Name: Pork and veal terrine
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 8 - 10
Ingredients: 300 gm each veal shoulder and pork shoulder, coarsely minced; 100 gm pork belly, cut into 1cm cubes; 100 gm pork back-fat, coarsely minced (see note); 60 ml brandy; 35 gm pistachios; 1 tbsp coarsely chopped flat-leaf parsley; 1 tsp thyme; 1 garlic clove, crushed; ½ onion, finely chopped; 1 tbsp duck fat; 1 egg, lightly beaten; 8 thin rashers streaky bacon; To serve: baguette and cornichons

Pork and veal terrine

Lisa Featherby recipe for pork and veal terrine.

Serves 8 - 10

Prep

30M

Cook

2H 10M

Total

2H 40M

For this rustic terrine, we’ve used veal and pork, but other combinations such as rabbit and pork work really well. Mince the meat by hand, or ask the butcher to do it for you on the largest setting. Keep the fat and meat well chilled while you work to nail that nice dappled appearance in the finished terrine.

Ingredients

300 gm each veal shoulder and pork shoulder, coarsely minced

100 gm pork belly, cut into 1cm cubes

100 gm pork back-fat, coarsely minced (see note)

60 ml brandy

35 gm pistachios

1 tbsp coarsely chopped flat-leaf parsley

1 tsp thyme

1 garlic clove, crushed

½ onion, finely chopped

1 tbsp duck fat

1 egg, lightly beaten

8 thin rashers streaky bacon

To serve: baguette and cornichons

Method

Main

1.Combine veal and pork shoulders, pork belly and back-fat in a chilled bowl with brandy, pistachios, herbs, garlic and ½ tsp salt, mix well, cover and refrigerate to marinate for 1 hour.

2.Meanwhile, sauté onion in duck fat in a frying pan over medium heat until translucent (8-10 minutes), then spread on a plate to cool completely (30 minutes). Add onion to meat with egg, season to taste, mix well and refrigerate.

3.Preheat oven to 150C and line the base of a roasting pan with a tea towel. Line the base and sides of a 8cm x 9cm x 23cm (1.2-litre) terrine mould lengthways with half the bacon. Spoon in the meat mixture, pressing evenly all over, top with remaining bacon, cover directly with baking paper, then cover with a lid or 2 layers of foil. Place mould in roasting pan, fill with hot water to halfway up the sides of mould and bake until internal temperature reaches 68C on a meat thermometer or a skewer inserted for 20 seconds feels hot when touched to your lip (1½-2 hours). Cool completely in the water bath (2 hours), then weight with food cans and refrigerate until chilled (at least 4 hours or overnight; if you used a lid you’ll need to remove it first). Serve sliced from the mould with baguette and cornichons.

Note Pork back-fat will need to be ordered ahead from the butcher.
Drink Suggestion: Rich white pinot gris. Drink suggestion by Max Allen
Notes