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.
- 1 onion, finely chopped
- 40 gm butter, coarsely chopped
- 1 tbsp olive oil
- 1 young pig’s liver (about 1kg), soaked overnight in 2 litres milk, drained
- 700 gm minced pork belly or breast
- 1 tbsp finely chopped thyme leaves
- 80 ml brandy
- To serve: thinly sliced toasted rye bread, thinly sliced lonza, giant green Kalamatas, cornichons and red radishes
- 1Preheat 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