Recipe courtesy of Laura Calder
Episode: Simple Terrines
Print
Country Terrine
Total:
9 hr 45 min
Prep:
10 min
Inactive:
8 hr
Cook:
1 hr 35 min
Yield:
one 10-by-2 1/2-inch terrine
Level:
Intermediate
Total:
9 hr 45 min
Prep:
10 min
Inactive:
8 hr
Cook:
1 hr 35 min
Yield:
one 10-by-2 1/2-inch terrine
Level:
Intermediate

Ingredients

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • 1/4 cup/60 ml Cognac
  • 1 pound/500 g ground pork
  • 2 tablespoons chopped fresh herbs, such as thyme, parsley and chives
  • 2 tablespoons chopped fresh herbs, such as thyme, parsley and chives 
  • 1 teaspoon quatre-epices
  • 3 eggs
  • 8 ounces/250 g pork or beef liver, coarsely chopped
  • 8 ounces/250 g ground veal shoulder
  • 1 1/4 cups/80 g breadcrumbs
  • Salt and freshly ground pepper
  • Salt and freshly ground pepper 
  • 8 ounces/250 g slab fat, pork fatback, or pork belly or bacon

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly. 

Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary. 

Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil. 

Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Vegetable Terrine

Recipe courtesy of Laura Calder

Country Style Steak

Recipe courtesy of Alton Brown

Slow Smoked Country Style BBQ Ribs

Recipe courtesy of Johnson's Boucaniere

Virginia Country Ham Steaks with Redeye Gravy

Asparagus Terrine

Recipe courtesy of Alton Brown

Triple Chocolate Terrine

Recipe courtesy of Capogiro Gelato

Mocha Ice Cream Terrine

Recipe courtesy of Amy Finley

Foie Gras Terrine

Recipe courtesy of Emeril Lagasse

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here