PT DE CAMPAGNE

This dish makes a wonderful starter at the dining table, the beginning of a great feast.
Even the universal and also the Grande Dame of British Cuisine, Delia Smith, is
embracing with great Francophile fervour this magnificent coarse pt (Pt de
Campagne)! Enough said about this great dish, try it for yourself. Prepare it about two
days in advance so the flavours have time to mature. You can also replace the pork with
veal. Gherkins or pickled vegetables are the best garnish, not omitting a chunky rustic
piece of bread.

Cooking time: 1 hour 15 minutes.

Ingredients Required
For the pt
250g Smoked streaky bacon, cut into 3cm dice
250g Pork shoulder boned and diced into pieces 3cm
250g Belly of pork, boned, diced into pieces 3cm
300g Pork liver, diced into pieces 3cm cubes
1 Egg, free range or organic
6 pinches Salt
2 pinches Black pepper, freshly ground
4 Juniper berries, crushed
2 pinches Five spice
tsp Thyme leaves, finely chopped
50g White wine, boiled 3040 seconds
2 tbsp Cognac
20g Pistachios (almond or hazelnuts)

Cooking Method
Chopping the meats

Preheat the oven to 160C. In a food processor chop the pork shoulder for 20 30 seconds to
a coarse mince texture. Transfer the meat from the processor with a spatula too a large mixing
bowl. Proceed in exactly the same way with the belly of pork, the streaky smoked bacon and
the pork liver, combining all the meats together. Add all the other ingredients; egg, salt,
pepper, juniper berries, five spice, thyme, white wine, cognac and pistachios to the meat and
with a large spoon vigorously mix all the ingredients together.

Adding the mixture to the terrine

Tip the mixture into a terrine mould (23cm x 9cm x 8cm). With the edge of a spoon press and
pack the meat into the terrine. Tap the terrine a couple of times on the work surface to ensure
that there are no air gaps and that meat is compact. On the top of the mixture press a bay leaf
and a couple of sprigs of thyme.

Cooking the pt

Cover loosely with a piece of buttered paper; place the terrine into a baking tray and slide
onto the oven shelf, pour boiling water until it reaches 2/3 of the way up the side of the
terrine. Cook in the preheated oven for 1 hour and 15 minutes. The inside of the terrine
should be between 65 & 70C, if you have a temperature probe check this. Remove the
terrine from the oven, allow to cool at room temperature for 2 hours, then cling film;
refrigerate for 2 days so the flavours grow and mature.

Un-moulding the pt and serving

Slide the blade of a sharp knife against the side of the terrine. Tap the terrine onto a tray to
free it from its mould. Carve generous slices onto plates