Terrine Campagnarde
I made this recipe over the holidays with my father in law (papy chef) and had a blast. The original recipe we based this one on was a but sketchy and the ingredients were a bit hard to source so we improvised a little bit. For the record, out of the dozens of butchers in the Ottawa Gatineau region, the best suited for finding the goodies required for a good terrine would be the Glebe Meat Market (highly recomended). I will include the original recipe in the comments section should you be curious as to the source.
Recipe: Terrine Campagnarde
Summary: Contry Style Terrine
Ingredients
- 50 ml Rum
- 1 TBSP Sugar
- 4 small to medium onions
- 4 shallots
- 3 cloves of garlic
- Olive Oil
- 400 g (14 oz) of fresh pork belly
- 300 g (10.5 oz) of boneless pork butt (the fattier the better)
- 300 g (10.5 oz) pork or chicken liver (I by far prefer this recipe with chicken liver)
- 2 Sprigs of Thyme
- 5 Sprigs of curly parsley
- 2 Eggs
- 100 ml of heavy cream
- 2 g Nutmeg or Allspice
- 3 g Ground Pepper
- 15 g Salt
- Thinly cut fatback (enough to wrap 1 kg of meet)
Instructions
- Dissolve sugar in ¾ of the rum (reserve other ¼).
- Peel and roughly chop shallots, onions and garlic.
- Drizzle olive oil into hot frying pan and sauté chopped garlic, onions and shallots, add rum and sugar mixture and flambé. Reduce heat and caramelize mixture. Set mixture aside and let cool.
- Using the largest setting on your meat grinder, grind pork belly and pork butt, rough chop ½ of the chicken livers and sauté the other half in a bit of butter, salt and pepper (set aside). Rough chop the parsley and remove thyme from sprig. Thoroughly mix the rum that was set aside with herbs, salt, pepper and allspice with ground pork and uncooked chicken livers. Stir in onion mixture, egg and heavy cream.
- Line your terrine dish with fatback with enough overlap to cover meat as well, scoop mixture into terrine, cover with fatback and terrine cover.
- Cook in water bath (Bain Marie) for 2 hours at 180 degrees Celsius (350 f.)
- Let rest in refrigerator for 48 hours with weight over the terrine. Serve cold.
Cooking time (duration): 40 minutes
Number of servings (yield): 1 KG of goodness.
Culinary tradition: French
This original recipe is from a cookbook called “Terrine” by Stephane Reynaud. He has another CB available on Amazon Canada called “Cochon et Fils.
Pour 1 terrine de 1 kg
40 minutes de préparation
2 heures de cuisson
48 heures de repos
400 g de poitrine fraiche
300 g d’échine
300 g de foies de cochon
Barde de cochon
4 oignons
4 échalotes
3 gousses d’ail
5 brins de persil frisé
2 brins de thym frais
1 feuille de laurier
5 cl de rhum
2 œufs
10 cl de crème liquide
Huile d’olive
Muscade
1 cuillère a soupe de sucre
Sel, poivre
Faire fondre le sucre dans le rhum. Éplucher les oignons, les échalotes et l’ail. Hacher grossièrement le tout et le faire dorer a 1′huile d’olive, puis ajouter le rhum sucre, faire flamber et laisser caraméliser. Hacher a la grosse grille 1′ensemble des viandes, les œufs et la crème liquide puis ajouter la muscade. Mélanger le tout avec la fondue d’oignons, d’échalotes et d’ail, puis assaisonner. Hacher le persil, effeuiller le thym et mélanger le tout. Mouler la farce dans une terrine, poser une feuille de laurier et faire un quadrillage de bardes. Enfournera 180 °C au bain-marie pendant 2 heures. Garder la terrine 48 heures avant de la consommer. A consommer froid.
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