Pork and spinach terrine

Preparation info

  • Difficulty


  • Feeds

    eight to ten

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

There are no tricks and no surprises to a terrine. It is a faithful kitchen friend to whom we should return time and again. Slice thinly and serve with a warm potato salad or quickly sautéed cabbage, or slice thickly and serve with a tumble of sharply dressed green leaves or just a few dill pickles or cornichons. Unbelievably, you will need two bunches of spinach to make one cup of cooked spinach.


  • 750 g ( lb) minced pork
  • 6 slices prosciutto or pancetta, roughly chopped
  • 250 g (9 oz) chicken livers, roughly chopped
  • 1 cup cooked spinach, squeezed dry
  • 1 tbsp thyme leaves
  • 1 tbsp finely chopped sage leaves
  • 1 garlic clove, crushed
  • 1 onion, finely chopped
  • 1 egg
  • salt and freshly ground black pepper
  • ½ tsp cayenne pepper
  • ½ tsp grated nutmeg
  • 2 tbsp brandy or cognac
  • 10 thin rashers rindless bacon


Mix minced pork, prosciutto, chicken livers, spinach, thyme, sage, garlic and onion in a large bowl, working them well with your hands. Add egg, salt, pepper, cayenne, nutmeg and brandy and continue to hand-mix until gooey.

Line a 1.5 litre (3 pint) terrine mould with bacon, leaving ends hanging over the edge. Fill terrine with meat mixture, and fold bacon ends back onto top. Seal with a sheet of silver foil tied with string, and place in a roasting pan. Pour boiling water to half way up the sides of the mould, and bake at 180°C (350°F) for 1½ hours, or until an inserted skewer comes out clean, and the sides have shrunk slightly away from the mould. Allow to cool for an hour or so, then weight lightly and leave to cool completely.

Serve at room temperature, or refrigerate for a day or two before serving.