- 350g pork neck
- 350g pork fat
- 350g chicken livers
- 50g sultanas or raisins
- 2 teaspoons salt
- ½ teaspoon black pepper
- 50ml brandy
- 120ml cream 3 bay leaves
1Mince all the meat together. A mincer is best but a food processor will do, although it will not give you the same texture.
2In a large bowl mix the minced meat with all the other ingredients until well combined.
3Place the mixture into the terrine dish and top with the bay leaves.
4Oil some aluminium foil and cover the top tightly.
5Place the terrine in a bain-marie filled to at least half way up the terrine with hot water.
6Cook for about 1 ½ hours or until the centre measures 78 degrees with a probe.
7Take out of the oven when cooked and place a weight on the top (not too heavy). I use an empty terrine as I have more than one, with a tin of beans in it.
8Leave for 24 hours minimum to allow the flavours to develop before tucking into it.
9Serve with gherkins and toasts, and/or chutney and pickled cherries.