Pâté d'Ardenne
Traditional coarse Ardennes country terrine made of pork shoulder, liver, smoked bacon, juniper berries, thyme, and Belgian gin (genièvre), served with cornichons and crusty bread.
Ingredients
- • 300g pork shoulder and 200g pork belly, coarsely minced
- • 200g pork liver, finely minced
- • 100g smoked Ardennes bacon, diced
- • 1 onion and 2 cloves garlic, finely minced
- • 2 tbsp Belgian genièvre (gin) or cognac
- • 1 tsp juniper berries, crushed, plus fresh thyme
- • 1 egg, 1 tsp salt, and freshly cracked black pepper
Preparation Steps
In a large bowl, combine the pork shoulder, pork belly, pork liver, bacon, onion, garlic, genièvre, crushed juniper, thyme, egg, salt, and pepper. Mix thoroughly with hands.
Pack the mixture tightly into a porcelain terrine dish, smoothing the top and topping with bay leaves and fresh thyme sprigs.
Cover the terrine with its lid. Place in a roasting pan filled with boiling water halfway up the sides. Bake at 160°C (140°C fan) for 1 hour 30 minutes.
Cool slightly, place a weight on top, and chill in the refrigerator for at least 24 hours before slicing and serving with cornichons and crusty bread.