The country terrine is one of the essentials of our gastronomy. It's a safe bet, which can be enjoyed with a few pickles and a good slice of bread... no need for more to feast.
A recipe for country terrine with hazelnuts, a real soft delight with crunchiness. This great classic of our culinary heritage is simple and easy to make in your kitchen. For 8 to 10 people: 500 g of pork loin, 400 g of pork throat, 300 g of pork liver all chopped with shallots, garlic, parsley, salt, pepper enhanced with a little glass of Cognac. Cooked in a covered terrine in the oven for 2h30 over low heat then over medium heat, uncovered for the last 30 minutes.
The country terrine is easy to prepare, to eat with ease and to be shared without moderation! It is certainly traditional but does not go out of fashion.
Depending on your tastes, you can add your personal touch by adding different aromatic herbs, a spice, mushrooms... In the recipe below are incorporated hazelnuts to give it crunch but it could be pistachios or dried fruits by example.
Ingredients for a terrine (8/10 people):
500 g of pork loin
400 g pork throat
300 g of pork liver
1 large piece of bacon bard (about 300g)
2 eggs
3 shallots, minced
2 garlic cloves, degermed and chopped
1 bunch of chopped parsley
100 g shelled hazelnuts, cut in 2 or 3
1 small glass of Cognac or Armagnac
25 g of salt
5 g of pepper
Preparation of the terrine
Skin the pork throat then cut the meat into pieces.
With the chopper equipped with an 8 mm grid, pass the liver, the loin then the throat.
Season the whole, add the shallots, garlic, parsley, eggs, hazelnuts and pour in the Cognac.
Mix well, for an even distribution of all the ingredients.
Line the bard's terrine. Generously fill the bowl with the melee, packing well. Fold the bard over to the sides.
Place the bay leaf, the thyme sprigs on top and cover with 2 strips of bard.
Put the lid on, burn your terrine and bake over low heat for 2 hours. After this time, raise the temperature to medium heat, remove the lid of your terrine and cook for another 30 minutes. To check that your terrine is cooked through, use a thermometer, the temperature in its center should be 75 ° C.
Take your terrine out of the oven, let it cool. Cold, put the lid back on and place it in the fridge for 2 days to mature and full flavor.
It can only be kept for a few days (3 to 5 days maximum) in the refrigerator. If you still have any, cut thick slices that you can freeze well wrapped or vacuum packed.
