A MIXED MEAT TERRINE

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My mother would often say that I was ‘fissata’….fixed, almost obsessed….and I guess I am at the moment with making terrines and pâtes. And the many I have made lately are turning out just fine. (I have made three terrines and two pâtes in two weeks – all taken to friends’ places)

I think that one of the many things I like about making the above is that weights and measurements are not important. You can have a rough idea about the meats you want to buy, the herbs you would like to use, the alcohol you wish to use as a flavouring,   texture you wish to achieve (layered strips of meat, shredded,  minced, mousse) and off you go.

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For the terrine above I used minced chicken, minced pork and twice the amount of yearling beef (low fat – I hate beef fat!) – all free range and preservative free. At times, I have used my food processor to mince different meats. Quantities were roughly 450g of pork, 450g of chicken and about 800g of yearling.

The herbs are fresh thyme and sage.

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The alcohol was white wine and brandy. The only type of brandy I had at home was Vecchia Romagna, too good to cook with, but never mind.

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I used nutmeg and salt and ground black pepper. I added pistachio nuts and more thyme.

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I mixed it all up and left it overnight, but is OK to macerate just for a few hours.

Bacon is an important ingredient in terrines – moisture and fat. I trimmed the bacon and lined the terrine with the strips. My bacon rashes were not long enough to hang over the side, but this did not matter as I used other bacon strips to cover the terrine

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I added the minced meats on top.

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And placed more bacon to cover it. I used baking paper and a lid from my other terrine mold and placed it in a baine -marie, i.e. a hot water bath – mine was made with a roasting pan large enough to hold the terrine and deep enough for the water to come at least half way up. The purpose of cooking food via a bain-marie is that it creates a gentle heat around the food and results in a uniform cooking process.

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I cooked it on 195C for two hours.

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When you take off the lid and paper you will notice that the terrine has shrunk and there will be liquid around the meat. All good news – the liquid will turn into very flavourful jelly and the meat will need to be pressed. This is easily done by putting a wight on top.

I used a new piece of paper and an another terrine pan filled with water to press it. At other times I have used bricks and stones – be adventurous (another reason why I like making them).

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Leave it overnight  in the fridge for the flavours to mature (longer if you wish). When you are about to serve it, run a knife  around the edges, turn it upside down and WOW.This one was taken to a holiday house at Balnarring Beach, Terrines are just so portable!

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OK, it may not be Sicilian butI think that Sicilians would like it. if you wish to make a Sicilian Terrine see Gelatina:

GELATINA DI MAIALE. Pork Brawn

CHIARAMONTE in South-Eastern and the best butcher in Sicily (he also makes smallgoods)

3 thoughts on “A MIXED MEAT TERRINE”

    1. Hi, there should be plenty of vegetable terrines on the web.
      A quick response.
      Most of the vegetable terrines I have made are held together with pureed chicken, but the easier vegetarian terrines I have made, have either been with layers of pureed vegetable and baked or made with grilled vegetables.
      The purred vegetables: cook zucchini, carrots, spinach separately, drain, puree separately. Add eggs, cream/ butter, a little cornflour if you do not use butter, nutmeg, seasoning, herbs to each vegetable layer. Layer and bake beine- marie. Once cooked, pressed down with a weight overnight.
      Grilled vegetable terrine: zucchini, green and red peppers, eggplants all cut longwise and placed in layers with a little egg and herb mayonnaise or a thick tomato salsa in between to keep the layers together. Pressed down with a weight overnight.

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