Browse Recipes

Browse Recipes

Pork and Veal Terrine

A recipe from the Good Food collection.

Ingredients

Pork and Veal Terrine
Pork and Veal Terrine
8–10 thin slices rindless bacon
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 kg (2 lb) pork and veal mince
1 cup (80 g/2 ¾ oz) fresh breadcrumbs
1 egg, beaten
¼ cup (60 ml/2 fl oz) brandy
3 teaspoons chopped fresh thyme
74 cup (15 g/½ oz) chopped fresh parsley

Method

 

  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 25 × 11 cm (10 × 4 ½ inch) terrine. Line the terrine with the bacon so that it hangs over the sides.
  2. Heat the oil in a frying pan, add the onion and garlic and cook for 2–3 minutes, or until the onion is soft. Mix the onion with the mince, breadcrumbs, egg, brandy, thyme and parsley in a large bowl. Season with salt and pepper. Fry a small piece of the mixture to check the seasoning, and adjust if necessary.
  3. Spoon the mixture into the bacon-lined terrine, pressing down firmly. Fold the bacon over the top of the terrine, cover with foil and place in a baking dish.
  4. Place enough cold water in the baking dish to come half way up the side of the terrine. Bake for 1–1 ¼ hours, or until the juices run clear when the terrine is pierced with a skewer. Remove the terrine from the water-filled baking dish and pour off the excess juices. Cover with foil, then put a piece of heavy cardboard, cut to fit, on top of the terrine. Put weights or food cans on top of the cardboard to compress the terrine. Refrigerate overnight, then cut into slices to serve.

 

Cook's File

Storage time: The terrine can be made ahead of time and stored, covered, in the refrigerator for up to 5 days.

Nutrition Per Serve

 

Protein 15 g;
Fat 7.5 g;
Carbohydrate 10 g;
Dietary Fibre 1 g;
Cholesterol 60 mg;
800 kj (190 cal)
Main ingredient:
Pork, Beef
Cuisine:
French
Course:
Starter/Entree, Side Dish

Comments

Be the first to comment.

Daily Life is a proudly female biased website with content tailored to women. We encourage lively debate and conversation around our stories and while all opinions are welcome – we also have some guidelines to make sure everyone is treated with the respect they deserve. We love comments that articulate a different point of view, a witty insight, some humour or a shared experience. Our moderators will reject comments that personally attack the author or other commenters. We also won’t publish comments that are aggressive, sexist, racist or in any other way discriminatory or derogatory.

We hope these guidelines make the process of commenting on stories and reading the comments left by other users as enjoyable as possible. More details about our comment policy here.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Top 10 Recipes

  1. 1

    Quince jelly

    Quince jelly

    Rating: 5 out of 5 stars

    This jelly is great with fresh ricotta or on toast for breakfast, or served with sharp cheeses such as pecorino or parmesan.

  2. 2

  3. 3

    Omelette Rothschild

    Rating: 5 out of 5 stars

  4. 4

  5. 5

    Prawn cocktail

    Rating: 5 out of 5 stars

  6. 6

    Stella McCartney's summer coleslaw

    Rating: 5 out of 5 stars

  7. 7

    Mexican-style salted cod fish

    Rating: 5 out of 5 stars

  8. 8

    Raw pad Thai

    Rating: 5 out of 5 stars

  9. 9

  10. 10

    Super berry smoothie

    Rating: 5 out of 5 stars

Daily discussions