Spice mix
- 3 gblack peppercorns
- 5 gmustard seeds
- 5 gcoriander seeds
- 1,5 gcloves
Salt mix
- 30 gfine salt
- 3 gPrague Powder #1 (strong curing salt) - can be left out, but then the pâté turns grey
Panade
- 100 geggs
- 75 gwhole milk
- 75 gsliced white bread, crusts removed, in cubes
Filling
- 300 gsmoked bacon (in large cubes)
- 1100 gpork collar (in large cubes)
- 400 gpork liver (in large cubes)
- 100 gpistachios (unsalted)
- 80 gSauternes (or another sweet dessert wine, Marsala, port,...)
- 3 gfresh thyme leaves (finely chopped)
Lining for the moulds
- 3-4 packsgood bacon or lardo
- First grind the ingredients for the spice mix in a spice grinder, or crush them very finely in a mortar.
- Mix the two kinds of salt and combine them with the spice mix above.
- Spread the cut-up bacon, pork collar and liver out on a tray and sprinkle with the spice mix. Put it all in the freezer for about an hour, together with the metal parts of the meat grinder.
- Mix the eggs, milk and bread together for the panade and blend it with a hand blender to a smooth mass.
- Line two terrine moulds with cling film. This is best done by rubbing the insides of the moulds with a little cold water and then using a damp cloth to work the film into the corners of the mould. Make sure enough film hangs over the edges so that it can all be closed at the end.
- Put the bacon, pork collar and liver through a meat grinder with a coarse plate. Mix it with the Sauternes, thyme and panade. Add the pistachios. Chill.
- Line the mould with bacon or lardo and let some hang over the edge so that the pâté can be closed with bacon/lardo.
- Spread the filling in the moulds – take care that the bacon/lardo does not shift. Press it down well so there are no air pockets. Close first with bacon/lardo and then with cling film.
- Cook sous vide in a water bath that comes up to just below the rims of the moulds. Cook at 75°C for 2 hours. Alternatively use the sous vide programme in a steam oven at 75°C for 2 hours. I normally always use my steam oven for this.
- Put it under a weight when it comes out and let it cool. Chill for a couple of days before serving.
