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https://www.lifestylefood.com.au/recipes/18138/terrine

LifestyleFOOD.com.au

Terrine

Forget the pre-made stuff from the supermarket - have a go at making this delicious Terrine that is sure to impress your guests!

Ingredients

  • 250g pork shoulder, minced

  • 250g pork neck, minced

  • 225g pork liver, pureed

  • 225g pork fats, minced

  • 18 slices pancetta

  • 2 French shallots, finely diced

  • 1 tbs. thyme leaves chopped

  • 1/2 bunch parsley

  • 1tsp.French four spice

  • 1 1/2 tbs. cognac

  • good pinch salt and white pepper

  • 1 eggs, lightly beaten

  • 1 handful of pistachios, roughly chopped

Method

  • 1.

    Combine all the pork together in a large bowl with the shallots, thyme, parsley, four spice and cognac. Cover with cling wrap and put in the fridge for three hours to marinate.

  • 2.

    Now add the salt (be generous) and pepper, egg and the pistachios and mix well.

  • 3.

    Pre heat the oven to 140C.

  • 4.

    Line the terrine pan (or loaf tin) with the pancetta, but leave enough hanging over the sides to cover the terrine later. Fill the terrine with the meat mixture, placing the meat in firmly. Fold the pancetta over the mixture and tuck in the sides. Place the terrine in a bain-marie, filled 1/2 way with water and cook in the oven for 31/2 hours.

  • 5.

    Allow it to cool completely and refrigerate. It will taste even better if eaten 2-3 days after cooking.

  • 6.

    Serve with baby cornichon, mustard and lots of crusty bread.

Notes

Serves: 10 as an entree
Time: 3.5 hours + marination time

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