So I had some extra ground veal and ground pork in the fridge today. I decided I would make my own terrine. I mixed the pork and the veal together with some fresh thyme leaves, some Frangelico Liqueur, black pepper, freshly grated nutmeg, freshly ground juniper berries, some ground cloves, salt and some saltpetre. I cooked a bit for a test. It needed a bit more salt, so I added some. Then I started putting the terrine together.
In a loaf pan, I laid down a layer of the meat mixture, then I sprinkled some pine nuts and pommegranate seeds. Then I placed another layer of meat. Then I cut up a 1" piece of salt pork into 1/4" cubes and sprinkled that on the meat and covered with a final layer of meat. I topped the terrine with 3 bay leaves. I covered the pan with a sheet of alluminium paper. I cooked it in a bain-marie at 350F for 45 minutes, then I lowered the temperature to 300F for another hour and a half.
Then I placed another loaf pan filled with water over the alluminium paper to weigh down the loaf in the pan and I let it cool completely.
Serve with a simple tossed green salad and a sprinkling of pommegranate seeds and some nice crusty bread. YUM! :D
