A coarse pork terrine Great standby in the fridge for unexpected guests.
- 6 ounces finely chopped onions
- 2¼ pounds pork belly (cut into small pieces)
- 6 ounces canadian bacon (cut into pieces)
- 6 ounces lambs' liver (or pigs) (pref organic)
- 2 cloves finely chopped garlic
- 1 pinch of salt
- 1 pinch of black pepper
- 1 handful finely chopped fresh parsley
- ½ tablespoon chopped fresh rosemary
- ½ tablespoon chopped fresh thyme
Doreset Farmer's Wife's Terrine is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Makes you feel like a great hunter gatherer too! Remove and cool and put weight on in fridge to press down (I have found an amazing ox tongue press in Kitchenalia on eBay - but a tin will also do or small board with weight on). Stores for a fortnight in bottom of fridge but will never last that long-warm crusty bread and a glass of red!
Farmhouse Terrine should serve 10 but with hungry farmers and greedy people not very many, I love to watch everyone around the table fighting for the fat on bread with salt and the lovely jelly gravy that trickles down the sides when turned out onto a plate. Cornichons or pickled cucumbers as side or chutney, beetroot etc.