| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
More, Simply, Antony |
1 |
servings |
INGREDIENTS
| 450 |
g |
Thinly sliced streaky bacon or pork back; rinds removed (1lb) |
|
|
; fat |
| 85 |
g |
Plain flour; mixed to a paste |
|
|
; with 50ml (2fl oz) |
|
|
; water (3oz) |
| 75 |
ml |
Brandy; (2 1/2fl oz) |
| 2 |
|
Bay leaves |
| 1 |
|
Clove garlic; finely chopped |
| 2 |
ts |
Soft thyme leaves |
| 1/2 |
ts |
Sea salt |
| 1/2 |
ts |
White peppercorns |
|
|
Breasts and thighs of 1 pheasant; skin removed and |
|
|
; flesh cut into 1cm |
|
|
; (1/2 inch) dice |
| 225 |
g |
Chicken or duck livers; trimmed (8oz) |
| 55 |
g |
Unsalted butter; (2oz) |
| 1 |
|
Onion; finely chopped |
| 3 |
|
Garlic cloves; finely chopped |
| 175 |
g |
Ham; chopped (6oz) |
| 500 |
g |
Pork back fat; minced (18oz) |
| 225 |
g |
Lean salt pork; minced (8oz) |
| 25 |
g |
Soft white breadcrumbs; (1oz) |
| 1 |
ts |
Grated nutmeg |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground all spice |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Sea salt |
| 3 |
|
Eggs; lightly beaten |
| 1 |
tb |
Green peppercorns; drained |
| 55 |
g |
Pistachio nuts; blanched and peeled |
|
|
; (2oz) |
INSTRUCTIONS
FOR THE MARINADE
FOR THE MEAT MIX
Pre-heat the oven to 180°/350°/gas mark 4
Combine the marinade ingredients in a non-reactive metallic bowl, add
to it the pheasant and the chicken or duck livers and leave to
marinade overnight.
Drain, reserving the marinade. Heat the butter in the frying pan, add
the livers and fry for 4 minutes, turning once. Remove the liver and
add the onion and garlic to the same pan. Cook over a low heat until
the onion has softened. Add the marinade and boil to reduce by half.
Allow to cool.
Roughly chop the livers, combine the onion mix with the livers and
pheasant. Combine with all the remaining meat mixture ingredients.
Stretch the bacon slices with the back of a knife. Line a 1 1/2 litre
(2 3/4 pint) earthenware or cast iron terrine mould with the bacon
across the bottom and up the sides, leaving the excess to cover the
pate after the mould has been filled. Spoon the meat mixture into the
bacon lined terrine. Tap the terrine on the work surface to release
any air bubbles. Fold the slices of bacon over the mixture. Line the
top edge of the terrine mould all the way round with a strip of flour
and water paste and push the lid down into the paste.
Place the terrine in a slightly larger deep baking dish and pour in
boiling water to come halfway up the sides. Bake for 1 3/4 hours,
undisturbed. Remove the roasting dish from the oven and allow it to
stand in the water bath for 1 hour.
Break the paste seal, remove the terrine lid and place a weight of
about 1kg (2 1/4lb) on a piece of board to fit the terrine. Leave the
weight in place overnight in the fridge. Remove the weight and, if
possible, allow the terrine to mature another day before eating on
hot toast with pickles.
Converted by MC_Buster.
Per serving: 1362 Calories (kcal); 91g Total Fat; (66% calories from
fat); 58g Protein; 43g Carbohydrate; 781mg Cholesterol; 5314mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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