Provencal Terrine - cooking recipe

Ingredients

700 g pork shoulder
150 g pork fat
300 g chicken livers
3 shallots, chopped very finely
3 garlic cloves, crushed
1/3 cup dry white wine
1 1/2 tablespoons cognac or 1 1/2 tablespoons brandy
1 1/2 tablespoons port wine
1 tablespoon sea salt
1/2 tablespoon black pepper, freshly ground
2 tablespoons fresh thyme
2 tablespoons fresh chervil
2 tablespoons fresh marjoram
2 tablespoons fresh tarragon
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom

Preparation

Coarsely grind the pork meat, fat and chicken livers together.
Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
Place the meat into a bowl with the remaining ingredients and mix well with your hands.
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.
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.
When cool, remove the weight and refrigerate for 2 days before eating.
Serve as an appetiser or just eat in thick slices with bread & pickles.