James Martin Pork Terrine Recipes

COUNTRY TERRINE

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

GAME TERRINE

Steps:

• Carefully cut the duck skin from the duck breast, then very finely chop the skin. Reserve 12 bacon rashers for lining the tin. Cut all the meat and remaining bacon into 1cm pieces, keeping the different meats separate (Step 1). Put all the best bits to one side.
• Reserve the chopped bacon and, from the best bits, reserve 100g chopped chicken, 250g chicken livers, half the mixed game, half the duck and half the duck skin.
• Put all the remaining meat and duck skin into a food processor (include any fattier pieces) and blend to a mince. Transfer to a bowl and add the garlic, allspice, juniper berries, parsley, Armagnac or brandy, wine and stock. Mix in the reserved chopped meat and marinate in the fridge overnight.
• Heat oven to 180C/160C fan/gas 4. Grease a 1.5-litre loaf tin or terrine mould with butter. Lightly stretch the reserved bacon rashers (Step 2) and use most of them to line the tin or mould, overlapping slightly and leaving plenty of overhang at the top (Step 3). Pack the meat mixture into the tin (Step 4), then fold over the bacon overhang and lay the reserved rashers on top.
• Cover the terrine with baking parchment, then cover tightly with foil. Put a folded tea towel in a roasting tin and set the terrine on top (Step 5). Pour enough hot water into the roasting tin to come just below the rim of the terrine tin.
• Put in the oven, then reduce heat to 160C/140C fan/gas 3 and bake for 1½ hrs. Take from the oven and leave to cool for 1 hr in the water bath, then remove and leave to cool completely.
• Once cool, cut a strip of foil or card to fit the top of the tin, put it on top of the terrine and weigh it down with a few heavy cans (Step 6). Chill overnight.
• Carefully remove the terrine from the tin, wipe off all the jelly and serve in slices with the toasts and cornichons.