Mild terrine with black olives and tomato/thyme sauce
4 persons
15 minutes
25 minutes
minutes
Cost
Difficulty
Tips and tricks
The subtle olive oil is soft, mainly characterised by fruits (dried, ripe, red fruits) or flowers aromas and vegetable notes.
You can choose : Nyons PDO, Nice PDO, olive oil from Lucques, Cailletier, Tanche, Grossane variety …
Ingredients
- Terrine
- 1,2 kg pork throat
- 1,2 kg spare rib
- 2 kg chicken liver
- 500g Nyons black olives
- 10 cl Port-wine
- 8 eggs
- 300g toasted bread
- 500g caul fat of pork
- salt, pepper
- Tomato sauce
- 1 kg chopped tomatoes
- 50 g crushed garlic
- 50 g minced shallots
- 20 g thyme
- 10 cl subtle olive oil
- 2 tbsp mustard
- 5 cl sherry vinegar
- salt, pepper
- Put the pork and chicken livers into a mincer (for terrine). Mix all the ingredients.
- Garnish small bowls with the mixture.
- Bake in the oven in a water bath yo 180°C for 20 to 25 min.
- For the tomato sauce :
- In a pan, brown crushed garlic and minced shallots with olive oil. Add thyme and chopped tomatoes, cook for 20 minutes.
- Blend vinegar and mustard.
- Cook for 10 min again.
- Cool down.
- Serve the mild terrine with a ladle of tomato sauce.
Hôtel Colombet in Nyons
