Country style terrine

Here served with toast and pickles

Terrine's or pate's are often sold in European and American delicatessen and butcher shop's. The truth about it is that it is not a lot different from a "meatloaf"... But then again, how could they charge $ 30  a' kilo if they called it a "cold meatloaf".
It's easy to make and you can make it look a million dollars with simple ingredients.

  • 1 kg ground pork of good quality
  • 250 g smoked bacon, diced
  • 8-10 slices bacon
  • 300 g chicken liver, cut in small cubes
  • 1 Tbsp butter
  • 1 large onion
  • 2 egg
  • 50 ml whipping cream
  • 1 carrots, glaced and diced
  • 6–8 cornichons, diced
  • 2-3 bay leaves
  • 1 tsp ground black pepper
  • ½ tsp all spice
  • 1 tbsp dried thyme
  • 4 cloves garlic, minced
  • 1 tbsp salt
  • 1 tbsp cure #1
  1. Sweat the onion in a little butter about 4 min. until translucent. let them cool down.
  2. Combine the minced pork with bacon and liver in a large bowl.
  3. Combine the cream, eggs andspices in another bowl andmix well.
  4. Add the cream mixture to the meat mixture and stir well so all is combined.
  5. Add salt and garlic and mix again.
  6. Finally add carrot, cornichons and onion and give a final mix.
  7. Grease two loaf form with butter (you can also use 4 mini forms) then line the bottom of the forms with bacon and fill up the form with the terrine mixture.
  8. Cover with 2 layers of alu-foil and place the forms in a roasting form. Add water half up the terrine forms. Place a thermometer in the one form.
  9. Place in a cold oven and set the temperatur to 120C.
  10. When the internal temperaur reach 75C, the terrine is done.
  11. Make a press on the terrine and let it cool overnight in refrigerator.

Instead of carrot, onions and cornichons you can use a variety of other vegetables such as mushroom, olives, bell pepper and/or fresh herps such as parsley, sage, marjoram etc...

 

 

  • Combine mince, bacon and liver

  • Combine cream, eggs and spices

  • Prepare the vegetables

  • Mix all ingredient step by step

  • Place in forms and bake until done

  • Place under press and refrigerate overnight

  • Ready to slice

  • Serving