I am really missing our usual summer holidays in France, hence the wistfully French taste of a garlicky terrine, perfect with crusty bread and a few guerkins.
You’ll need a 0.5 litre terrine with a lid or a smallish loaf tin. Preheat your oven to 180 degrees.
A chopped onion and two crushed cloves of garlic, softened in a biggish dod of butter.
200g fatty pork mince and 150g finely chopped pig’s liver (I’d do this in the processor to minimise contact with the offending article)
A handful of breadcrumbs (just take the crusts off and skoosh up a slice of any sort of bread in the processor), 2 teaspoons of soft green peppercorns, a pinch of mace, a sprinkle of nutmeg, a scant teaspoon of sea salt, a good grinding of black pepper, a tablespoon of white wine or marsala and a tablespoon of brandy.
Mix all of the above together really, really well. Line your terrine with a couple of rashers of unsmoked bacon, then pour in your terrine mixture. Cover with a few more pieces of bacon and tuck in a couple of bay and sage leaves.
Put the lid on or cover with tinfoil and cook in a tray of boiling water (which comes half way up your terrine) for 45 – 50 minutes. It’s done when a skewer comes up hot from the middle of the terrine.
By all means, compress your terrine with weights overnight, or just leave it to cool before refrigerating. Either way, leave it until the next day before eating.