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Le Chaudron recipe
Terrine de campagne au porto
Country pâté with port
⏱ 90 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)ground pork shoulder
250 g (9 oz)chicken livers- 200 g (7 oz)pork jowl
80 ml (⅓ cup)port
60 g (2 oz)pistachios
2eggs
6 slicessmoked bacon
- 500 g (18 oz) ground pork shoulder
- 250 g (9 oz) chicken livers
- 200 g (7 oz) pork jowl
- 80 ml (⅓ cup) port
- 60 g (2 oz) pistachios
- 2 eggs
- 6 slices smoked bacon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roughly chop the livers and pork jowl and mix with the ground pork.
- Mix in the port, eggs and pistachios by hand.
- Line the terrine with the bacon, leaving it hanging over.
- Pack in the mixture and fold the bacon over the top.
- Cover with foil and bake in a water bath at 160°C (325°F) for 1½ hours.
- Cool, then weight and refrigerate for 12 hours. Slice and serve with cornichons.
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