serves
8
prep
45 minutes
cook
1:20 hour
difficulty
Mid
serves
8
people
preparation
45
minutes
cooking
1:20
hour
difficulty
Mid
level
Stream free On Demand
Mince Charming
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 15 thin streaky bacon rashers (smoked)
- Dijon mustard, English mustard, crunchy mixed pickles, long leaf rocket, sourdough baguette slices, to serve
For the filling
- 800 g chicken mince (see Note)
- 200 g smoked speck, cut into a 5 mm dice
- 80 b lardo or back fat (see Note), cut into a 1 cm dice
- 65 g pistachios
- 50 g chicken livers, rinsed, trimmed and roughly chopped
- 50 g whole, dried porcini mushrooms, rehydrated in brandy, roughly chopped
- 150 g mixed (e.g. swiss brown, portobello, cup) mushrooms, roughly chopped, sautéed
- 50 g black fungus mushroom, thinly sliced
- 5 garlic cloves, finely grated
- 2 eschallots, finely chopped
- 1 egg
- 1/3 cup (80 ml) thin cream
- 10 g flat-leaf parsley leaves, roughly chopped
- 3 rosemary sprigs, finely chopped
- 17 g ground white pepper (1% of the mixture)
- 8 g black pepper ground (0.5% of the mixture)
- 2 g onion powder
- 2 g garlic powder
- ⅓ cup (85 ml) brandy
- 37 g salt (2.25 % of the mixture)
Chilling time: overnight
Instructions
- Preheat the oven to 180˚C (fan-forced). Grease a 1.2 litre terrine mould (with a lid) well with spray oil, ensuring you grease all sides.
- Line the greased tin well with plastic wrap, ensuring there is plenty of overhanging wrap to enclose the terrine. Lay the bacon rashers horizontally inside the lined mould, ensuring the slices slightly overlap and overhang the tin.
- Add the ingredients for the filling to an extra-large mixing bowl and mix by hand. Slightly whip the mixture by hand to ensure the ideal texture, and that everything is well combined.
- Pack the filling into the bacon-lined tin, taking care to ensure there are no air gaps or bubbles left in the mould, filling the tin to the top. Enclose the mixture with the overhanging bacon rashers and seal the mince into the loaf tin, then seal tightly with the plastic wrap to enclose.
- Place the lid onto the terrine mould, then place the mould into to a large baking dish. Fill the baking dish with water, so that it reaches halfway up the side of the terrine mould, then bake until the terrine registers a core temperature on a digital thermometer of 72˚C.
- Remove from the oven and allow to cool slightly, then remove the lid. Place a piece of cardboard the same size as the top of the mould onto the terrine and press down with weights (such as tins) to help compress the terrine. Refrigerate overnight.
- When ready to serve, remove the terrine from the mould and peel away the plastic wrap. Slice into 1.5 cm per portion. Serve with mustards, pickles, rocket and sourdough.
Note
- We used a combination of breast and thigh meat for this recipe. You can ask your butcher to make up a mixture of this for you, or you can make your own! Lardo or back fat is also available from specialty butchers.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mince Charming
