Today I like to share my old time favourite, a recipe of a Pate/Terrine which my Dad used to make on our farm in north Germany,

  • First Ingredients
  • 250gr. of my own smoked bacon
  • 500gr. of chicken or duck liver
  • 750 gr. of pork belly
  • 1 onion [ coarsely chopped ]
  • 1 stalk of celery chopped
  • 1 carrot chopped
  • 6 bay leaves
  • 2 tblsp of juniper berries
  • handful parsley stalks
  • 8 fresh sages leaves
  • 5 gr. majoram
  • 5 gr. thyme
  • 5 gr.ground coriander
  • 10 gr. fresh rosemary
  • 150 gr. Ghee butter
  • 500 ml dry red wine
  • 2nd Ingredients

80 gr pistachio nuts

30 ml of black truffle oil or peel

3 Tblsp. green pepper corns

300 ml havey fresh cream

150 ml cognac or good quality brandy

90 ml dry sherry

Salt and Pepper to tast

Method:

Cut the pork belly into 4 cm chunks, clean chicken or duck liver of any gristle and marinade all first ingredients together and refrigerate over night.The following day preheat the oven to 165 C. Place ingredients into a roasting pan cover with aluminium foil and cook for 3 hours then let cool till it is hand warm. Take out the bay leaves and grind the cooked mixture through the coarse blade of the mincer into the mixing bowl of a stand up mixer using the paddle blade and add the 2nd ingredients slowly to the brew.

Now we preheat the oven again to 165 C. and lay out 2 loaf pans with my thinly sliced bacon which gives the terrine that special smoked flavour . The loaf pans dimensions are 27 cm X 15 X 6 cm, I love this terrine dishes as they are the right size as they are 6 cup capacity which I also use to make Leberkaese [ German meatloaf ] Refer to my book Smoke Oven Secrets.

Lay bacon slices into the dish so they overlap each other and have them  overlapping the edge slightly. add the pate/terrine mixture on top, then place into a roasting pan. Pour hot water into the roasting pan until the water comes half way up the terrine dish and bake for 70 minutes. After they are cooked let them cool and refrigerate over night.

Enjoy you wont taste a better terrine.