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Terrine of pork with dried fruits and nuts
Cooking
Step 1
Turn the pork through a meat grinder with a large grate. Finely chop the chicken liver.
Step 2
Peel and finely chop the onion and garlic. Melt the butter in a pan and sauté the onion and garlic until soft. Transfer to a large bowl. Add minced meat and liver, thyme leaves and nutmeg. Season with salt and black pepper and stir.
Step 3
Cut dried fruits, coarsely chop hazelnuts. Add nuts and dried fruits to the minced meat along with brandy, mix.
Step 4
Grease a 1.5 liter baking dish (preferably ceramic or glass) with oil and lay out the minced meat. Cover with foil and place in a deep baking dish. Pour enough water into the pan so that it reaches the middle of the form with the pâté. Put in preheated to 180 ° C and bake for 1.5 hours.
Step 5
Cool the terrine to room temperature in the pan. Then place a plate or saucer on the surface (depending on the shape) and place the load. Leave overnight.
Ingredients
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