RECIPE: Pate de Campagne aux Truffes de Manjimup
RECIPE: Pate de Campagne aux Truffes de Manjimup

P'tite Ardoise Bistro chef-owner Xavier Pique shares his delicious recipe.

RECIPE: Pate de Campagne aux Truffes de Manjimup
Preparation time: 1h
Marinating time: overnight
Cooking time: 90 minutes at 180C, bain marie

Ingredients:
2 red onions, roughly sliced
120ml port
120ml madeira
1/4 teaspoon pepper
1/2 teaspoon salt
4 garlic clove
550g pork shoulder or neck
800g chicken thigh
500g sliced Kaiser flesh
300g pork belly
100g duck liver
3 sprigs thyme, finely chopped
2 bay leaves
1/2 bunch parsley, finely chopped
1/2 teaspoon ground 4 spices (cloves, juniper berries, pepper, nutmeg)
50g unsalted shelled pistachio nuts or hazelnuts
100g Manjimup truffles

Put the red onions in a pot with the port, madeira, thyme, and bay leaves. Cook them slowly until the onions are soft. Remove the pot from the heat and leave it to cool.

Mince the pork shoulder, chicken and duck livers through the coarse setting of your mincer. Place it in a large mixing bowl and add the onion mixture and all the herbs and spices. Season with salt and pepper. Use your hands to mix everything thoroughly then cover with cling film and refrigerate overnight.

The next day, put the pistachios (or hazelnuts) in an oven and roast them for 5 to 7 minutes. Take them out of the oven and let them cool down. Carefully peel off the outer skin.

Add the pistachios (or hazelnuts) to the minced meat and combine thoroughly. At this point I like to check the flavour. The best way to do this is to take a teaspoon of the mix, wrap it in cling film and poach it gently in simmering water for a couple of minutes. Taste the cooked mix and adjust the balance of the seasoning in the mix according to your liking.

Preheat the oven to 150C. Line a 1.5l terrine mould with the sliced Kaiser flesh, making sure there is plenty of overhang. Use a wrap knife to cut the remaining piece of Kaiser flesh into thin long slices. Line the terrine with sliced pork belly, overlapping each piece slightly - they should overhang the sides too. Spoon a part of the mix, pressing it firmly into the sides and corners. Add a row of thinly sliced (3mm) truffles. Cover it with pork belly. Then add a row of truffles again. Cover with the mix. Bang the terrine on the bench to disperse any air pockets. Finally, cover it with a row of pork belly. Pull up one side of the Kaiser flesh, stretching it firmly over the top. Repeat with the other side and then fold up the short ends in the same way.

Bake the terrine in a bain-marie for half an hour, until the internal temperature reaches 78C, or the juices run clear when the terrine is pierced with a skewer. Remove the terrine from the bain-marie and set it in a sink filled with ice for 20 minutes. Once cold, refrigerate for 3 days before using. The terrine will keep in the refrigerator for up to 10 days.

The West Australian

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