Simple Country Terrine » Dish Magazine
This is essentially shredded braised pork well flavoured with aromatics, bound together with the reduced cooking liquor and packed into a loaf tin. It’s one of the best terrines I’ve ever made.
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Ingredients
- 200 grams fresh chicken livers
- 400 grams pork mince
- 400 grams chicken mince
- 3 cups tightly packed spinach leaves
- 4 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1 egg, lightly beaten
- 3 tablespoons brandy
- ½ cup chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 1 teaspoon ground allspice
- 2 teaspoons sea salt
- freshly ground pepper To assemble
- 12 slices streaky bacon
- small sprigs rosemary 6 cup capacity terrine dish or loaf tin
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