Country Style Terrine
A seen on every French Christmas table - a homemade Country style terrine served with cornichons and warm baguette. This is the perfect addition to any festive dining. Bon appetit!
20 slices pancetta
400g pork mince
300g chicken mince
200g chicken livers, chopped
300g minced pork fat
1/4 cup combined sage, thyme, flat leafed parsley, finely chopped
50g cooked spinach, drained well, chopped finely
cracked black pepper
Preheat the oven to 160 degrees C.
You will need a 15cm long x 8cm wide x 6cm deep terrine mould.
Layer the terrine mould with pancetta, leaving enough hanging over the edge to wrap the whole terrine when filled and making sure the slices overlap on all sides and ends. Set aside until required.
Meanwhile in a ceramic mixing bowl, mix together the pork mince, chicken mince, chicken livers, pork fat, fresh herbs, spinach, brandy and seasoning.
Place the mixture evenly into the prepared terrine dish and then fold over with the pancetta layers.
Place the terrine into a deep baking tray filled with enough water to come half way up the sides of the terrine mould.
Place into preheated oven and cook for 1 hour. Reduce heat to 140 degrees C and cook for 20 minutes or until the centre of the terrine reaches 70-72 degrees C using a kitchen thermometer.