We started making this very simple but tasty terrine about thirty years ago and it still elicits praise whenever it is served. The flavours are deep and complex but the making of it is very straightforward.
Ingredients
1 small onion finely chopped
20gm butter
500gm pork mince
500gm veal mince
120gm ham cut thick then coarsely chopped
40gm pistachios
1 tbsp fresh thyme leaves
1 tbsp Italian parsley finely chopped
2 tbsp brandy
1 egg
20gm salt
Freshly ground black pepper
Extra butter for greasing terrine
6 rashers of bacon or 8 slices of prosciutto
3 bay leaves
For luting paste
100gm flour
70ml water
10ml olive oil
2gm salt
Method
Heat oven to 160C
Gently cook the onions in butter until soft. Remove from heat and cool.
Transfer to a bowl and add mince, ham, herbs and egg.
Season generously with salt and pepper and mix until well combined.
Cook a small piece of the terrine filling and taste for seasoning. It needs to be well-seasoned because the seasoning is more subdued when the terrine is tasted cold.
Line a buttered terrine dish with bacon or prosciutto, draping the overhanging ends outside the terrine.
Fill the terrine, ensuring there are no air pockets. Fold the overhanging strips of bacon or prosciutto across the top of the terrine, tucking the excess down the side and making sure the filling is fully enclosed.
It is not mandatory but worthwhile to make a luting paste; a very coarse dough to seal the lid and base of the terrine to entrap the steam and flavour. Simply mix the luting paste ingredients to a stiff dough then roll on a floured bench into long strips to lay along the edges of the terrine dish. Press the lid firmly on top.
Place the three bay leaves evenly on top and put the lid on the terrine.
Place the terrine in a large baking tray and fill with hot water to a level half way up the side of the terrine.
Place pan in the oven and bake for 1 hour and ten minutes.
Use a meat thermometer; it should read between 65C and 70C.
Allow the terrine to cool, remove the lid and cover the baked terrine with a strip of baking paper or aluminium foil then place a 1 kg weight on top. Use dried beans or cans of tomatoes. This is to compress the terrine to a lovely texture and to ensure it cuts nicely.
Refrigerate overnight or up to four days before serving. Serve with cornichons and a chutney.
Remove from terrine dish and slice to serve.
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