Bruno Loubet returns to his roots in south west France to share this classic country recipe which is a longtime favourite and on the menu at Baguette Bistrot + Bar, Ascot.
Baguette Bistro & Bar at 150 Racecourse Rd, Ascot is an icon among Brisbane eateries after 32 years. To coincide with its most recent major refurbishment, chef Bruno Loubet has created a menu of favourite French classics as well as a selection of contemporary new dishes of his own creation.
- 1kg pork belly
- 300gms chicken liver
- 3 tblspns garlic, finely chopped
- 1 tblspn fresh thyme
- 25ml brandy
- 50ml white wine
- 1 tblspn fresh tarragon, chopped
- 500g bacon, sliced thinly
- Salt and pepper to taste
- Four spices to taste
- 2 eggs
Mince the pork belly and chicken liver with a big blade. Add all the other ingredients except the bacon (which will be used to line the terrine). Mix well for a few minutes.Line the terrine with aluminium foil and then the bacon. Spoon the pate mix inside, avoiding any air pockets.
Close the bacon over. Cover with the lid and cook in a bain marie in oven at 120˚C for about 1 hour 10 minutes. By that time check the temperature of the pate. It should reach 70˚C. If not, place in the oven again for a little while.
Juices should run clear, not pink when terrine is cooked. Leave to cool down then place in the refrigerator for at least 24 hours.
When buying the pork belly, choose one with light fat content. Also you might want to test your spicing before you cook the whole terrine. To do this, when the meat is minced take a teaspoon of the raw meat and add to a hot frypan quickly and taste to see if spicing is as desired.