Terrine de Campagne
Terrine de Campagne with pink Peppercorns
Print This Recipe Yield 10Source Adapted from the cookbook The Food Of FrancePublishedIngredients
- ½ pound lean pork (such as loin) cut into 1‑inch cubes
- 1 cup chicken livers, trimmed
- 4 slice bacon roughly chopped
- 1 teaspoon salt
- ½ teaspoon black peppercoens, lightly crushed
- 1 tablespoon pink peppercorns, lightly crushed
- 3 tablespoon brandy
- 2 medium shallots, minced
- 2 egg, lightly beaten
- 8 bay leaves, whole
- 12 slice bacon, left whole
Directions
Put the pork loin cubes, chicken livers and roughly chopped bacon into the bowl of your food processor equipped with the blade attachment.
Pulse the mixture 12 or 15 times, scraping the sides down 2 or 3 times during the process. You are looking for a very varied texture. Do not over process.
Once you are happy with the texture move the meat mixture to a large mixing bowl. Add the salt, pink and black peppercorns and the brandy. Stir to incorporate. Next, add 2 lightly beaten eggs along with the shallots. Mix this all together quite well.
Choose a three cup terrine mold, or some other oven proof dish of appropriate size and shape
Lay a single file line of bay leaves along the bottom of my terrine. These are mostly for flavor, but they can be a pretty decoration as well. Either way, they are and optional.
Line the long sides of terrine with strips of bacon. Leave enough bacon hanging over both sides to cover the top. Line the entire length of the mold. But the two ends should be left open with out a bacon covering.
Spoon the meat mixture into the terrine mold. Filling nearly all the way to the top, but leave about ¼ inch of space. Fold the hanging bacon up and over the entire top of the terrine.
If your mold has a lid put that onto cover the terrine. If not, cut a piece of parchment to size and wrap the whole terrine all the way around in aluminum foil. Let the flavors come together in the refrigerator at least 6 hours. Overnight is better.
When you are ready to cook the terrine preheat the oven to 350 degrees F. Place the covered terrine in a large baking dish and pour water into the baking dish to come halfway up the sides of the terrine.
Bake this in the bain-marie for 1 ½ hours, or until the pate starts to pull away from the sides of the mold.
Lift the terrine out of the water and set it aside to cool completely while still covered.
Once it is cool, drain off any extra liquid in the terrine mold. You may need to run a knife along the edges of the mold to be assured that it is not sticking.
Invert the mold onto a serving platter. Use a very sharp serrated knife to cut the pateinto slices. Serve with crusty bread and any combination of traditional accompaniments.
Awww! My favorite vegetable!!
This looks and sounds delicious… I too am always a bit sad when I hear about people ditching their beet greens. Even more sad when I get to the store to find that the produce manager has already cut all the greens off of all the beets and disposed of them somewhere (I think he/she must take them home and eat mountains of them- lucky!).
I personally love doing “carpaccios” of vegetables. Something about using just a few ingredients to intensify the natural goodness of a vegetable. Try golden beets marinated in a little ginger, garlic, shallot, rice wine vinegar, olive oil and salt and pepper… garnish with chive.‘
Other favorites are carrots with red wine vinegar, olive oil, salt, pepper and a little dill, and daikon with lemon juice, olive oil and salt and pepper.
is a great way ti think of this. I hadn’t. I do one with zucchini I like, and I will try your versions too. GREG
The closest I’ve come to having beets has been borscht — your salad is infinitely more appealing. What I love best about this dish is that, aside from seasonings, it’s all about the beet. I don’t know if I’d get past the lemon juice/cayenne part after reading your reaction to Gustavo’s beets; I could use a transcendent experience!
Thanks for the knife-skills compliment, but I’ll jump on any excuse to whip out my mandoline. Fantastic looking salad, and I love the wilted beet greens idea. At first I was thinking about a little crumbled Chevre on top of this, but on second thought, I think it would interfere with this dish’s clean simplicity. When is beet week?
I’m impressed that this salad qualified for a life moment! Definitely worth trying, in that case. I bought some golden beets a few days ago too that are just waiting for some inspiration, and here it is.
here it is! I go on sometimes. It’s part of my “Brand”. But these gold beets with lemon and cayenne were AMAZING!
…where am I going to get golden beets? I’ve never had a beet that wasn’t purple. Ho hum.
I am sure you can find them… GREG
… and I bet it doesn’t taste half bad either. I am not a huge beet fan but thanks to Geoff forcing roasted beets on me multiple times, I am starting to come around.
Perhaps a salad preparation should be in store next…
I have no idea what beets taste like. I’ve never had them before and it’s not something I’ve ever been exposed to, until now. I swear, every time I see one of your posts I feel like running to the market and buying the product you’re working with just so I can have a sense of what your recipes taste like.
Amazing as always!
Eric
But it is true, many people do not like them. GREG
I have always felt badly throwing away the beets greens! What a beautiful and colorful spring salad!(I bet it tastes just as good)