Provencal Terrine

• 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

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.

pork shoulder, pork fat, chicken livers, shallots, garlic, white wine, cognac, port wine, salt, black pepper, thyme, fresh chervil, fresh marjoram, fresh tarragon, ground cinnamon, ground nutmeg, ground cloves, ground cardamom

Taken from www.food.com/recipe/provencal-terrine-219996 (may not work)