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Country terrine

thin pancetta to line mould,800G mince pork and la ionica chem and hormone free chicken thigh mince, 4 cloves of garlic crushed,SALT AND PEPPER, 125ml fine cognac, 3 eggs,1/2 cup cranberries dried and 1/2 cup pistachio kernels 300G minced pork back fat. Line mould with glad wrap then pancetta, mix all together adding 2 tbls parsley finely chopped at the end. use a water bath half way up mould with boiling water, oven 180 degC about 1 - 1.15hrs cool then press. A variation of Delicious recipe.

Country terrine


Goes very well with a lightly chilled Pinot Noir or a Rose or a mature Semillon6 or more

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Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Country terrine.


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Posted by PM6Report
Sorry about the photo, we ate the lot. TYhe above looks professional in print form, thanks!
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