Wilma’s Country Terrine – einfach und lecker!

Wilma’s Country Terrine – easy and delicious!

Pane-Bistecca

Especially when time is heading towards Christmas, you’re glad to have prepared goodies at home. I like to make terrines and I always make double the amount. So, you can freeze small parts and when guests come, just take one out. Most of you have bread at home, then you have a snack or appetizer already prepared!

The word Terrine dates back to the Middle Ages and in French it simply describes an earthenware dish. Terrine has the same origin as the English tureen, meaning something made from earth, of Terra. Terrin or therin (15th Century) means earthen and comes from Latin terrenus or terra ‘of the earth’. China earthenware is also known as terracotta (french terre cruite). Over time, the use of the word terrine has been extended to describe the food which is cooked in the dish we now know and describe as Pâté. (from https://www.craftpate.co.nz/history)

Prep time

15 min

Cooking time

1 h

Rest time

4 h

Portions

Total time

5 h 15 min

Ingredients

For 4 smaller Terrines:

500 g Pork Shoulder
400 g Pork Belly
350 g Pork Tenderloin
500 g Chicken Liver (you can also use pork liver if you get it fresh)
2 red Onions
36 g Salt
10 g Pepper
1 branch Rosemary
1 tsp Thyme
50 ml Cognac
Bay Leaves
slices of Bacon
4 Terrine Molds (or Souffle Molds)
1 deep Baking Tray or Gratin Dishes

Instructions

Step 1

Put the meat and liver through a meat grinder (small disc). Add all the remaining ingredients up to and including cognac and knead well.

Step 2

Preheat the oven to 220 C degrees.

Step 3

Line the terrine molds with bacon slices and let the slices overlap. Fill the terrines with the meat mixture and place the overlapping slices of bacon on top. Decorate each terrine with a bay leaf or two and place the molds in a deep baking dish (or gratin dish).

Step 4

Place this in the preheated oven and pour enough hot water into the dish so that the terrines are at least halfway in the water. I cooked them uncovered.

Step 5

Let them bake like this for 10 minutes, then turn the heat down to 180 C degrees and bake the terrines for another 50-60 minutes. Remove the terrines from the water bath and let cool.

Step 6

Then place a piece of aluminum foil on top of the meat and weigh it down with a can or something else heavy. Leave to stand for 4 hours.

Step 7

Remove the weighting, drain the fat from the terrine mold and serve the terrine sliced, with toasted bread. Or, like me, wrap in aluminum foil and freeze.

Notes

It’s worth making large amounts and freeze, so you can just take them from the freezer. More Pate/Terrine recipes.

Wilma’s Country Terrine – easy and delicious!