pâté & rillettes · Cooking course

Ingredients

• Pork neck — 250 g
• Bacon (smoked) — 250 g
• Pork liver — 300 g
• Egg — 2 pcs
• Juniper berries — 6 pcs
• Thyme — 5 sprigs
• Dry white wine — 150 ml
• Cognac — 50 ml
• Pistachios — 20 g
• Bay leaf — 5 pcs
• Black bread — 1 pc
• Salt — to taste
• White pepper — to taste

Instructions

1. In a food processor, pulse the liver and pork neck. Add the pork belly and the juniper berries; pulse again. Add the eggs and pulse once more. Then pulse the bacon with the thyme.
2. Transfer everything to a bowl, season with salt, add white wine, cognac, pistachios, and mix thoroughly with your hands.
3. Pack into a terrine mould. Press in firmly, no air pockets. Lay bay leaves and thyme on top.
4. Cover: fold parchment in 2–3 layers to the shape of the mould and tuck it in as a lid. On top — a same-sized lid (cardboard wrapped in foil). Weight it down — for instance with another mould filled with water, or beans wrapped in something non-flammable.
5. Bake at 165 °C in a deep tray, with hot water poured halfway up the sides of the terrine mould.