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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Tshepang Penq
[email protected]This recipe is a keeper! I'll definitely be making this terrine again and again.
Fanter Noor
[email protected]I'm not sure what went wrong, but my terrine didn't turn out at all. It was a big disappointment.
Lesley Visser
[email protected]Overall, I thought this terrine was just okay. I wouldn't go out of my way to make it again.
Sikha Gurung
[email protected]I found the instructions for making the terrine to be a bit confusing.
Nafe Agha
[email protected]This terrine was a little too dry for my taste.
Ente Joseph
[email protected]I love the way the pistou sauce brightens up the flavors of the terrine.
Samina Muhammad Ali Samina Rajput Muhammad
[email protected]This is a beautiful dish that's perfect for a special occasion.
ADRIAN STYLES
[email protected]I've never made a terrine before, but this recipe made it easy. It turned out great and I'm sure I'll be making it again.
Rashid ali Ali
[email protected]This terrine is a great make-ahead dish. I made it the night before and it was even better the next day.
Waseem ahmed Bhanbhro
[email protected]I'm not a huge fan of terrines, but this one was really good. The vegetables were perfectly cooked and the sauce was delicious.
Aniyah Thompson
[email protected]I love the combination of flavors in this terrine. The chicken, zucchini, and sun-dried tomatoes are a great trio. I also really appreciate that this recipe is relatively easy to make.
Virginia Mcgovern
[email protected]I've been wanting to try this recipe for a while now and finally got around to it. It was definitely worth the wait! The terrine was moist and flavorful, and the pistou sauce was the perfect complement. Will definitely be making this again.
Glory Bura
[email protected]This Provencal terrine was a hit at my dinner party! The flavors were incredible and the presentation was stunning. I followed the recipe exactly and it turned out perfect.