Terrine de Campagne

Method

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1. Mix all the meats, fat, shallots, garlic, brandy, wine, salt, spices, thyme and eggs thoroughly with your hands.

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2. Fry a teaspoon of the mixture and taste it. Adjust the salt — it should taste slightly over-seasoned, since it will be eaten cold.

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3. Heat the oven to 160°C / 325°F. Line a 1.5-litre terrine or loaf tin with the bacon rashers, letting them overhang.

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4. Pack the mixture in firmly, banging the tin down to knock out air pockets. Fold the overhanging bacon over the top and lay the bay leaves on.

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5. Cover with foil and stand the tin in a roasting dish. Pour in boiling water to come halfway up the sides.

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6. Bake 90 minutes, until a skewer inserted into the middle comes out hot and the juices run clear.

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7. Cool for an hour, then put a weight on top — tins work — and refrigerate at least 720 minutes before slicing.

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Chef’s Tips

• A third fat. Lean terrine is dry terrine.
• Fry a spoonful and taste before committing.
• Press it overnight or it will not slice.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Cornichons
• Toasted country bread
• A glass of Beaujolais

Storage & Reheating

Refrigerated for 8 days, wrapped. The flavour improves for the first three. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.