A Beginner's Guide To Making Terrine Perfection

Making a terrine is a project, but it is a project well worth it. A terrine is basically a fancy pâté, which is itself a fancy meatloaf. The difference is that pâtés and terrines are cooked very gently in a water bath, where meatloaf is just baked. A simple terrine is never so good as when prepared in the easiest possible way, with all of the ingredients mixed together intimately.

Terrines are typically surrounded with thin strips of bacon or pastry and eaten cold with pickled things and often mustard. Bread and/or crackers are good accompaniments.

To make a terrine, you need a nice terrine pan or a loaf pan. You then need your choice of meat—this could be anything from chicken, duck, grouse, or even snails! It's a good idea to include a little of this and that, and some offal is always a good call, as is a combo of light and dark meats. You will also need eggs, butter, onions, garlic, spices, and herbs.

The process involves cooking the onions and garlic in butter, mixing all the ingredients together, and then assembling and baking the terrine. Once baked, the terrine needs to be pressed and chilled before eating. So it must be made at least a day before serving.

Choosing your ingredients

• Meat selection: Terrines typically include a combination of meats, such as chicken, duck, pork, veal, or game meats like rabbit or guinea fowl. It is recommended to include a variety of textures, from large chunks to finely ground meat. Pork is considered essential, even for game terrines, as it adds flavour and binds the mixture together.
• Fatty meats: Using fatty meats, such as fatty pork shoulder or ground fatty veal, will help create a rich and moist terrine.
• Offal: Including offal, such as chicken livers, duck livers, or other types of organ meats, can add depth of flavour and a unique texture to your terrine.
• Interior garnish: This refers to the addition of ingredients like berries, nuts, roasted red peppers, or dried fruits like apricots, cranberries, or cherries. These ingredients add flavour, texture, and visual appeal to your terrine.
• Vegetables and aromatics: Onions, garlic, and herbs like thyme, parsley, and chives can be sautéed and added to the meat mixture. They provide aroma and flavour to the terrine.
• Binders: Breadcrumbs, eggs, and cream are often used as binding agents in terrines. They help hold the mixture together and give it a thick, cohesive texture.
• Seasonings: Salt, pepper, cloves, nutmeg, and ginger are commonly used to season terrines. You can also include spices like juniper berries, mustard seeds, or black peppercorns to add warmth and depth of flavour.
• Wrappings: Thin strips of bacon or prosciutto are traditionally used to line the terrine mould and wrap the meat mixture. This adds flavour and creates a decorative exterior to the terrine.
• Accompaniments: Terrines are typically served with bread, crackers, cornichons, mustard, and/or sweet chutney. Choose accompaniments that will complement the flavours of your terrine.

Remember to select ingredients that appeal to your taste preferences and feel free to experiment with different combinations. The beauty of a terrine is that it allows you to be creative and showcase your charcuterie skills.

Preparing your mould

Firstly, you will need a 2-quart terrine pan or a 9 x 5 x 3-inch loaf pan. If you are using a loaf pan, line it with baking paper, ensuring that the paper is large enough to fold back over the terrine later. If you are using a terrine pan, wet the insides and carefully line it with plastic wrap, leaving enough extra wrap to cover the top later.

The next step is to line your mould with thinly sliced bacon or prosciutto. Place the slices in the pan, overlapping them and extending them over the rim of the tin. You will need enough slices to completely cover the bottom and sides of the pan, with some overhanging. If you are using prosciutto, use the flat side of a knife to gently stretch each slice to about twice its length first.

Once you are happy with the coverage, chop up any leftover bacon or prosciutto and add it to your terrine mixture. This will ensure that you have enough to cover the top of the terrine later.

Now, it is time to fill your mould. Place your terrine mixture into the tin, pressing down firmly to remove any air bubbles and ensure the mixture is evenly distributed and compacted, especially into the corners of the tin.

Finally, fold the overhanging bacon or prosciutto slices over the top of the mixture, completely covering it. If needed, add a few more slices to ensure the top is fully covered.

Your mould is now ready for the next steps in the terrine-making process!

Cooking your terrine

The cooking method for a terrine is quite different from other dishes. It is cooked very gently in a water bath, also known as a bain-marie, rather than being baked like a meatloaf.

First, you will need to preheat your oven to a low temperature—around 225°F to 350°F.

While the oven is preheating, you can prepare your water bath. Fill a roasting or baking pan with hot water, pouring in enough so that it comes about halfway up the sides of your terrine mold. Some recipes suggest boiling the water beforehand, while others simply state that the water should be hot.

Now, you need to prepare your terrine mold. Line the mold with plastic wrap, leaving enough extra wrap to cover the top of the terrine later. Alternatively, you can use bacon or prosciutto slices to line the mold, draping them over the sides. If you are using bacon or prosciutto, you may need to cut the slices to ensure they fit your mold.

Once your mold is lined, it's time to fill it with your prepared terrine mixture. Pack the mixture into the mold, pressing down firmly to remove any air bubbles and ensure the mixture is evenly distributed and compact. If you are using bacon or prosciutto to line your mold, fold the overhanging slices over the top of the mixture.

Cover the top of the terrine with parchment paper, then with a double layer of foil. Some recipes suggest also using a lid if your terrine mold has one.

Place the covered terrine mold into the water bath and put it in the oven. The terrine will need to cook for around 1 to 2 hours, but the exact time will depend on your oven and the size of your mold. The internal temperature of the terrine should reach 145°F to 160°F when it is fully cooked.

Once the terrine is cooked, remove it from the oven and water bath. To press and weight the terrine, you can use a variety of methods. One way is to cut a piece of cardboard to fit over the top of the terrine and wrap it in foil. Then, place heavy items such as bricks or canned goods on top. Another method is to use heavy tin cans.

Let the terrine cool to room temperature with the weights in place. Then, place it in the refrigerator to chill. The terrine should be chilled for at least several hours, but preferably overnight or even a full day, to allow the flavours to develop and the terrine to set.

When you are ready to serve the terrine, remove the weights and cardboard or tin cans. Open the plastic wrap, if using, and gently lift the edges to release the terrine. Invert a cutting board over the terrine, then flip it over so the terrine is on the board. Gently wipe the outside of the terrine with a paper towel, if needed.

Let the terrine stand at room temperature for about 30 minutes before serving. Then, transfer it to a platter and cut it into slices.

Your homemade terrine is now ready to be enjoyed! It can be served as an elegant starter or a decadent snack, typically accompanied by slices of baguette, crackers, cornichons, mustard, or sweet chutney.

Pressing and chilling your terrine

Firstly, it is important to note that your terrine needs to be made at least a day before you plan to eat it. The pressing and chilling process takes time, and it is essential for the flavours to meld and develop.

Once your terrine is cooked, carefully remove it from the oven and the baking dish. It is important to keep the foil on the terrine to retain heat and moisture.

Next, you will need to create a weighted object to place on top of your terrine. You can use a variety of items for this, such as a heavy brick, several cans, or a foil-wrapped cardboard cut to fit the size of your terrine. Place this weighted object on top of the terrine and let it cool to room temperature.

Once the terrine has cooled, it is time to chill it. Remove the weights and place the terrine in the refrigerator. It is best to chill the terrine overnight or for at least 8 hours. This step is crucial, as it helps the terrine set and ensures that it has a firm texture when served.

When you are ready to serve the terrine, remove it from the refrigerator and carefully unwrap it. If you have used a loaf pan, you may need to run a knife around the inside edge of the pan to loosen the terrine gently. Invert a cutting board over the terrine and then flip the terrine onto the cutting board.

Gently wipe the outside of the terrine with a paper towel, ensuring it is free of any excess moisture or condensation. Let the terrine stand at room temperature for about 30 minutes before serving. This allows the terrine to come to room temperature and ensures the flavours are at their best.

Finally, transfer the terrine to a serving platter, if desired, and cut it into slices. The thickness of the slices may vary depending on your preference, but it is typically cut into 1/2-inch-thick slices.

Your terrine is now ready to be served and enjoyed! It can be served with a variety of accompaniments, such as cornichons, mustard, bread, or crackers.

Serving your terrine

A terrine is typically served cold or at room temperature. It is often sliced into thin pieces and served as a starter or appetiser.

When serving a terrine, it is important to consider what accompaniments will complement the dish. Here are some suggestions:

• Bread: A crusty baguette or slices of bread go well with terrine, providing a crunchy texture to contrast the smooth, rich pâté.
• Crackers: Like bread, crackers offer a crunchy contrast to the terrine and can be a gluten-free option.
• Cornichons: These tiny, tangy pickles add a burst of flavour and brightness to the dish.
• Mustard: A strong, sharp condiment like Dijon mustard can enhance the flavour of the terrine.
• Salad: A simple salad can provide a fresh, crisp contrast to the rich terrine.
• Wine: A glass of wine, especially a crisp white wine, can pair well with the savoury flavours of the terrine.

When plating the dish, consider adding some garnishes to enhance the presentation and flavour. Fresh herbs, such as thyme or chives, can add a pop of colour and a bright flavour. You could also add some chopped walnuts, pecans, or pistachios to provide a crunchy texture and nutty flavour.

Additionally, if you want to make your terrine go further, you can serve it on a charcuterie board with other meats, cheeses, and accompaniments. This way, your guests can sample a variety of flavours and textures, making for a delightful culinary experience.

Remember, a terrine is meant to be savoured and enjoyed, so take the time to present it beautifully and create a memorable dining experience for your guests.

Frequently asked questions