Bacon-Wrapped Country Terrine with Cognac and Thyme

What you need

• 400 g (14 oz) boneless pork shoulder, cut into 2 cm (3/4 in) cubes
• 300 g (10 oz) pork belly, skinless, cut into 2 cm (3/4 in) cubes
• 200 g (7 oz) pork liver, membranes trimmed, cut into 2 cm (3/4 in) cubes
• 150 g (5 oz) streaky bacon, thin rashers, to line the mould
• 1 small onion, very finely chopped
• 2 clove garlic, minced
• 1 large egg
• 3 tbsp cognac
• 50 ml (3 tbsp) dry white wine
• 2 tsp fine salt
• 1 tsp black pepper, freshly ground
• 1/4 tsp ground allspice
• 2 tsp fresh thyme leaves, plus 3 whole sprigs for the top
• 3 leaf bay leaves
• 1 baguette, to serve
• cornichons, to serve
• Dijon mustard, to serve

Method

Restated from the original video

1. 1

   Spread the cubed shoulder, belly and liver on a tray and chill in the freezer for 20 min. Cold meat grinds cleanly.

2. 2

   Grind the shoulder and belly through the medium plate (about 8 mm) of a meat grinder into a large bowl. Grind the liver separately and add it. Without a grinder, pulse in a food processor in small batches, or chop finely with a knife.

3. 3

   Add the onion, garlic, egg, cognac, wine, salt, black pepper, allspice and thyme leaves. Mix with your hands for 2 min, until the mixture turns sticky and holds together.

4. 4

   Fry a teaspoon of the mixture in a small pan until cooked through. Taste it and add more salt or black pepper to the main mixture if needed.

5. 5

   Heat the oven to 160 °C (325 °F).

6. 6

   Line a 1.5 liter (6 cup) terrine mould with the bacon, laying the rashers across the mould and letting the ends hang over the sides.

7. 7

   Pack in the meat mixture, pressing firmly to leave no air gaps. Fold the bacon ends over the top.

8. 8

   Lay the bay leaves and thyme sprigs on top and cover tightly with the lid or foil.

9. 9

   Stand the mould in a deep roasting tin and pour in boiling water to come halfway up the sides.

10. 10

    Bake until a probe in the center reads 71 °C (160 °F), 1 hr 15 min-1 hr 30 min. The juices should run clear.

11. 11

    Lift the mould out of the water and cool for 1 hour. Set a board and a couple of cans on top as a weight, then chill at least 24 hours, 2 days is better.

12. 12

    To unmould, dip the mould in hot water for 30 seconds and run a thin knife around the edge. Turn the terrine out onto a board and wipe off any jelly.

13. 13

    Cut into 1 cm (1/2 in) slices and serve at cool room temperature with baguette, cornichons and mustard.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.