Yvette van Boven

Making Terrine(Terrine de Campagne)

Preparation info

  • Difficulty

    Medium

Appears in

top 1000Home Made

Home Made

By Yvette van Boven

Published 2011

  • About

My good friend Floris taught me how to make excellent terrines. Together with diny he now runs his own shop in amsterdam. They make the tastiest (and best looking) french charcuterie I have ever had.>>> prior to that, floris worked for us in the kitchen. We often tried out all manner of dishes and discovered that a simple pâté or terrine is actually easy to make. Once you have mastered the basics, you can make endless variations. I include more than normal here, allowing you to learn how it’s done! it’s important that you grind the meat: not as finely as normal, but a little coarser. Using a grinder. If you don’t own one, use a good food processor, provided you cut the meat into small chunks first. You can also just ask your butcher to grind the meat. This is actually the easiest and it makes a huge difference in terms of washing up.

Method

Needed for 1 terrine de campagne

  • 250 g (8 oz) pork shoulder

    450 g (15 oz) pork lower jaw

    400 g (14 oz) pork liver

    After cleaning and grinding you will be left with 1 kg (2 lb).

    For this recipe you will need:

    10 g (1.5 tsp) pink salt and

    6 g (1 tsp) regular salt.

    >>> Weigh very precisely!!

    1 shallot

    1 dab of butter, fat or lard

    1 sprig thyme

    1 tbsp juniper berries

    4 dry bay leaves

    1 tbsp black pepper

    1 small glass cognac

    2 eggs

    Piece of lamb’s stomach fat or 300 g (10 oz) bacon strips

  • Start by dicing the shallot and...

  • Sauté it very slowly in a little butter, add some thyme sprigs.

  • Grind the bay leaves, juniper berries and pepper into powder.

  • Floris says a terrine must be fatty, coarse, sliceable! important stuff!

  • Cut the pork shoulder and lower jaw into strips that neatly fit into the grinder.

  • Coarsely grind the meat. But you can also ask the butcher to do it for you.

  • Pull out liver bile ducts (tough threads that make the terrine bitter). Come on, you are up for it!

  • Coarsely grind the liver in the food processor (or grinder).

  • Combine everything; can you see the amount of fat? that’s ok!

  • Now you can add the other ingredients, except the salt.

  • Wash your hands and start kneading. Add the salt.

  • Knead the mixture thoroughly into a tacky consistency.

  • In the meantime I grease the terrines.

  • Line the mould with bacon strips, or like here, with pork stomach fat, create a little hammock. Fill with the mixture. Prick the corners with a spoon: all air must be removed!

  • Carefully cover the meat. With the pork stomach, slide the dull side of a knife along the edges making the terrines nice and taut. It looks posh.

  • We had some left over; therefore we eventually made 3 terrines. Two large ones and one small one to give away.

  • Carefully wrap with aluminium foil and place the terrines in a roasting tin to collect the fat. Otherwise the oven will get very dirty. Bake at 120C (250F) for 2 hours.

  • After 2 hours they will be ready, but they will go back into the oven for a further 30 minutes to brown, without foil.

  • Leave the terrine to stand for 24 hours before slicing it, but preferably for 1 week, allowing for the flavours to fully develop. The terrine can be kept for at least 3 weeks.

© 2011 All rights reserved. Published by Murdoch Books.

Photos