Best 2 Provencal Terrine Recipes
Provence is a beautiful region in southeastern France known for its stunning landscapes, charming towns, and delectable cuisine. One of Provence's most famous dishes is the Provencal terrine, a savory meatloaf made with a variety of meats, vegetables, and herbs. This flavorful dish is perfect for any occasion, from a casual family dinner to a special holiday gathering. If you want to experience the taste of Provence in your own kitchen, we have compiled a collection of the best Provencal terrine recipes. With step-by-step instructions and detailed ingredient lists, our recipes will guide you through the process of creating this classic French dish. Whether you are a seasoned chef or a beginner cook, you will find a recipe that suits your skill level and preferences. So grab your apron and embark on a culinary journey to the heart of Provence with this collection of Provencal terrine recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PROVENCAL VEGETABLE AND GOAT CHEESE TERRINE
Categories Food Processor Appetizer Broil Vegetarian Cream Cheese Eggplant Zucchini Chill Thyme Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
- Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
- Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
- Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
- Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.
PROVENCAL TERRINE
A Peta Mathias recipe. If you cannot mince your own pork (or if your butcher can't do it for you) you can substitute lean pork mince - but it might not be the same! You can also substitute dried herbs for the fresh, just use half the amount. Any combination of herbs will do, but sage & rosemary can be a bit overpowering. Any combination of the spices are fine as well.
Provided by LilKiwiChicken
Categories Lunch/Snacks
Time 1h45m
Yield 16 slices
Number Of Ingredients 18
Steps:
- Coarsely grind the pork meat, fat and chicken livers together.
- Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
- Place the meat into a bowl with the remaining ingredients and mix well with your hands.
- Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
- Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
- When cool, remove the weight and refrigerate for 2 days before eating.
- Serve as an appetiser or just eat in thick slices with bread & pickles.
Nutrition Facts : Calories 222.2, Fat 18.2, SaturatedFat 7.7, Cholesterol 106, Sodium 479.2, Carbohydrate 1.7, Fiber 0.2, Sugar 0.2, Protein 11
Tips:
- Choose fresh, high-quality ingredients: The fresher your ingredients, the better your terrine will taste. Look for vegetables that are crisp and brightly colored, and meat that is well-marbled and free of gristle.
- Season your terrine generously: Terrines are typically packed with flavor, so don't be afraid to season them well. Use a variety of herbs, spices, and aromatics to create a complex and flavorful dish.
- Cook your terrine slowly and carefully: Terrines are best cooked slowly and at a low temperature. This allows the flavors to develop and the meat to become tender and juicy.
- Let your terrine cool completely before serving: Terrines need time to cool and set before they can be served. Allow your terrine to cool completely in the refrigerator before slicing and serving.
Conclusion:
Terrines are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, and can be tailored to your own personal taste. With a little planning and effort, you can create a terrine that will impress your family and friends.
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