Terrine

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.