Has anyone got a good recipe for terrine.

pattym1, Dec 20, 10:47pm
I want to make one for Christmas. Thanks

davidt4, Dec 20, 11:10pm
here's an easy one from Rick Stein. Best when matured 3 days in the fridge:

Pork, Liver & Herb Terrine

2 tab olive oil
175g onions finely chopped
1 kg rindless boned pork belly, sliced
175 bacon
175g lamb or pig liver
2 cloves garlic chopped
large handful parsley leaves chopped
1 ½ tab rosemary chopped
1 ½ tab thyme chopped
1 ½ tsp salt
1 ½ tsp pepper

Soften onions in oil & cool.
Process pork to coarsely minced pieces, add to onions.
Process bacon, liver, garlic & herbs, mix everything together very well.
Heat oven to 180C.
Put mixture in oiled 1. 5 litre dish or loaf tin, cover, bake in water bath 1 ½ hours.
Uncover & bake 15 min.
Cool, then cover & weight down overnight in fridge.

Serve with cornichons, pickled fruit, bread, beetroot chutney.

davidt4, Dec 20, 11:12pm
Here's one with chicken livers. I have made this many times and it is delicious.

Terrine de Campagne

Serves 8
(overnight)
12 rashers streaky bacon
700g lean pork in cubes
200g pork belly in strips
200g chicken livers, trimmed
1 ½ tsp salt
1/2 tsp black pepper
pinch nutmeg
8 juniper berries crushed
3 tab brandy
2 shallots finely chopped
1 large egg beaten
1 sprig bay leaves

Chop 4 rashers of bacon and put in food processor with meat. Roughly chop. Add flavourings & brandy, marinate overnight.

Preheat oven to 180C. Butter a 20x7x9cm tin or dish.

Add shallots & egg to meat. Put bay leaves in base of tin, line with bacon (leave overhang). Spoon filling in, fold bacon over top. Cover with greaseproof paper then wrap whole thing in foil. Put in baking dish & surround with water half way up. Bake 1 ½ hours or until shrinking away from sides.

Cool in wrappings. When cold drain off excess liquid. Refrigerate for up to 7 days.

pattym1, Dec 20, 11:14pm
Yum. Thanks guys

cook, Dec 29, 12:55pm
Excellent! I was thinking about making terrine too.

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