Wednesday, March 14, 2012

Country Terrine

I like to replicate or attempt to recreate what I have tried in restaurants. 2 weeks back I had this country terrine at db Bistro Moderne and decided to make this at home for our Tapas Sunday.

Making terrine at home is much simpler than you can imagine and very much more cost effective. A thin slice of terrine served with some salad leaves or pickles can cost you easily $20 at a restaurant (Of course you pay for the service, ambience etc). With that amount, you can make easily a big or 2 medium loaves of the terrine at home.

The meatloaf is very versatile and can be made days before. It can be served as part of a buffet gathering, as a starter course of a proper dinner or as nibbles to go with beer or wine.


1 large onion (finely chopped)
2 tablespoons butter
2 garlic cloves (finely chopped)
1 tablespoon chopped fresh thyme
1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
1 bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
250 gm chicken livers, trimmed
750 gm minced pork (combine 500gm pork shoulder and 250g pork belly)
4 sausages (your choice)
2 pcs whole chicken/duck breast (boneless and skinned) (Optional)
bacon slices


Melt butter in a frying pan and cook the chopped onion over moderately low heat until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.

While onion cools, pulse salt, peppercorns, allspice, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.

Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and sausage meat (cut and remove the sausage skin) and mix together well with your hands.

Line bottom and long sides of terrine mold crosswise with strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Half-fill mold evenly with ground-meat mixture, place the breast meat before covering and filling up the mold with the remaining ground meat.

Rap terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these.

Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.

Preheat oven to 165°C.

Discard plastic wrap and cover terrine tightly with a double layer of foil.
Bake terrine in a water bath for 1 3/4 to 2 hours at middle rack of oven. Remove foil and let terrine cools.

Chill terrine in the fridge for at least 24 hours before serving to allow flavors to develop.

You can serve terrine on fresh baguette topped with wild rockets and caramelized apple - The sweetness balances the saltiness of the terrine and the distinct aroma of rockets completes the taste.

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