Making Coarse Terrines

Name: Making Coarse Terrines
Yield: Serve 8-10
Ingredients: Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Cut 2 duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250 g (8 oz) denuded streaky bacon rashers with the back of a knife and line in strips across a greased 1.5 litre (2½ pint) loaf tin or terrine dish, leaving a little on each side as an overlap.; Cut 2 duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250 g (8 oz) denuded streaky bacon rashers with the back of a knife and line in strips across a greased 1.5 litre (2½ pint) loaf tin or terrine dish, leaving a little on each side as an overlap.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Mix together in a large bowl 500 g (1 lb) minced or chopped braising pork, 250 g (8 oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3 tablespoons brandy or sherry, ½ teaspoon ground allspice, 1 teaspoon dried sage, salt and black pepper. Marinate for 4–8 hours or overnight.; Cut 2 duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250 g (8 oz) denuded streaky bacon rashers with the back of a knife and line in strips across a greased 1.5 litre (2½ pint) loaf tin or terrine dish, leaving a little on each side as an overlap.; Cut 2 duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250 g (8 oz) denuded streaky bacon rashers with the back of a knife and line in strips across a greased 1.5 litre (2½ pint) loaf tin or terrine dish, leaving a little on each side as an overlap.; Cut 2 duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250 g (8 oz) denuded streaky bacon rashers with the back of a knife and line in strips across a greased 1.5 litre (2½ pint) loaf tin or terrine dish, leaving a little on each side as an overlap.; Cut 2 duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250 g (8 oz) denuded streaky bacon rashers with the back of a knife and line in strips across a greased 1.5 litre (2½ pint) loaf tin or terrine dish, leaving a little on each side as an overlap.; Check the seasoning by frying a small amount of the marinated meats first, tasting, then adding more salt, pepper or spice if necessary. Spoon into the bacon-lined tin, alternating layers of marinated meats and the strips of poultry or game. Fold back the overlapping strips of bacon. Cover with greased foil.; Check the seasoning by frying a small amount of the marinated meats first, tasting, then adding more salt, pepper or spice if necessary. Spoon into the bacon-lined tin, alternating layers of marinated meats and the strips of poultry or game. Fold back the overlapping strips of bacon. Cover with greased foil.

Preparation info

Serve
8-10

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Any shape of container or dish can be used to make this terrine – in fact, it looks very attractive made in a pie dish and turned out. Lining the dish with strips of bacon is not essential but it helps to add moistness to the strips of lean meat within it.

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