Serves: 10-12
Preparation: 1 hour 30 mins
Cooking: 1 hour
Resting: 24 hours
Michelin-starred chef Gregory Marchand, owner of the Frenchie in rue de Nil, Paris, and London’s Covent Garden, shares his recipe for this country pate.
Perfect at Christmas or for a summer picnic, you’ll find this delicious terrine de campagne impossible to resist. Serve it with crusty, rustic bread and a glass of something red…
Ingredients
For the terrine
- 1.3kg pork shoulder
- 500g pork fat
- 225g smoked bacon, cut into pieces
- 600g smoked bacon, sliced
- 650g onions
- 40g butter
- 90ml Madeira
- 125ml port
- 1 bunch sage
- 3g allspice
- Salt
For the celeriac puree
- 400g celeriac
- 40g butter
- 300g double cream
- Salt
For the pickled shallots
- 150g shallots
- 200ml white balsamic vinegar marinade
For the celeriac condiment
- 500g celeriac
- 250g celery
- 60g butter
- 500g celeriac puree
- 150g pickled shallots
- 40g mustard seeds
- 100ml olive oil
- Salt
- Pepper
For the white balsamic vinegar marinade
- 500ml (2 ⅛ cups) white balsamic vinegar
- 250g (8.81 oz/1 ¼ cups) sugar
- 75g (2.65 oz/4 ½ tbsp) salt
Directions
For the terrine
1The previous day, peel and slice the onions and sweat them over a low heat in a saucepan with the butter. Season with pepper.
2Add the madeira and port, let cool and set aside in the fridge.
3Wash and mince the sage.
4Cut the pork shoulder into chunks and mix it with the pork fat, pieces of smoked bacon, onions and minced sage. Marinate for at least 12 hours.
5On the actual day, preheat the oven to 140 degrees.
6Line a terrine dish with the smoked bacon slices and set aside in the refrigerator.
7Pass the meat mixture through a meat grinder (mincer) using the smallest plate. Season with salt and put the mincemeat into the terrine dish. Cover the terrine and cook in the oven, over a bain-marie, for about an hour.
8Use a probe thermometer to check the internal temperature of the terrine. It should reach 60 degrees – 140 degrees.
9Let cool and set aside in the refrigerator.
10If possible, let the terrine mature for 1-2 weeks before eating.
For the celeriac puree
1Peel and cut the celeriac into small pieces.
2Sweat in the butter in a pan over low heat, without colouring. Add the cream and cook until the celeriac is soft.
3Blend in a blender and season with salt.
For the pickled shallots
1Peel and finely dice the shallots and put them into a saucepan with the marinade.
2Slowly reduce the liquid until dry, then cool before using.
For the celeriac condiment
1Peel and dice the celeriac and celery.
2Sweat the celeriac in a pan with the butter and cook for 6-8 minutes, until soft. In the meantime, blanch the celery in a pan of boiling water for about 2 minutes, so that it is tender whilst remaining crisp, then shock in ice water.
3In a bowl, mix the celeriac with the celery, celeriac puree, pickled mustard seeds and marinated shallots.
4Pour the olive oil over the condiment and season with salt and pepper.
For the white balsamic vinegar marinade
1Bring the vinegar to a boil in a saucepan with the salt and sugar. Let cool and set aside.
Finishing and serving
1Cut the terrine into slices and serve with a little celeriac condiment.
Le Frenchie
16 Henrietta St, Covent Garden, London WC2E 8QH
5 Rue du Nil, 75002 Paris, France
www.frenchie-restaurant.com
