TERRINE CAMPAGNARDE

MAKES 1 × 1 KG (2 LB 4 OZ) TERRINE

30 MINUTES PREPARATION TIME

1 HOUR 45 MINUTES COOKING TIME

1 DAY CHILLING TIME

300 g (10½ oz) pork liver, skin and fat trimmed

300 g (10½ oz) pork jowl

6 pork cheeks, finely diced

150 g (5½ oz) boneless fresh pork belly, rind removed, meat sliced into thin matchsticks

4 brown onions, finely chopped

4 garlic cloves, finely chopped

2½ tablespoons dark rum

150 ml (5 fl oz) thin (pouring) cream

15 g (½ oz) salt

1 teaspoon pepper

12 rashers of streaky bacon

Cornichons and pickled cocktail onions, to serve (optional)

THE MEATS

Preheat the oven to 160°C (315°F/Gas 2–3).

Pass the pork liver and pork jowl through a mincer using a medium–coarse disc. Transfer to a large bowl and add the cheek and belly meat.

THE MIXTURE

Add the onion, garlic, rum and cream to the meat mixture. Use clean hands to combine. Season.

THE TERRINE

Fill a 1.5 litre (52 fl oz/6 cup) capacity terrine dish with the pork mixture, packing it down well to remove any air bubbles, which will oxidise it. Cover the top with the rashers of smoked bacon, overlapping them slightly. Tuck them in so the whole surface of the terrine is well covered.

Bake in a bain-marie, uncovered, for 1 hour 45 minutes, or until the internal temperature reaches 70°C (158°F) when tested with a meat thermometer. Once cooked, set on a wire rack and allow to cool in the dish for 1 hour. Place a piece of foil-lined cardboard over the terrine and weigh down with tins of food in the refrigerator for 24 hours before serving.