Brayden Kozak, Three Boars
| 1 kg | ground pork |
| 500g | chicken liver, veins removed |
| 1 | onion, brunoise |
| 1 T | grapeseed oil |
| 1 head | garlic, crushed |
| 25 g | kosher salt |
| 3 g | black pepper, ground |
| 0.5 g | mace, ground |
| 0.5 g | nutmeg, ground |
| 1 g | coriander, ground |
| 0.5 g | powdered ginger |
| 1 head | Italian parsley, finely chopped |
| 2 | eggs |
| 1/2 c | whipping cream |
Preheat oven to 325F.
In a food processor, combine ground pork and chicken livers until smooth. Transfer to large mixing bowl.
Heat oil in a frying pan, add onions and garlic. Saute until translucent. Transfer to a small bowl and place in fridge until completely cool. Add cooled onion and garlic, salt, spices and chopped parsley to meat mixture. Mix together using a wooded spoon. In a small mixing bowl, whisk together eggs and whipping cream. Fold mixture into the meat mixture until homogenous.
Line one bread loaf pan with plastic wrap and fill with the meat mixture. Cover with plastic wrap and then a layer of aluminum foil. Cook in a water bath for approx 3 hours or until an internal temperature of 140F.
Remove from water bath and refrigerate for at least 12 hours until serving.
Makes 1 small loaf sized terrine, approx 15 portions.