Tuesday, July 16, 2013

The Art of Pâté and Terrine "105" Country Style Pork Blood Terrine

Country Style Blood Terrine

Country Style Pork Blood Terrine 
 Makes: 1 terrine
Liver Marination:
100g Pork Livers, cleaned
900g Pork Shoulder meat, cleaned, cubed 50%
250g Fatback
15g Armagnac
15g Madeira
3g Tbsp Spice Mix
.5 gThyme
.5 g Sage
1g TCM (1 small pinch)
100g Blood, fresh

Pate de Spice
3 ea. Black Cardamon
15 grated Nutmeg
2  st. Cinnamon
9 ea. clove
2 Star Anise
1 Tbsp piment en espelette
2 tsp Coriander
1 tsp Black Pepper

Marinate all ingredients except for the blood. Allow 12 hour of marinating. Grind all the meat through a medium plate once, then take 1/3 of the mixture and grind once more. Place all the ground meat into the mixer with paddle attachment; whip until a sticky forcemeat has formed about 2-3 minutes. Fold in the blood and cook a tester. Lay belly into mold then add the first layer of forcemeat.  Pack in the remaining forcemeat and press in to fill mold. Fold over the overhang of cured belly to create a tight seal. Place the terrine into a 80°C Steam combi-oven for 30 minutes, then lower the temperature to 75°C until 64°C internal temperature has been reached. Total cooking time is about one hour. Once cooked, allow to rest a room temp until 45°C then Press the terrine and cool. In 3 day remove and enjoy with some spicy mustard.

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