Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coarsely grind the pork meat, fat and chicken livers together. | 2. Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine). | 3. Place the meat into a bowl with the remaining ingredients and mix well with your hands. | 4. Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine. | 5. Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine. | 6. When cool, remove the weight and refrigerate for 2 days before eating. | 7. Serve as an appetiser or just eat in thick slices with bread & pickles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	700	g		889.0	0.0	157.78	23.8
pork	150	g	fat	564.0	0.0	20.865	52.605
chicken liver	300			161932.6687	993.3685	23024.3761	6572.5613
shallot	3		chopped	345.6	80.64	12.0	0.48
garlic clove	3		crushed	-	-	-	-
white wine	1/3	cup		-	-	-	-
cognac	1 1/2	1/2		-	-	-	-
port wine	1 1/2	1/2		-	-	-	-
sea salt	1	tablespoon		-	-	-	-
black pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806
chervil	2	tablespoons		9.006	1.8658	0.8816	0.1482
marjoram	2	tablespoons		9.214	2.059	0.4304	0.2394
tarragon	2	tablespoons		10.62	1.8079	0.8197	0.2606
cinnamon	1/8	teaspoon	ground	-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
cardamom	1/8	teaspoon	ground	0.7775	0.1712	0.0269	0.0168

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.