Full Recipe

Home-made terrine

Homemade Terrine

I think many of us think that a terrine is a difficult thing to make. It definitely isn’t. If you can make a meat loaf then you can do this. The result is impressive and delicious. Try making one for Easter. Teamed with a loaf of fresh bread, a platter of Salash’s smoked meats, chutney, mustard and cornichons, it’s an easy lunch or dinner teamed with a green salad and warm potato salad or a charcuterie platter as an entrée.

Once you see how easy it is, experiment with your own combinations of minced and chopped meats for different textures and tastes.

  • Ingredients
  • 1kg of meat – here I used 500g minced pork and 500g of pork shoulder cut into small cubes – another alternative is 500g each of minced pork and mince veal.
  • 1 finely chopped large onion
  • Good handful of chopped parsley
  • 1tsp crushed garlic
  • Salt and pepper
  • 1tbsp roast fennel seeds
  • 1tsp of ground nutmeg or mace
  • 1tsp Herbes of Provence (optional)
  • 50ml brandy
  • 1 egg
  • Optional extras – small pieces of chicken liver, cubes of ham or bacon, small pieces of lambs’ fry

Method

Mix all the ingredients together well. It’s best to do it with your hands.

Grease your terrine dish with duck fat or oil. Alternatively line the terrine with overlapping strips of streaky bacon. If you don’t have a terrine use a loaf tin or the Romertopf mould (see our specials).

Put the mixture into the terrine making sure there aren’t any air bubbles. If you’ve used bacon, fold the ends over the top. Cover with the lid or foil.

Heat your oven to 170◦C, place the terrine in a bain marie to which you’ve added hot water and place in the oven.

It’ll take at least 50-60 minutes or a little longer to cook. It needs to feel firm to touch and be coming away from the sides of the dish. Take the lid or foil off for the last 10 minutes if you want the top to be browned. If there’s bacon on top it’s best to leave the lid on.

Remove from the oven and the bain marie and leave to cool in the dish. Don’t tip out any of the fat and juices. If you want to you can weight it but that’s not essential – sometimes it means it cuts better.

Refrigerate when cool.

This will keep in the fridge for up to a week.