Name: Terrine de campagne
Cook time: 140 min
Total time: 140 min
Yield: 6
Ingredients: 350 gram chicken thigh fillets, chopped coarsely; 400 gram boned pork belly, rind removed, chopped coarsely; 300 gram piece calves liver, trimmed, chopped coarsely; 3 bacon rashers, rind removed, chopped coarsely; 3 clove garlic, crushed; 2 teaspoon finely chopped fresh thyme; 10 juniper berries, crushed; 2 tablespoon port; 1/4 cup (60ml) dry white wine; 1 egg; 1/4 cup (35g) toasted, shelled pistachios

Terrine de campagne

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

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Serves 6

Cook

2H 20M

Ingredients

350 gram chicken thigh fillets, chopped coarsely

400 gram boned pork belly, rind removed, chopped coarsely

300 gram piece calves liver, trimmed, chopped coarsely

3 bacon rashers, rind removed, chopped coarsely

3 clove garlic, crushed

2 teaspoon finely chopped fresh thyme

10 juniper berries, crushed

2 tablespoon port

1/4 cup (60ml) dry white wine

1 egg

1/4 cup (35g) toasted, shelled pistachios

Method

1.Preheat oven to 150°C (130°C fan-forced). Oil 1.5-litre (6-cup) ovenproof terrine dish.

2.Blend or process meats, separately, until coarsely minced; combine in large bowl with remaining ingredients.

3.Press meat mixture into prepared dish; cover with foil. Place terrine dish in baking dish; pour enough boiling water into baking dish to come halfway up side of terrine dish. Cook in oven 1 hour. Uncover; cook another hour or until cooked through.

4.Remove terrine dish from baking dish; cover terrine with baking paper. Weight with another dish filled with heavy cans; cool 10 minutes then refrigerate overnight.

5.Turn terrine onto serving plate; serve sliced terrine, at room temperature, with french bread and cornichons, if desired.

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