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HOUSE TERRINE


BEST NEW BISTRO

HOUSE TERRINE


TOP CUVÉE HOUSE TERRINE


Makes 1 terrine

Step 1: bread and butter pickles
Slice cucumbers and shallots, salt with 20g salt for 6 hours. Lightly toast spices, add vinegar and sugar. Bring to the boil and pour over cucumbers and shallots. Cool.

For the bread and butter pickles

  • For the bread and butter pickles
  • 50g shallots
  • 5g yellow mustard seeds
  • 1.25g caraway seeds
  • 6.25g turmeric powder
  • 300g white wine vinegar
  • 37.5g caster sugar

Step 2: the terrine

Place the cleaned chicken livers into a Magimix and pulse. Add the eggs one at a time. Mix in the pork mince. Add the Armagnac. Slowly add the butter. Add the diced lardo. Add salt and pepper. Cook at 170°C in a bain marie for 1 hour 40 minutes or until cooked. Press and chill. 


Serve with bread and butter pickles. 

For the terrine

  • 75g caul fat
  • 375g chicken livers, cleaned
  • 500g pork mince
  • 1.5 garlic cloves, microplaned
  • 5 eggs
  • 35ml Armagnac
  • 375g unsalted butter, melted and cooled
  • 250g lardo, diced
  • 75g pistachios
  • 9g salt
  • 5g pepper

by Dan Miller

Top Cuvée

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