HERBED
PORK & CHICKEN LIVER TERRINE:
1 ½
lb. spinach, washed and trimmed
herb
& pork mixture:
1 ½ lb. ground lean pork
¼ lb. bacon, minced
4 eggs, lightly beaten
1/3 cup flat-leaf, or Italian parsley
2 cloves garlic, minced
4 tsp. chopped bail leaves
1 tbsp. chopped thyme
1 tbsp. salt
pepper and nutmeg to taste
2
tbsp. unflavoured gelatine + 1/3 cup Madeira wine
1 cup
chopped green onions
½ lb.
chicken livers, trimmed, cut into ½-inch pieces
¼ cup
cognac or brandy
1/3
cup whipping cream
¾ lb.
bacon rashers
Cook
spinach cover medium-high heat in a saucepan covered with lid, with the water
clinging to the leaves until wilted.
Drain and refresh it under running water. Salt lightly, and squeeze out
excess liquid. In batches, chop spinach coarsely in a food processor.
In a
large bowl, combine meat mixture well with the spinach and set aside.
Sprinkle
gelatine over Madeira wine in a small bowl set
in a pan of simmering water. Stir to dissolve gelatine.
In a
heavy saucepan, heat oil until hot to cook green onions for 2 minutes. Add
chicken liver and cook over medium-high heat until lightly browned on the
outside but still pink inside. Transfer liver mixture to the meat mixture with
a slotted spoon. Raise heat to high and deglaze pan with the cognac, scraping
up the brown bits clinging to bottom and sides of the pan. Reduce heat to
medium-low and stir in whipping cream and the gelatine, stirring well to dissolve
gelatine completely while cooking it for a couple of minutes. Add this to the
pork and liver mixture, combining all the ingredients well.
Preheat
oven to 350 degrees F. and line a 6-cup terrine mould with bacon slices,
letting the ends hang over the sides. Fill the terrine with the pork-liver
mixture, mounding it slightly in the center, and folding the overhanging strips
over the top to cover. Cover terrine with a double layer of foil and put terrine
in a large baking pan. Pour in enough boiling water to come halfway up the
sides of the terrine. Bake for 2 hours.
Remove
baking pan from oven, pour out the water and let terrine stand in the pan for
15 minutes. Weigh the terrine down with a 4-lb weight, or a few heavy cans
while letting it cool completely. Chill overnight before serving.
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