Originally Posted by Steve Kroll
Rock, do you happen to have a recipe or link for that terrine? That looks delicious.
It is called country terrine, Steve. I basically made my own recipe that I derived from 4 or 5 I saw in the internet. I bought a smoked ham hock, cleaned and shredded it. 3 lbs of ground pork, half of which I pureed in a food processor, so I would have different textures in the final product. I added a good handful of bread crumbs, a finely diced onion, and about 6 garlic cloves. A tsp of salt, one egg, some ground thyme, allspice and star anice. 1/4 cup of sherry, handful of chopped parsley and a good whack of fresh coarse ground pepper. About 25 whole shelled pistachios. Mixed it all together and let it sit in the fridge for 24 hours. I fried up a couple of small sample balls to make sure every thing tasted ok.
The following day, I used the common procedure of lining the bread loaf pans with bacon, divided my mixture in half and wrapped the bacon ends over the top. Covered them tightly with foil. Then, I baked the pans in a home made bain marie using a cake pan. I submerged the loaf pans about 3/4 the way up with boiling water from the kettle. Baked them for 2 hours at 325.
Took them out, and drained them. Placed another baking pan on top of each one and put them in the fridge with a cutting board over the top and also a heavy iron dutch oven lid. They need to be pressed like this for another 24 hours while chilling in the fridge. The next day you just take them out of the fridge and remove them from the pans. Slice as you wish and eat.....I got two terrines and sliced them up and shrink wrapped them in about 7 or 8 small serving sized portions.....
You can find many different recipes and procedures for Country Terrine on line but that is how I did these ones...A bit of work, but quite easy and very fun and rewarding. I have some duck in the freezer I am already planning my next ones....I may go with more pork, orange zest and brandy, some kind of nut again.... not sure yet....something along these lines...http://www.bbcgoodfood.com/recipes/8...es-and-pistach