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Terrine recipe(7 Posts)
At a restaurant last night I had the most delicious chicken and bacon terrine and would love to have a go at making one myself.
Does anyone have a fail safe recipe for one they have made themselves that they wouldn’t mind sharing?
I've done this one a few times www.bbcgoodfood.com/recipes/10214/prosciuttowrapped-chicken-and-leek-terrine
I use chestnut mushrooms and switch the chervil for a bit more thyme
Thank you blondie that looks really nice 👍🏻
Pork terrine with olives and chorizo
20-24 thin rashers rindless smoked streaky bacon
175g banana shallots, finely chopped
3 garlic cloves, finely chopped
450g pork shoulder, minced (approx. 10% fat)
50g pork fat, finely chopped (I leave this out)
50g chicken livers, finely chopped
1 medium egg
½ tsp thyme leaves
½ tsp sage leaves, chopped
½ tsp rosemary leaves, chopped
4 tbsp dry white wine
1 tbsp port
1 tbsp brandy
2 tsp sea salt
1 tsp ground black pepper
75g cooking chorizo sausage, finely chopped
100g green lucques olives, pitted and quartered
1. Line an oval or rectangular terrine, approx. 900g, with the bacon rashers, leaving the edges overhanging. (I use a 2lb loaf tin).
2. Cook the shallots and garlic in 2tbsp olive oil until soft but not coloured.
3. Put the pork shoulder, fat, chicken livers, egg, shallots, garlic, herbs, alcohol, salt and pepper in a large bowl and mix together thoroughly with your hands.
4. Put ¼ of the mixture into another bowl & mix the chorizo in.
5. Put ½ the remaining mixture into another bowl and mix the olives in.
6. Heat oven to 180C/160C fan/gas 4.
7. Press the olive mixture in an even layer on the bottom of the terrine.
8. Make the chorizo mixture into a sausage shape the length of the tin and pop on top of the olive mixture.
9. Pack the remaining (plain) mixture around the chorizo sausage giving a flat-ish top.
10. Cover the terrine with foil (or a lid if you have one), put it in a small roasting dish or tin and pour in hot water to come halfway up the outside of the terrine dish.
11. Cook for 1½ hours. Remove the foil (or lid) and cook for a further 15 mins. The top should be light golden.
12. Remove the tin from the hot water and strain off any accumulated liquid. Cool completely.
13. Cover the terrine with a foil covered piece of card, weigh down with tins and refrigerate overnight.
14. Turn out onto a board and serve in slices with bread and pickles.
Oh, one more thing, generally lucque olives come pitted and this is the most time consuming step of the recipe. I have just used essentials pitted olives at times and it actually still comes out (very) well.
@chewbecca that looks delicious! I’ll def give it a go
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