The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
– Julia Child
The end of the year is approaching but don’t worry, I won’t get all sentimental yet thinking about what I’ve done this year. Or even worse, what I haven’t done. However, I’ll briefly say that one of the things I have done is venture into the world of homemade terrines, or pâtés.
I didn’t post all of them. All of them turned out amazing, except for a fishy one with herrings and sardines, which was a complete flop – and which obviously I didn’t write about. I’ve made enough of them now to not have to follow my terrine recipe book. Here is the first one I’ve made following the techniques I’ve learnt but fantasising with my own mix of flavours. Needless to say, I unintentionally used beef liver instead of pork liver because that was what there was available that day at my friendly butcher’s place.
Terrine with Pistachos and Pommeau de Normandie
I was going to use Calvados liqueur for this recipe but had ran out. I found instead in the cupboard Pommeau de Normandie, which is, as it’s name implies, an apple liqueur from Normandie. It is thick and sweet in comparison to Calvados.
Ingredients (fills a 0.8L terrine dish):
200g beef liver, 175g pork fat, 400g pork loin, 1/3 cup Pommeau de Normandie, 1 handful pistachos, 1/2 teaspoon salt, freshly ground black pepper
Cut the beef liver, pork fat and pork loin into smallish cubes. Add the Pommeau de Normadie. Mix and let it marinate in the fridge for 15-24h.
The next day, preheat the oven to 180ºC. Heat some water to prepare a bain-marie.
Grind the meats in a meat grinder in this order: beef liver, pork loin, pork fat. Add the cream. Mix. Peel the pistachos. Add them to the now mixed minced meats. Add some salt and black pepper. Pour everything into the terrine dish.
Cook in the oven in the bain-marie for 35 minutes with the lid of the terrine dish on. Cook for another 35 minutes with the lid off.
The full volume of the terrine was quite a lot for the terrine dish, so afterwards we used the terrine press to press the terrine down and make it a little more compact. If you don’t have a terrine press, you can use something like a can of sardines to press down the terrine.
Store in the fridge. Let it set for at least two more days before eating.
Thank you for reading!