In French, after a big meal, you are not allowed to say: I’m full. It is rude. I’m stuffed. Mon Dieu! No, that’s horrid, it conjures up the image of a human being all stuffed up like a cushion or a stuffed turkey.
Instead, you should say something along the lines of: thank you very much, it was all tremendously good, however I have had enough and I am now rather satisfied.
I know all that sounds nice and polite. It’s simple for a native speaker but quite mouthful (lol) when you are struggling to learn the language. I myself am somewhere in the middle of the road from I am learning French to I speak French. A year ago I would go all red faced after a meal when I would need to make that whole speech. Now I’ve progressed and can say it in about 6 seconds flat without blinking. And while smiling.
For the recipe I have here today you wouldn’t need to learn how to say I’ve had enough. Even if it’s just because it’s so rich that you are supposed to only eat a little bit, and will only be served in a small amount anyway. You will probably be left wanting more.
I have made my first terrine, a pork liver, apple and Calvados terrine. Boy was it worth it, even though it took four days to make. See how there is a piece missing? That was because we couldn’t wait to try it before I started making photos.
A terrine is sort of like a pâté. In this case here it has pork liver, apple and Calvados, which is a gorgeous French apple liqueur. I did not follow my terrine recipe book for two silly reasons:
- I forgot to bring my ingredient list when I went to the butcher. Thus I accidentally got more quantity of pork liver in proportion to pork meat with regards to what the original recipe stated.
- The recipe called for dried apple. For over a week I was unsuccessfully looking for dried apple all over my neighbourhood. As you can imagine, the day after I finished making the terrine, I found a store here that sells dried apples! I used a fresh apple here instead.
Therefore next time I’ll make another pork-Calvados terrine according to my book… Needless to say though, this terrine was superb for a 1st attempt and all those who have tried it are impressed, including the Frenchies around here.
Pork Liver, Apple and Calvados Terrine Recipe
Ingredients (makes a 0,8 litre terrine)
180g pork meat
275g pork liver
200g pork fat (bacon type of consistency)
1 green apple
ground black pepper
3gr Espelette pepper
Cut the pork meat, pork liver and pork fat in cubes. Add some salt, black pepper, Espelette pepper and the Calvados. Marinate for 24 hours.
After 24 hours, preheat the oven to 200°C. Put the meats and the apple through a meat grinder in this order: pork liver, apple, pork meat, pork fat. Put it through so that it all falls into a large bowl. Add the cream and mix. Pour the mixture into the terrine dish and put the lid on top. Put the dish in a bain-marie in the oven for 30 minutes with the lid on, then for another 30 minutes with the lid off.
Let it cool then keep it in the fridge for 24-48 hours. I waited the whole 48 hours, and I conclude that this time was necessary. While cooking the terrine, its smell was very strong (hey, there was lots of liver and liqueur in there). The 48 hours fridge time made the terrine compact into itself more, and made the smell a lot more milder with regards to the liver, while bringing out the aromas of the apple more, so now it smells just how it is supposed to be.
Serve with apple cider or a fruity white wine.
It can be kept in the fridge for two weeks. Just put some plastic on it and the lid back on every time it goes back into the fridge.
Thank you for reading!