Recipes

Country Terrine

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Country Terrine

Country Terrine

amanda

Equipment

  • - Silicone Baking Molds/Muffin Tins Set, Non-Stick: Ideal for making individual portions or loaf shapes.

  • - Terrine Mold Set, Glass: A set of glass molds designed for creating terrines and pâté, ensuring even cooking.

  • - Chef's Knife - Stainless Steel, 8": An essential tool for preparing ingredients including chopping vegetables and meat.

  • - Food Processor - 4 Cup, Stainless Steel Blade: For efficiently chopping and mixing ingredients required for terrine preparation.

  • - Meat Grinder - 1/2 Cup, Stainless Steel Blade: Useful for grinding meat finely, which is often a step in terrine making.

  • - Silicone Spatula Set, 3 Pieces: For effectively mixing ingredients and scraping bowls without sticking.

  • - Digital Food Scale, 2lb Precision: For precise measurement of ingredients to ensure consistency in your terrine.

  • - Digital Thermometer, Instant Read: To check the internal temperature of your terrine to ensure it's cooked properly.

  • - Silicone Trivet, 12": To elevate your terrine mold for easy removal and to prevent sticking.

  • - Silicone Oven Mitts Set, 3 Pairs (2Pcs): To protect your hands from heat when handling the terrine out of the oven.

  • - Glass Mixing Bowl, 3 Quart Size: For combining ingredients thoroughly before transferring them to the terrine mold.

Ingredients

  • 1 cup finely chopped onion (1 large)

  • 2 tablespoons unsalted butter

  • 2 garlic cloves, finely chopped

  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled

  • 1 tablespoon kosher salt or 1 1/2 teaspoons table salt

  • 1 teaspoon black peppercorns

  • 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice

  • 1/4 teaspoon freshly grated nutmeg

  • 1 Turkish or 1/2 California bay leaf

  • 1/2 cup heavy cream

  • 2 large eggs

  • 3 tablespoons Cognac or other brandy

  • 1/2 lb chicken livers, trimmed

  • 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)

  • 1/2 lb ground fatty veal (preferably veal breast)

  • 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes

  • 12 bacon slices (about 3/4 lb)

  • Accompaniments: cornichons; mustard; bread or crackers

  • an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Instructions

1

Instruction 1

Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
2

Instruction 2

While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
3

Instruction 3

Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
4

Instruction 4

Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
5

Instruction 5

Put oven rack in middle position and preheat oven to 325°F.
6

Instruction 6

Discard plastic wrap and cover terrine tightly with a double layer of foil.
7

Instruction 7

Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
8

Instruction 8

Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
9

Instruction 9

Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
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