I created this recipe for my nephew’s charming wife, who thoughts that a terrine is difficult to make…
- 500g ground porc meat
- 350g tomato or similar stuffing
- 350g coarsely chopped poultry
- 1 bouillon cube
- 1 big onion (sliced)
- 2 garlic cloves (chopped)
- 1 ehh
- A small glass of cognac or armagnac
- Salt and pepper (one teaspoon)
- Optional: finely chopped apple, a pear in small pieces, some raisins, nuts, or mushrooms
- Mix the porc and poultry meat. Melt the bouillon cube in a little bit of hot water and mix with minced onion and garlic, fresh or dried fruits, one teaspoon of pepper and salt each. Add one egg and mix well and let it rest in the fridge over night.
- Grease a casserole (preferably with lid), stir in the mixture and cook in a water bath (ideally in a large saucepan with lid). The water should reach 1/3 of the casserole. Set oven temperature between 150 and 170 and place in oven for 2 hours. Let cool and enjoy! It does get better with time and maturity and can be kept for up to one week in the refrigerator.
- Serve this dish in the casserole with some fruit chutney, pickled cucumbers, a nice slice of rustic bread and a red wine or a fresh white wine like a chardonnay.