If you can't come to Oxtail tonight, let Oxtail come to you! Every month, we will publish one of Patrick's favourite recipe & We hope you'll enjoy these recipes as much as we enjoy sharing them with you. If you need some help or advise in relation to cooking, don't hesitate to contact us. Now, let's the cooking begin!
Country Style Pork Terrine
Here is a small taste of French country side! Tasty, simple & I promise, easy to make too. Serve it with a slice of fresh pain de campagne from your local bakery, and a couple of gherkins, and enjoy!
INGREDIENTS:
500 g of pork fat
325 g of pancetta
30 streaky bacon rashers
1.5 kg of pork belly
600 g of chicken livers
18 slices of white bread soaked in milk
4 eggs
2 tbl spoons of marjoram
2 tbl spoons of thyme
1 nutmeg crushed
2 tea spoons of black peppercorns crushed
4 tbl spoons of maldron sea salt
METHOD:
Line two moulds with cling film, and then with the streaky bacon rashers. Mince all the meat (see above ingredients) and bread together. Add in the rest of the ingredients. Mix well. Put the mixture into the moulds. Cover it with streaky bacon and cling film. Cook in a bain-marie in the oven at 150 C for 1hour 45 min/2 hours Use a thermometer and look for 67 C in the center. Let it cool completely before slicing.
Enjoy! P
WINE PAIRING:
Choose a supple red wine, soft. A wine too high in tannins is to avoid. Try a young Burgundy pinot noir or a Beaujolais and if you like your Bordeaux as much as I do, a young Côtes de Blaye. Bonne dégustation, Rebecca
