Provencal Terrine Recipe
A Peta Mathias recipe. If you cannot mince your own pork (or if your butcher can't do it for you) you can substitute lean pork mince - but it might n
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Cooking tools:
- Meat grinder
- Terrine dish
- Roasting pan
- Mixing bowl
- Oven
- Kettle
- Plate
- Weight
- Refrigerator
Ingredients
- 700 g pork shoulder
- 150 g pork fat
- 300 g chicken livers
- 3 shallots, chopped very finely
- 3 garlic cloves, crushed
- 1/3 cup dry white wine
- 1 1/2 tablespoons cognac or 1 1/2 tablespoons brandy
- 1 1/2 tablespoons port wine
- 1 tablespoon sea salt
- 1/2 tablespoon black pepper, freshly ground
- 2 tablespoons fresh thyme
- 2 tablespoons fresh chervil
- 2 tablespoons fresh marjoram
- 2 tablespoons fresh tarragon
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
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