Impress your guests with this easy-to-make pork terrine.
An excellent starter for either Christmas or Boxing day, at New Year or of course, at any dinner party.
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With Christmas almost upon us, why not start getting prepared now and have a go at making this terrine.
Full of lovely rich ingredients such as Merchant Gourmet Chestnuts, pork, juniper berries and Madeira.
This terrine can be made in advance as it will freeze nicely - just double wrap in kitchen foil.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Yield: 10-12
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Pork Chestnut and Madeira Terrine
You'll need a large mixing bowl and a terrine dish or a 1.5-litre loaf tin and a frying pan.
Prep time: 20 MinCook time: 1 H & 45 MInactive time: 24 HourTotal time: 26 H & 5 M
Ingredients
- 1 large onion - finely chopped
- 1kg rindless boned pork belly
- 175g rindless back bacon
- 175g pigs liver
- 15 juniper berries
- 20 whole black peppercorns
- 2 fat cloves of garlic - finely chopped
- 1 heaped teaspoon salt
- 2 tablespoons chopped fresh thyme
- a handful of chopped fresh parsley
- 200g cooked and ready-to-eat chestnuts - roughly chopped
- 100ml dry white wine
- 150ml Madeira
To Garnish
- a few fresh bay leaves
Instructions
- Heat the oil in a frying pan, add the onions and fry gently until soft but not browned. Remove from the heat and set aside to cool completely.
- Put the pork belly into a food processor and chop, using the pulse button, into a coarse but not too coarse mixture.
- Add the cooled onions to the bowl. Put the bacon and liver in the food processor and again, coarsely chop, then transfer those to the bowl.
- Crush the juniper berries and peppercorns using a pestle and mortar and add those to the bowl too. Add the garlic, thyme, parsley, salt, chestnuts, wine and Madeira.
- Mix everything together really well. The best way is to use your hands, it's a bit messy but it's the best way to mix everything together nicely.
- Preheat the oven to 180°C/350°F or Gas 4
- Put the mixture into your lightly oiled terrine dish or loaf tin and slightly round off the top.
- Decorate with a few bay leaves. Cover with a lid or some foil put it into a small roasting tin and pour enough hot water into the tin to come halfway up the sides of the dish and bake for 1 and a half hours.
- Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top. Remove the dish from the roasting tin and leave it to cool.
- Now, weigh down the terrine for 24 hours in the fridge. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top.
- To serve, remove the terrine from the dish and cut it into slices and serve with some nice crusty bread, beetroot chutney and cornichons.
- Remember this freezes well - just double wrap in kitchen foil.
I've never had a terrine before...this one sounds very flavorful.
ReplyDeleteThis would impress me Jan.
ReplyDeletenow this is one fine looking terrine - I might even call it a pate...
ReplyDeleteThat looks fabulous... I love terrines and I have to justify buying my Le Creuset cast iron terrine dish. Great ingredients, too, just right for Christmas!
ReplyDeleteThis look very tasty. I think about making my own terrine since I saw pork terrine made from pig's head in MasterChef. I love it!
ReplyDeletehi, the recipe says to saute off the onions... but I can't see onions in the list of ingredients! How many onions did you use?
ReplyDeleteHi Anon - what am I like?! Really sorry, it's just 1 large onion finely chopped you need.
ReplyDeleteI have amended the recipe thank you for pointing it out.
lol I thought it was just me! Kept re-reading it thinking I might be missing it... I guessed a large onion (I was making it this afternoon!) so I'm relieved to hear I got it right :-) It smelt SO good whilst I was making it I had to remind myself it was raw meat and not eat some!
ReplyDeleteAnon - it's old age with me I've decided! So pleased you give it a go - it was yummy (when cooked lol).
ReplyDeleteHope you were pleased with the end result.