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
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Funny Boy
[email protected]I'll have to try this recipe again.
Prakash Ho
[email protected]I'm not sure what went wrong, but my terrine didn't turn out well.
Gerardo Jr. Flores
[email protected]This terrine is not worth the time or effort.
Ericka Gallardo
[email protected]This terrine was just okay. I've had better.
Kim Brennan
[email protected]I would not recommend this recipe to anyone.
Ahmed Shaikh
[email protected]This terrine was a disaster. I followed the recipe exactly and it still turned out badly.
Kenny Tripp
[email protected]I was disappointed with this terrine. The flavors were bland and the texture was mushy.
IDREES ZAYHERNARB
[email protected]This terrine was really time-consuming to make. I'm not sure it was worth the effort.
Eazy Money Productionz
[email protected]I found the instructions for this recipe to be a bit confusing. I ended up having to make a few changes.
zeb khan
[email protected]This terrine was a bit dry for my taste. I think I'll add more moisture next time.
Bint-e-hwa
[email protected]I can't wait to make this terrine again. It's so delicious!
Smile Queen
[email protected]This terrine is perfect for a special occasion. It's elegant and impressive.
Seresa Dickerson
[email protected]I'm so glad I tried this recipe. It's a new favorite in my household.
Muluken Seyoum
[email protected]This terrine was a bit more work than I expected, but it was worth it. The end result was stunning and delicious.
Pogger Nogger
[email protected]I'm not a huge fan of terrines, but this one was really good. The flavors were well-balanced and the texture was perfect.
Nacho Nacho
[email protected]I served this terrine with a simple green salad and a crusty baguette. It was the perfect meal for a summer evening.
John Medina
[email protected]I used a combination of pork and beef for my terrine, and it turned out perfectly moist and flavorful.
Md shuvo Islam
[email protected]This dish was surprisingly easy to make. I was intimidated by the terrine mold at first, but it turned out to be no problem.
Awais Nawaz
[email protected]I love the combination of flavors in this terrine. The herbs and vegetables really shine through.
Nicole Cain
[email protected]This Provencal terrine was a hit at my dinner party! The flavors were amazing and it was so easy to make. I will definitely be making this again.