Chef: Marty Webster
- 225 g pork liver, cut into 2cm dice
- 225 g pork fat, cut into 2cm dice
- 450 g pork shoulder, cut into 2cm dice
- 1/2 tablespoon black pepper
- A small pinch of allspice
- 5 garlic cloves
- 2 shallots, thinly sliced
- 3 ounces (75 ml) armagnac
- 1 tablespoon salt
- 1 egg
- Caul fat to wrap, about 200g
- 200g dried prunes, cut to about 1cm
- 250g foie gras
- In a large bowl, combine the liver, pork fat, pork shoulder, pepper, allspice, garlic, shallots, armagnac and cover. Refrigerate overnight.
- Take your foie gras out of the fridge and leave to come up to room temperature (about 5-10 mins). Once it is soft, line a flat work surface with cling wrap (about 50cm wide by 20cm high). Place your foie gras in the middle and fold the wrap over onto itself. Now roll the soft foie gras into a long cylinder or sausage shape to run from one end of your terrine mould to another. Now place back in the fridge overnight.
- The next day, remove the pork marinate mixture from the refrigerator, add the salt, and pass everything through the strong meat grinder, which you have fitted with a medium blade. The grind size should not be too small (paste) nor too large (chunks). Basically, you’re looking for a grind size about that of meat loaf. If you don’t have a meat grinder, ask your butched to grind it for you.
- When your meat and other ingredients are ground up, add the egg and prunes and mix through by hand. Preheat the oven to 170°C.
- Line a terrine mold with some cling film and then with the caul fat. It may be hard to Keep it in one piece, if you do have trouble keeping it together then lay it in small pieces just be sure they don’t overlap to heavily. Be sure that plenty of extra flops over the edge — enough to cover the top of the pâté when you fill the mold. Fill the terrine with the ground mixture, to half way, packing it tightly. Now unwrap your foie gras “sausage” and place it in the centre of your terrine. Pack the remaining mixture around the foie gras until the top of the mould. Lift the terrine and firmly drop it onto the work surface a few times, to knock out any air pockets. Fold over the remaining caul fat to neatly cover the pâté, trimming and tucking until it looks nice. Now cover the whole terrine with foil.
- Set up a bain-marie inside the preheated oven. Put the filled terrine in the center. Obviously, you do not want the water level to be so high that the water leaks into the terrine mold. You want just enough water so that it comes up below the rim. Cook the terrine in the water bath in the oven for about 2 1/2 hours, or until the internal temperature is 70°C, use a meat thermometre to be sure.
- When done, remove from the oven and allow to cool. Place a weight on top of the terrine (still in foil) and refrigerate overnight.
- Serve with cornichons, salad and a nice bread. Be sure to find a nice bread, you just spent all that time making a lovely pate you don’t want to serve it with tip top, sorry tip top.