Country Style Terrine with Sauce Ravigote
A terrine [tuh-reen] is a French loaf similar to a pâté. It is made with chopped ingredients or minced meat. Ravigote [ra-vee-gawt] is a classic sauce that is lightly acidic sauce and full of herby flavour.
- Difficulty: moderate
- Prep Time : 1:13 hours |
- Cook Time : 60 mins
400 g lean pork meat, cubed
250 g eisbein, cubed
200 g pork fat
1 ½ tsp (7.5 ml) salt
½ tsp (2.5 ml) white pepper
pinch of grated nutmeg
1 cloves, crushed
6 juniper berries
4 whole black peppercorns
4 bay leaves
1 Tbsp (15 ml) mixed dried herbs – sage, thyme, origanum
pinch of orange zest
1 ½ Tbsp (22.5 ml) brandy
2 eggs, beaten
30 g pistachio nuts soaked in water
30 g dried apricots, chopped
200 – 250 g thin slices of pork fat or streaky bacon to wrap the terrine
Cube all of the meat.
2 Tbsp (30ml) olive oil
2 tsp (20 ml) white wine vinegar
1 Tbsp (15 ml) capers, finely chopped
1 Tbsp (15 ml) gherkins, finely chopped
1 Tbsp (15 ml) flat leaf parsley, finely chopped
1 Tbsp (15 ml) chives, finely chopped
1 Tbsp (15 ml) chervil, finely chopped
1 Tbsp (15 ml) spring onion, finely chopped
2 Tbsp (30 ml) onion, finely chopped
salt and pepper to taste
Best prepared the day before to allow 12 hours setting time.
Combine the salt, white pepper, nutmeg, cloves, two juniper berries, a bay leaf, mixed herbs and orange zest. Use this mix to season the meat. Add the brandy and combine.
Cover the mixture with cling wrap and refrigerate for 12 hours.
After 12 hours remove from the fridge and mince the mixture in a blender. Place the mixture into a bowl, add in the eggs and then mix in the pistachio nuts and apricots.
Line a terrine mould with pork fat or bacon rashers (note: use a loaf tin if you don’t have a terrine dish).
Fill with the meat mixture and finish by wrapping the bacon or pork fat over the top.
Place the remaining three bay leaves, juniper berries and the black pepper corns on top of the wrapped terrine. Place the lid on top, or if using a loaf tin, seal with foil.
Fill a roasting pan/ovenproof dish halfway with water to create a water bath. Bake the terrine at 180 °C, the water temperature should remain at 80 °C for 1 hour. Remove from the oven and place a weight on top to compress.
Combine all of the ingredients together and mix well.
Allow the terrine to cool fully before turning out and slicing. Serve with sauce ravigote and crisp toast.