Ingredients
- 12 slices rindless smoky bacon
- 1 bunch spinach, stalks removed
- 400g pork shoulder, coarsely minced
- 300g chicken mince
- 200g chicken livers, coarsely chopped
- 300g pork back fat, coarsely minced
- 1 clove garlic, chopped
- 1/2 tsp quatre epices*
- 1/2 tsp ground black pepper
- 50ml brandy or cognac
- sea salt (weigh all the meat and allow 18g a kg)
- 1/2 cup chopped parsley
- 4 sage leaves, chopped
- 4 sprigs fresh thyme
- 1 egg, lightly beaten
Method
Use the bacon slices to line a 1.4?1.6 litre terrine, laying the slices crossways and allowing the ends to hang over the edges.
Thoroughly wash the spinach, blanch for two minutes, then squeeze really dry and chop roughly - you should have about 1/2 cup of chopped spinach leaves. In a large bowl, combine this with all the remaining ingredients and mix well. If time permits, marinate in the fridge for a few hours.
Preheat oven to 160C. Press the mixture into the terrine and fold the hanging bacon over the top. Cover with a lid or foil, place in a pan with water that comes half way up the terrine and bake for about 1 hour, then reduce the oven temperature to 140C and continue cooking until the internal temperature reaches 70C-72C or the juices run clear when the terrine is pierced with a skewer.
Weight the terrine until cool, then refrigerate overnight.
Serve with pickled cherries or cornichons, and toasted sourdough bread.
* A blend of white pepper, nutmeg, ground ginger and cloves in equal amounts.
