Chefs' Recipes

Plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas)

Australian Gourmet Traveller recipe for plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas) by Hugh Wennerbom and Mary Ellen Hudson.
Plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas)

Plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas)

Ben Dearnley
8
10M
1H 40M
1H 50M

Lonza is dry-cured, sometimes smoked, pork loin. It’s softer and more supple than prosciutto; you can find it at Greek delicatessens. Pig’s liver is wonderfully savoury. The younger the pig, the cleaner and milder the flavour of the liver, so try to get your hands on suckling pig’s liver. You could also add the first of the season’s truffles; just slice them as thinly as possible. Leeks can be used in place of onions in this recipe. If you want to slice the terrine before serving, weight it when you put it in the refrigerator overnight. If you prefer to scoop it out, use less minced pork and just chill it. You’ll need to begin this recipe a day ahead.

Ingredients

Method

Main

1.Preheat oven to 150C. Sweat the onion in butter and oil until soft and aromatic, but not caramelised (5-10 minutes). Cool, then purée with the liver in a food processor. Fold through minced pork belly or breast, add thyme and brandy and season to taste. Spoon into a buttered 2-litre terrine mould, place in a roasting tray, pour in boiling water to halfway up sides, cover with baking paper and foil and bake until terrine starts to pull away from sides (1-1½ hours). Remove from water bath, cool to room temperature and refrigerate until chilled (3-5 hours). Serve with toasted rye bread, lonza, Kalamatas, cornichons and radishes.

Drink Suggestion: Snappy, sappy, juicy light red such as a Chinon from the Loire Valley or a young 2008 pinot noir. Drink suggestion by Max Allen

Notes

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