French people love their terrine #meatloaf pâtés. Watch Benoit prepare a delicious but simple French classic.
Ingredients:
600 grams ground #pork with fat
300 grams #liver of your choice (Chicken, beef etc)
2 tablespoon Cognac
1 table spoon flour (or flax meal to make keto/gluten free)
1 beaten egg
Salt & pepper to taste
Recipe:
Cut liver into bite size pieces and marinate with Cognac for at 24-48 hours. You can add herbs, spices, salt and pepper to your own taste. I added a few pieces of broccoli, onion, and garlic as well.
After marinate is complete combine with ground pork, flour and beaten egg.
Once well mixed place in your terrine.
Preheat oven to 350°F (175°C)
Seal lid using a thick flour and water mix. Put it in oven for 1 hour at 350°F (175°C) then reduce to 300°F (150°C) for another hour. At the end, switch the oven off and leave the terrine there until the oven cools, at that point place the terrine (still sealed) in the refrigerator overnight.
To unseal the terrine carefully use a knife to cut away the flour seal and open the lid.
Et voila! You're ready to eat!! You may want to serve it with "cornichons" (small sour pickles) and fresh bread slices. Also delicious with other fermented vegetables.
3 окт 2024
