Friends have come to stay this weekend so I thought I would make some terrine for lunch. Terrine is quick to make, you can cook it in advance of people coming, and it lasts a while – ideal food for a house full of people. I defrosted a liver and some scraps of pork from last year’s pig. I tried to mince the pork with my mixer mincing attachment but had limited success. As we want to start curing our own meat and making sausages of various kinds in the near future we will need to do a lot of mincing and the attachment isn’t really up to the job. So we decided to invest in a larger commercial mincer. It has already come but I haven’t tried it out yet.
Course Country Terrine – I have a basic terrine recipe that I printed off from the internet many years ago. I made this version and then decided to try and fruit and nut version inspired by a recipe for terrine in Nigel Slater The Kitchen Diaries II (494).
500g liver; 500g fatty pork; 10 juniper berries crushed; 1 tbs of brined green peppercorns; tsp of ground mace; some thyme leaves; big slosh of vermouth; 2tbs brandy; handful of breadcrumbs; lots of streaky bacon; onion. Finely chop and gently fry the onion. Mince the pork and liver and put in a large bowl with all the other ingredients.
Mix well. Line a loaf tin or shallow terrine dish with the streaky bacon – leaving some hanging over the edge. Add in the mix and fold over the bacon. Cover with greaseproof paper or baking parchment and then silver foil. Put in a large roasting pan and add water to the pan so it comes up to about half way of the terrine dishes. Cook in an oven at 180C for one and a half hours. Remove from oven and once cool leave over night in the fridge before eating. It should keep for a week in the fridge.
Fruit terrine I basically did the same mix, but omitted the green peppercorns and juniper and added in 100g of pistachios and 100g of cut up prunes, dried apricots and figs. Instead of bacon wrapping the terrine I used vineleaves.
We ate them with bread and sweet pickled cucumbers that I made last summer – delicious.