Pork terrine

I’ve always thought of paté as something that naturally and quite acceptably comes from a packet (see also smoked salmon, sausages, pasta, puff pastry) but terrine recipes seem to have been popping up everywhere (i.e. the weekend glossies) recently, and because I love a good chunk of hearty meat paste I decided to give it a go.

Having served dinner guests stuffed pork shoulder on Monday, I had in the fridge some leftover pig meat attached to a big slab of fat, half a pack of pork mince, some chicken livers and a big bunch of sage – perfect for corrupting this River Cottage recipe.

And you know what? It turns out that making paté is even better than buying it, because what could be more fun than throwing bits of animal in a blender and making pepto-bismol coloured meat gunk? Yum. Has kept me in delicious, gutsy lunches all week.



My ad hoc version of Ray the butcher’s paté

300g chicken liver
200g pork mince
300g fat pork belly
an onion
2 tbsp chopped sage
100g fresh breadcrumbs
2 garlic cloves, crushed
a glass of wine
1 big pinch freshly ground nutmeg
1 tsp sea salt
Freshly ground black pepper


Heat the oven to 170C. Throw the meat and onion into a blender and blitz until desired consistency. Transfer to a bowl, add everything else and mix. In a frying pan, fry a little ball of the mixture, check the seasoning and adjust to taste.

Grease a deep ovenproof dish with butter. Dollop and spread the mixture into the dish and cover with greased foil or a well-fitting lid. Place in a large roasting tin or ovenproof dish and pour in enough boiling water to come halfway up the sides of the dish. Cook in the centre of the oven for an hour or so – the pâté is cooked when it pulls away from the side of the dish and is firm to the touch. Allow to cool in the dish.

Press with a weight overnight in the refrigerator, to ensure a dense, sliceable texture, then turn out when chilled. The pâté will keep for up to a week in the fridge.


1 Comment

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One response to “Pork terrine

  1. Jane Corkill

    Keep on writing and eating, but specially the writing as you’re JOLLY GOOD.

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