← Nouns Cooking · French

Ingredients

• 600 g pork belly, skin removed, minced (ask your butcher)
• 400 g pork shoulder mince
• 250 g Chicken livers, trimmed and chopped
• 15 g Butter
• 2 Shallot, finely chopped
• 2 cloves Garlic, crushed
• 50 ml brandy or Cognac
• 2 Eggs
• 100 ml double (heavy) cream
• 18 g fine salt (about 3 tsp)
• 1½ tsp freshly ground black pepper
• ½ tsp ground allspice or quatre-épices
• 1 tsp Dried thyme
• 50 g shelled pistachios (optional)
• 10 slices thin rashers of streaky bacon, to line the tin
• 2 Bay leaves
• cornichons, mustard and crusty bread, to serve

Method

1. Melt the butter in a small pan over medium-low heat and soften the shallots and garlic for 4 min. Add the brandy, let it bubble for 30 seconds, then tip into a large bowl and cool.
2. Add both minces, the chicken livers, eggs, cream, salt, pepper, allspice, thyme and pistachios. Mix thoroughly with your hands for 2 min until sticky. Fry a teaspoon of the mixture, taste and adjust the seasoning.
3. Heat the oven to 160°C (140°C fan, 325°F). Line a 1.5 litre terrine or loaf tin with the bacon, letting it hang over the sides. Pack in the mixture, pressing out air pockets, fold the bacon over and lay the bay leaves on top.
4. Cover tightly with foil, set in a roasting tin and pour in boiling water to come halfway up the sides. Bake for 1½ hours, until the centre reaches 70°C (160°F) and the juices run clear.
5. Lift out of the water bath, pour off excess juices and weigh the top down with a board and a couple of tins. Cool, then refrigerate for 24 hours before slicing.

Tips

• Contains pistachios (tree nuts) unless you leave them out.
• It keeps, well wrapped in the fridge, for up to 5 days and slices more neatly each day.
• Serve with gluten-free bread and check the mustard label to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats David Lebovitz