La Buvette Terrine
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Servings
12 servings
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Course
Condiments, Others
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Cuisine
French
La Buvette Terrine
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Adapted from La Buvette: Recipes and Wine Notes from Paris by Camille Fourmont and Kate Leahy If you've not made a terrine before, this one is extremely easy, and delicious. Don't let my wordiness put you off; I'm trying to be descriptive and give tips on the steps, but basically, you're mixing chopped meat with seasonings, then adding dried fruit and nuts, packing everything into a pan, and baking it. And that's it. I hand-chopped the meat into pieces that were about 1/2-inch (1.5cm), which was a tad time-consuming but you can ask your butcher to grind the meat coarsely for you. If you don't have a butcher, I've made it with regular ground pork but I recommend coarsely hand-chopping the fatback and livers, as the larger pieces of meat give the terrine an irregular look and are nice to have individual bites of. (Note: When I made it with regular ground pork, not coarsely ground, it threw off quite a bit of liquid during ...
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Ingredients
- 12 ounces (340g) chicken liver trimmed of any sinew, cut into 1-inch (3cm) pieces
- 1 pound (450g) pork shoulder cut into 1/2-inch (1.5cm) pieces, or coarsely ground (see headnote, boneless
- 8 ounces (225g) fatback cut into 1/2-inch (1.5cm) pieces, or coarsely ground, skinless or pork belly
- 3 tablespoons cognac or another brandy, or armagnac
- 1 tablespoon kosher salt or sea salt
- 1 teaspoon black pepper freshly-ground
- 1/4 teaspoon pimente d'Espelette pepper or paprika (sweet or smoked)
- 2/3 cup (160ml) heavy cream
- 10 dried apricot cut in half or quarters
- 1/4 cup (50g) pistachios preferably unsalted, shelled
Instructions
- Mix together the pieces of chicken livers, pork shoulder, fatback or pork belly, Cognac, salt, black pepper, and pimente d'Espelette in a large bowl. Cover and refrigerate for 12 hours, or overnight.
- Preheat the oven to 375ºF (190ºC.) Have a 9 x 5 (23x18cm) rectangular loaf pan or terrine mold ready, or an ovenproof bowl that will hold close to 6- to 7-cups (1.5-1.7L) of mixture. Place the pan or mold in a larger pan that you will use to create a water bath to bake the terrine in.
- Mix the heavy cream, apricots and pistachios into the meat mixture. Transfer the mixture to the baking pan or mold, smooth the top, and cover snugly with foil. Add hot water to the larger pan the terrine pan or mold is sitting in, so it's coming up halfway up the sides of the pan or mold. Bake for 35 minutes, then remove the foil and bake another 35 minutes, or longer, until the terrine is done. (My terrine baked in a clay bowl took longer to bake than in the metal loaf pan I used the second time I made this; after removing the foil, mine in the bowl took an additional 65 minutes. If using a loaf pan or rectangular pâté or terrine mold, it should be done after removing the foil and baking it for the remaining 35 minutes.) You can verify the temperature with an instant-read thermometer, which should read 150-155ºF (66-68ºC) when done. The temperature of the terrine should continue to rise to 165ºF (72ºC), considered a safe temperature, after you take it out of the oven.)
- If you don't have an instant-read thermometer, bake the terrine until the juices run clear when you poke a sharp knife down into the center.
- Remove the terrine from the oven and the water bath and let cool on a wire rack completely. When cool, cover and refrigerate for at least 24 hours before slicing and serving.
Notes
- Storage: The terrine will keep up to two weeks if well-wrapped and refrigerated. Many say terrines improve with age and I agree that they do get better a few days after they are made. I've not tried freezing this terrine but terrines and pâtés don't taste as good if they've been frozen, but you could freeze it if you must. You might think this makes a lot, but trust me, you'll go through it faster than you think.
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