remove terrine from the mould and unwrap. If not using immediately, re-wrap in fresh clingfilm and store in the fridge for up to 5 days.
Serve sliced with mixed pickles, chutney and bread.
