Terrine with a salad of cucumber and red onion
Photo by Babiche Martens
|800 g||Pork shoulder, (boned, minced with 200g of pork fat ask your butcher to do this for you)|
|1 tsp||Freshly ground black pepper|
|½ tsp||Ground nutmeg, (fresh)|
|2 Tbsp||Pitted prunes, (chopped)|
|2 Tbsp||Fresh thyme, (leaves)|
- Place the pork minced with the fat in a large bowl.
- Add the cognac, salt, pepper, nutmeg, prunes and thyme and mix with your hands to combine.
- Leave overnight if possible. Preheat oven to 180C.
- Pack the mixture into a 1.5 litre terrine mould then stand it in a baking dish and pour boiling water to reach halfway up the side of the mould.
- Bake for 1 hour. When cool, cover with foil and lay a heavy weight (e.g, a bottle of oil or two cans of food) on top overnight.
- In a bowl, mix the onion, cucumber, oil, vinegar, sugar, salt and pepper. Let sit for half an hour to allow the flavours to develop.
- Serve the terrine sliced with a bowl of salad and slices of warmed baguette.