Best 2 Provencal Terrine Recipes
# Introduction
Provencal terrine is a classic French dish that is perfect for any occasion. It is a savory meatloaf made with ground pork, veal, and duck, and it is typically served with a rich, flavorful sauce. This terrine is a labor of love, but it is well worth the effort. The combination of meats and spices creates a complex and delicious flavor, and the terrine is sure to impress your guests. In this article, you will find two recipes for Provencal terrine: a classic recipe and a modern twist. The classic recipe is made with the traditional ingredients and methods, while the modern twist uses ground chicken and turkey instead of pork and veal. Both recipes are delicious and sure to please everyone at your table. So gather your ingredients and get ready to make a Provencal terrine that will be the star of your next meal.
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 high-quality ingredients: The quality of your ingredients will directly impact the flavor and texture of your terrine. Use fresh, flavorful vegetables and herbs, and high-quality meat or fish.
- Prepare your ingredients properly: Make sure to clean, trim, and chop your ingredients evenly. This will help them cook evenly and ensure a consistent texture throughout the terrine.
- Season your terrine well: Don't be afraid to use plenty of herbs and spices to flavor your terrine. This will help it stand out and make it more memorable.
- Cook the terrine slowly and carefully: Terrines are typically cooked in a water bath, which helps to prevent them from drying out. Cook the terrine slowly and carefully, following the recipe instructions closely.
- Let the terrine cool completely before serving: This will help it to set and firm up. You can chill the terrine in the refrigerator for several hours or overnight before serving.
Conclusion:
Provencal terrine is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. It is a great way to use up leftover vegetables and herbs, and it is also a perfect dish for a special occasion. With a little planning and effort, you can easily make a Provencal terrine that your friends and family will love.
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