Sunday, June 13, 2010


Adapted from Michael Rhulman's Charcuterie.

Chicken livers and pork mince. Each sprinkled with sea slat, a sprig of thyme, and a bay leaf, and left in the fridge overnight.

Thyme and bay leaves discarded, the livers get nicely browned on the outside, then onion and garlic are added, and then brandy to deglaze …

… I didn't feel like dirtying the mincer, so I chopped the livers the old fashioned way, with my mezzaluna/hachoir/whatever you want to call it …

… before adding them to the pork mince along with the onions/garlic/brandy mix.

An egg, some milk, a bit of flour, some nutmeg and white pepper, and a fair bit of parsley went in next …

… Then I hunted around in the fridge to find something else tasty to out in and found these caperberries …

… So I chopped them up and in they went:

I poured the rather wet mixture into this little terrine:

Popped on the lid and stuck it in a low oven in a bain marie:

I think it was in there for an hour or so, the internal temperature was about 72°C when I took it out anyway.

I made some crackers too:

A jolly good mid-afternoon snack. With plenty more to eat.


  1. This looks delicious! :)
    I wanted to get in touch to see if you’d be interested in entering our competition to find New Zealand’s Top Food Blogger? The prize includes tickets to see Rick Stein on his tour of NZ, your blog entry published in the program – and so read by hundreds of foodies – plus loads of Rick Stein goodies. Bit too many details to post here, but please email and I’ll send you all the details if you’re interested.
    Best wishes,

  2. anthony(andy) amundsonJune 22, 2010 at 5:07 PM

    I've been browsing this blog today in awe! so many recipes that I have learned the hard way. I have been researching marlin salami(one recipe on bradley smokers) who are you Bronwyn? where do i find an email?
    keep up the great blog.I will add to my fav's and keep

  3. I'm just an ordinary middle-aged grandma who likes cooking and making things the old-fashioned way and shoes. That's who I am.

    I'm going to be a bit slack for the next couple of weeks, I've a knitting project on hand.

    I might just be doing a haggis post soon though - from scratch. Depends on whether or not my friend's friend has a sheep he wants killing. Could be a bit gruesome.