Country Terrine With Black Pepper Thyme Food

FRENCH COUNTRY-STYLE TERRINE

Steps:

• Preheat oven to 350°.
• Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
• Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
• Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
• For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
• Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
• Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
• Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.

COUNTRY TERRINE

Steps:

• Cut the meats into cubes.
• In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
• Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
• Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
• Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
• Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
• Let it cool down then keep in fridge for at least 12 hours before serving.
• Serve with French bread and cornichons (gherkins).