pâté de grand-mère
by Olivia Tiboleng
@ 03 Feb 2017
500g (each) pork belly and pork shoulder,
trimmed and cut into big pieces
Marinade
60ml port wine
40ml cognac
50g DB special mixed spices and salt
Pink salt, freshly ground white
pepper, sugar and nutmeg, to taste
1kg chicken livers, trimmed
Salt, to taste
1 baguette (120g),
torn into big pieces
200g heavy cream
35ml milk
5 whole eggs, lightly beaten
A bunch of Italian fat-leaf parsley,
chopped
4 shallots, peeled, sliced and sautéed
with duck fat
500g caul fat, divided
50g pork fat
Pickles, mustard and toasted county
bread slices, for serving
• Marinate the pork belly and shoulder
pieces with all the marinade ingredients in the refrigerator overnight.
• Season the chicken livers with salt, to taste and lightly press into a perforated saucepan.
• Soak the baguette pieces with the heavy
cream, milk, beaten whole eggs, and
chopped flat-leaf parsley in a mixing bowl.
Keep chilled in the refrigerator overnight.
• Place the sautèed shallots, the marinated
pork belly and shoulder, seasoned
chicken livers and soaked baguette
pieces into a meat grinder and grind to
a rustic paste.
• Line two terrine moulds with the caul fat. Add in the grinded pâté and cover the top with the remaining caul fat. Set
aside the terrines for about 2 hours and
then place into a water-bath baking pan.
Bake in a pre-heated oven at
155°C until internal temperature reaches
63°C. Remove and weigh down the chilled terrines and refrigerate overnight.
Unmould the terrines and warm the sides with a blowtorch. Gently flip the terrines onto a cutting board and then cut into thick slices with a sharp knife. Serve with pickles, mustard, and toasted country bread slices. Makes 2 terrines
