sharing recipes from one generation to the next
The French have a wonderful repertoire of traditional charcuterie in their recipe arsenal, delicious pates, saucisson, rillettes and terrines. I have one single favourite terrine recipe. Made with seasoned pork mince, the richness is mellowed and enhanced by the addition of pistachio nuts, garlic and lemon thyme.
When I was making this terrine earlier in the week I started to wonder why my loaf is a terrine, not merely a fancy meatloaf. Reading numerous sources, I have come to conclusion that the fundamental difference is that a terrine is cooked in a container with a cover and a meatloaf is either baked free form on a tray or in an uncovered loaf tin. A terrine is specifically made to be eaten cold while a meatloaf is not. A terrine is simply not a terrine if eaten hot!
It’s important to cool the cooked terrine under weights. The pressure forces out fat, juices and air ensuring the texture, when cold, is firm and dense. I cut a piece of cardboard to fit into the top of my loaf tin, wrap it in aluminium foil, then stand 3x400g cans of tomatoes side by side on top while it chills for 24 hours. It’s delicious served thickly cut and smeared with Dijon mustard.
I like to serve cornichons, crusty bread, and a rocket salad dressed with a sharp vinaigrette beside my terrine for a delicious casual lunch or dinner, oh and don’t forget a nice glass of chilled rosé!
1kg minced pork
1/2 cup cream
2 cloves garlic minced
1 teaspoon ground allspice
2 tablespoons fresh lemon thyme leaves
2 teaspoons sea salt
Freshly ground black pepper
6-8 rashers of bacon, trimmed of rind
1. Preheat the oven to 180C
2. Grease a 8cm X 25cm deep loaf tin or a lidded ceramic terrine dish, then line it with bacon trimmed of rinds.
3. In a large bowl combine all the ingredients.
4. Use clean hands to thoroughly mix all the ingredients together.
5. Tightly pack the meat into the loaf tin, folding the overhanging bacon in over the meat.
6. Butter a piece of baking paper and tightly cover the surface of the meat.
7. Cover with tight fitting foil or a lid.
8. Place the terrine mould in a deep baking dish and put it into the preheated oven.
9. Add boiling water to the baking dish until the depth is halfway up the terrine mould.
10. Bake for 1 hour or until the centre of the terrine feels firm.
11. Remove the terrine from the oven and allow to cool for 20 minutes.
12. Fit a piece of stout foil covered cardboard into the terrine mould, transfer the terrine to the refrigerator and stand 3x400g cans of tomatoes side by side on top.
13. Chill for 24 hours before turning the terrine out of the mould, slicing thickly and serving.