Country Terrine
Country Terrine
Ingredients
For the Pork Marinade
- 800 g pork belly mince
- 400 g pork mince, regular or lean
- 250 g chicken livers, cleaned, diced 1cm/0.4"
- 4 teaspoons cooking salt
- 1 3/4 teaspoons black pepper
- 1/4 cup brandy, preferably cognac (sub non-alcoholic white wine)
For the Terrine Mixture
- 15 g unsalted butter
- 1 eschalot, finely diced
- 2 large eggs
- 2 egg yolks
- 1/2 cup thickened cream, heavy cream
- 1/2 cup unsalted pistachios, heaped, no need to toast
For Serving
- as needed bread slices, baguettes are suggested
- as needed Dijon mustard
- as needed cornichons, or other pickles
Instructions
- 1
In a large bowl, combine all ingredients for the Pork Marinade: pork belly mince, pork mince, cleaned and diced chicken livers, cooking salt, black pepper, and brandy. Mix thoroughly with your hands until well combined. Cover the bowl and refrigerate overnight.
⏱️ 10 min
- 2
Melt the unsalted butter in a small pan over medium heat. Add the finely diced eschalot and sauté until softened, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 3
Transfer the sautéed eschalot to the bowl of a stand mixer fitted with a paddle attachment. Add the marinated pork mixture from the refrigerator, along with the remaining Terrine ingredients: 2 large eggs, 2 egg yolks, thickened cream, and unsalted pistachios. Mix on low speed for 1 minute, then increase speed slightly and continue mixing until all ingredients are well combined. (Alternatively, mix thoroughly by hand; do not use a food processor as it will puree the meat).
⏱️ 10 min
- 4
Preheat your oven to 220°C / 430°F (200°C fan).
⏱️ 5 min•🌡️ 220
- 5
Pack the terrine mixture firmly into a loaf pan (approximately 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75"). Use a "slamming" technique to remove air bubbles: grab a handful of the mixture, throw it into the pan, repeat until the pan is full, then spread evenly. This prevents unsightly brown holes in the finished terrine.
⏱️ 5 min
- 6
Place the filled loaf pan into a larger oven-safe dish. Carefully fill the larger dish with boiling water, ensuring the water level comes halfway up the side of the loaf pan (creating a bain-marie).
⏱️ 5 min
- 7
Bake the terrine in the preheated oven for 25 minutes at 220°C / 430°F (200°C fan).
⏱️ 25 min•🌡️ 220
- 8
After 25 minutes, carefully remove the terrine from the oven. Cover the loaf pan with aluminum foil and reduce the oven temperature to 170°C / 340°F (150°C fan). Return the terrine to the oven and continue to cook until the internal temperature of the center of the terrine reaches 68°C / 155°F when measured with a meat thermometer. This will take approximately 75 minutes.
⏱️ 75 min•🌡️ 170
- 9
Once the terrine reaches the target internal temperature, remove it from the oven and the bain-marie. Let it rest at room temperature for 2 hours.
⏱️ 120 min
- 10
After resting, transfer the terrine to the refrigerator and chill overnight. This allows the flavors to meld and the terrine to firm up.
⏱️ 600 min
- 11
To serve, slice the terrine and allow it to come to room temperature for optimal flavor. Serve with bread slices (such as baguettes), Dijon mustard, and cornichons or other pickles.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Country Terrine
For the Pork Marinade
- 800 g pork belly mince
- 400 g pork mince, regular or lean
- 250 g chicken livers, cleaned, diced 1cm/0.4"
- 4 teaspoons cooking salt
- 1 3/4 teaspoons black pepper
- 1/4 cup brandy, preferably cognac (sub non-alcoholic white wine)
For the Terrine Mixture
- 15 g unsalted butter
- 1 eschalot, finely diced
- 2 large eggs
- 2 egg yolks
- 1/2 cup thickened cream, heavy cream
- 1/2 cup unsalted pistachios, heaped, no need to toast
For Serving
- as needed bread slices, baguettes are suggested
- as needed Dijon mustard
- as needed cornichons, or other pickles
Instructions
- 1
In a large bowl, combine all ingredients for the Pork Marinade: pork belly mince, pork mince, cleaned and diced chicken livers, cooking salt, black pepper, and brandy. Mix thoroughly with your hands until well combined. Cover the bowl and refrigerate overnight.
⏱️ 10 min - 2
Melt the unsalted butter in a small pan over medium heat. Add the finely diced eschalot and sauté until softened, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 3
Transfer the sautéed eschalot to the bowl of a stand mixer fitted with a paddle attachment. Add the marinated pork mixture from the refrigerator, along with the remaining Terrine ingredients: 2 large eggs, 2 egg yolks, thickened cream, and unsalted pistachios. Mix on low speed for 1 minute, then increase speed slightly and continue mixing until all ingredients are well combined. (Alternatively, mix thoroughly by hand; do not use a food processor as it will puree the meat).
⏱️ 10 min - 4
Preheat your oven to 220°C / 430°F (200°C fan).
⏱️ 5 min•🌡️ 220 - 5
Pack the terrine mixture firmly into a loaf pan (approximately 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75"). Use a "slamming" technique to remove air bubbles: grab a handful of the mixture, throw it into the pan, repeat until the pan is full, then spread evenly. This prevents unsightly brown holes in the finished terrine.
⏱️ 5 min - 6
Place the filled loaf pan into a larger oven-safe dish. Carefully fill the larger dish with boiling water, ensuring the water level comes halfway up the side of the loaf pan (creating a bain-marie).
⏱️ 5 min - 7
Bake the terrine in the preheated oven for 25 minutes at 220°C / 430°F (200°C fan).
⏱️ 25 min•🌡️ 220 - 8
After 25 minutes, carefully remove the terrine from the oven. Cover the loaf pan with aluminum foil and reduce the oven temperature to 170°C / 340°F (150°C fan). Return the terrine to the oven and continue to cook until the internal temperature of the center of the terrine reaches 68°C / 155°F when measured with a meat thermometer. This will take approximately 75 minutes.
⏱️ 75 min•🌡️ 170 - 9
Once the terrine reaches the target internal temperature, remove it from the oven and the bain-marie. Let it rest at room temperature for 2 hours.
⏱️ 120 min - 10
After resting, transfer the terrine to the refrigerator and chill overnight. This allows the flavors to meld and the terrine to firm up.
⏱️ 600 min - 11
To serve, slice the terrine and allow it to come to room temperature for optimal flavor. Serve with bread slices (such as baguettes), Dijon mustard, and cornichons or other pickles.
⏱️ 10 min