Easy Pork & Veal Terrine Recipe (2024)

FAQs

What is pork terrine made of? ›

The most common ingredients used in the terrine are of course the egg to bind it all together, pork and game, but this varied dish also offers a wide range of flavours beyond these main meats: it is possible to enjoy terrines with seafood, fish or even vegetables.

Terrines can last, sealed from the air under a thick layer of rendered fat, for weeks, if not months. This recipe will keep, wrapped tightly in foil, for up to two weeks in the refrigerator.

Preheat the BBQ to 150 degrees C, Remove the “press”, then place the terrine in a makeshift bain marie, fill with warm to hot water to halfway up the sides of the mould. Cook on a medium heat for 1 to 1 and a half hours or until the internal temperature reaches 72 degrees C (162 degrees F).

Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare.

The food is constructed in loaf-shaped layers of either meat or fish, and can sometimes actually contain vegetables which are served cold either in the terrine it was cooked in or sliced.

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture and can be made in any shaped container. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork.

Traditional lining include thinly sliced fat back, bacon, ham, blanched and shocked green leeks, prosciutto, caul fat or even plastic wrap. When using plastic wrap gently mist the inside of the mold with water and lower the film inside using a towel or brush to press out the edges.

They're pretty similar, Willie -- a terrine usually has larger chunks of meat, while a pate (which means 'paste') is a much smoother consistency (there might be chunks of meat in a pate, but they'll be very small -- think meatloaf or smoother). Pate also frequently has liver in the mixture.

To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and co*cktail gherkins or chutney.

Can you overcook terrine? ›

The most important thing is to not overcook it or to cook it at a high temperature. Once the terrine is cooked, let it cool, then use the block of wood to weigh down the top of the terrine, placing the container of water on top to press it overnight in the fridge.

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 2lb loaf tin with 2 large sheets of clingfilm, one across and one lengthways, with plenty overhanging the sides. Taking 2 x 84g packs of prosciutto, use a third of the prosciutto to line the base and one side of the tin, leaving enough overhang to cover the top later.

Spam is a terrine, gefilte fish, a quenelle.

Shape: Terrine dishes are usually rectangular in shape with straight sides, which are perfect for making pâtés and terrines ahead of time. It can also be round or oval in shape. Size and volume: It's important to note that your terrine is sufficient to hold all your ingredients.

Both pates and terrines fall into the category of what is known as charcuterie, a term used to describe smoked, dry- cured or cooked meats.

In terms of its ingredients, the terrine can be composed of meat (poultry, game, etc.) as well as other foods such as fish, fruit and vegetables.

In short, pâtés are usually spread over bread but sometimes can be sliced, terrines are pâtés that are pressed into and cooked in dishes and are usually served sliced, and rillettes are chunkier than both and contain meat that is cooked confit-style (in its own fat).

Scrapple uses many of the same ingredients and preparations as pates, rillettes and terrines. It certainly fits with Julia Child's description of terrine and pate, being “ground or cubed meat mixtures with spices and organ meat cooked and molded in a baking dish”.

A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté. Rillette tends to be chunkier still, and made from leg, thigh, shoulder, or rib meat, generally pork, fatback, duck, or rabbit.