MMMMM----------------------FOR THE MARINADE--------------------------- 75 ml Brandy; (2 1/2fl oz) 2 Bay leaves 1 Clove garlic; finely chopped 2 ts Soft thyme leaves 1/2 ts Sea salt 1/2 ts White peppercornsMMMMM----------------------FOR THE MEAT MIX--------------------------- Breasts and thighs of 1 -pheasant; skin removed and ; flesh cut into 1cm ; (1/2 inch) dice 225 g Chicken or duck livers; -trimmed (8oz) 55 g Unsalted butter; (2oz) 1 Onion; finely chopped 3 Garlic cloves; finely -chopped 175 g Ham; chopped (6oz) 500 g Pork back fat; minced (18oz) 225 g Lean salt pork; minced (8oz) 25 g Soft white breadcrumbs; -(1oz) 1 ts Grated nutmeg 1/4 ts Cayenne pepper 1/4 ts Ground all spice 1 ts Ground black pepper 1 ts Sea salt 3 Eggs; lightly beaten 1 tb Green peppercorns; drained 55 g Pistachio nuts; blanched and -peeled ; (2oz) Pre-heat the oven to 180?/350?/gas mark 4 Combine the marinade ingredients in a non-reactive metallic bowl, add to it the pheasant and the chicken or duck livers and leave to marinade overnight. Drain, reserving the marinade. Heat the butter in the frying pan, add the livers and fry for 4 minutes, turning once. Remove the liver and add the onion and garlic to the same pan. Cook over a low heat until the onion has softened. Add the marinade and boil to reduce by half. Allow to cool. Roughly chop the livers, combine the onion mix with the livers and pheasant. Combine with all the remaining meat mixture ingredients. Stretch the bacon slices with the back of a knife. Line a 1 1/2 litre (2 3/4 pint) earthenware or cast iron terrine mould with the bacon across the bottom and up the sides, leaving the excess to cover the pate after the mould has been filled. Spoon the meat mixture into the bacon lined terrine. Tap the terrine on the work surface to release any air bubbles. Fold the slices of bacon over the mixture. Line the top edge of the terrine mould all the way round with a strip of flour and water paste and push the lid down into the paste. Place the terrine in a slightly larger deep baking dish and pour in boiling water to come halfway up the sides. Bake for 1 3/4 hours, undisturbed. Remove the roasting dish from the oven and allow it to stand in the water bath for 1 hour. Break the paste seal, remove the terrine lid and place a weight of about 1kg (2 1/4lb) on a piece of board to fit the terrine. Leave the weight in place overnight in the fridge. Remove the weight and, if possible, allow the terrine to mature another day before eating on hot toast with pickles. Per serving: 1362 Calories (kcal); 91g Total Fat; (66% calories from fat); 58g Protein; 43g Carbohydrate; 781mg Cholesterol; 5314mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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