Sunday, September 30, 2012

Pork, Veal and Ham Terrine

Our foray into Terrine world continues today with an all meat fest terrine of Pork, Veal and Ham!

I remember sitting down for dinner in a Nice restaurant in France and ordering a country cottage pie and being presented with a variation of this terrine and some warm slices of first slightly miffed at not receiving a pie...I soon realised what a serendipitous joy had landed on my all too willing taste buds...

The lovely combination of these meats are delicious as they are draped with mushrooms to complete the terrific terrine.


  • 2 slices white toast bread
  • ¾ cup cream
  • 500g pork and veal mince
  • Salt and pepper to taste
  • ½ teaspoon dried thyme or sage
  • 1 tablespoon cornflour
  • 185g of small mushrooms
  • 2 tablespoons butter
  • Mushroom slices for decoration

Pull bread into pieces, put into a bowl and pour the cream over.  Leave the mixture for 10 minutes and then, using a fork, mash well.

Mix together pork, veal, salt, pepper, thyme or sage and the cornflour.  Stir in the bread and work the mixture until smooth.

Wipe mushrooms with a damp cloth, remove stalks and cut caps into slices.  Fry the slices in butter until softened, drain on paper towels and chop into pieces.

Dice the ham very finely, add to meat mixture, along with the mushrooms and stir in.  Spoon into a greased 4-5 cup loaf tin or oblong ovenproof dish, press down, smooth the top.  Cover with foil, tie with a string.

Put into a baking dish containing enough water to come halfway up the sides of the tin and bake in a moderate hour for 1 hour.

Remove from oven, leave for 5-7 minutes, pour fat from tin.  Cover with fresh foil, put a weight on top and chill overnight. 

Decorate top with sliced mushrooms and serve with a salad and yummy crusty bread.

Cocinar, comer y ser feliz!

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