Veal, pork and ham terrine

Ingredients

Fresh Meat

  • 200g of veal fillet, sliced into strips
  • 600g of pork shoulder, free-range, cut into cubes and trimmed of excess fat

Dairy

  • 20g of unsalted butter
  • 100ml of double cream

Fruit & Vegetables

  • 1/2 banana shallot, finely chopped
  • 50g of mushrooms, sliced
  • 2 banana shallots, roughly chopped
  • 2 garlic cloves, roughly chopped

Store Cupboard

  • 1 tsp plain flour
  • 100ml of chicken stock
  • sea salt
  • sea salt

Beverages

  • 100ml of white wine
  • 50ml of red wine

Spices & Dried Herbs

  • 1 pinch of cayenne pepper
  • freshly ground black pepper
  • freshly ground black pepper

Salad & Fresh Herbs

  • 3 sprigs of tarragon, leaves picked and chopped

Delicatessen

  • 12 slices of dry-cured ham
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