A Beginner's Guide To Cooking Terrine Perfection

A terrine is a fancy pâté, or a fancy meatloaf, depending on who you ask. It's a dish that's typically served cold or at room temperature, and it can be made with many different ingredients, including fruits, fish, vegetables, or different kinds of meats.

Traditionally, a terrine was considered more basic than a pâté, containing coarsely ground and highly seasoned meats baked in a water bath in an earthenware mould. Today, the terms are used almost interchangeably.

Making a terrine is a project, but it is a project well worth it. Here's a basic overview of how to make one.

Choosing your ingredients

Choosing the right ingredients is key to making a delicious terrine. The ingredients you choose will depend on the type of terrine you want to make.

Meat-based Terrines

Meat-based terrines are the most common type and typically include ground meat, such as pork, veal, chicken, or duck. You can also add in offal, such as liver, or other fatty meats like bacon or prosciutto. If you're making a game terrine, you can use a variety of wild meats, such as grouse, dove, or snipe.

Fish-based Terrines

Fish-based terrines are also an option and can be made with salmon, pike, or other types of fish.

Vegetable Terrines

If you're looking for a vegetarian option, you can make a vegetable terrine with blanched leafy vegetables like spinach, or other vegetables such as peppers or courgettes.

Additional Ingredients

Regardless of the main ingredient, you'll also need some additional ingredients to bind and flavour your terrine. This can include eggs, breadcrumbs, herbs, spices, nuts, and dried fruit. You'll also need something to line the terrine mould, such as bacon, prosciutto, or blanched vegetables.

Ingredient Preparation

Before assembling your terrine, you'll need to prepare your ingredients. This includes chopping or grinding your meat, and sautéing any vegetables or aromatics like onions and garlic. You may also want to test the seasoning of your mixture by frying a small patty and tasting it.

Ingredient Amounts

The amount of each ingredient you'll need will depend on the size of your terrine and your personal preferences. However, a good rule of thumb is to use equal parts of your main ingredients, such as the meats in a meat-based terrine. You can then adjust the amounts of additional ingredients like herbs and spices to taste.

Preparing your mould

First, wet down the insides of your terrine pan and carefully line it with plastic wrap, leaving enough extra plastic wrap to cover the top of the finished terrine later. If you don't have plastic wrap, you can use baking paper, but make sure it's large enough to fold over the top of the terrine.

Next, you'll need to line the mould with thin slices of back fat, such as bacon or pork fat. You can also use blanched leafy vegetables or another appropriate liner. The lining should overlap slightly, completely covering the inside of the mould and extending over the edges by about one inch. Cut the bacon strips in half to line the short ends of the mould.

Now you're ready to fill the terrine with your forcemeat and garnishes. Be careful not to create air pockets as you fill the mould. Tap the mould several times on a solid surface to remove any air pockets that have formed.

Once the mould is filled, fold the liner over the forcemeat and, if necessary, use additional pieces of fat or back fat to completely cover the surface. If desired, garnish the top of the terrine with herbs that were used in the forcemeat.

Cooking your terrine

Prepare the Meat Mixture:

Start by gathering your desired meats and ingredients. For a classic French Country Terrine, you'll need ground pork, veal, and calves' liver. You can also add onions, garlic, brandy, breadcrumbs, herbs, and spices to enhance the flavour. Mix all the ingredients together in a large bowl, ensuring they are well combined.

Line the Terrine Mold:

Use thin slices of bacon, backfat, or blanched leafy vegetables to line your terrine mold. Overlap the lining slightly, allowing it to extend over the edges of the mold. This will help contain the meat mixture and create a beautiful presentation when sliced.

Fill the Terrine:

Carefully fill the lined terrine mold with your meat mixture, being cautious to avoid creating air pockets. Tap the mold on a solid surface to remove any air bubbles and ensure an even distribution of the mixture. Fold the liner over the meat, and if needed, use additional pieces of fat or bacon to cover the surface completely.

Baking the Terrine:

Cover the terrine with a lid or aluminium foil. Place the covered terrine in a roasting pan or baking dish and fill it with enough boiling water to come about halfway up the sides of the terrine. This water bath ensures even cooking and prevents the terrine from drying out. Bake the terrine in the preheated oven at 350°F (177°C) for 1 to 2 hours, or until the internal temperature reaches 160°F (71°C).

Cooling and Weighting the Terrine:

Once the terrine is baked, remove it from the oven and let it cool slightly. Then, place a heavy weight, such as a brick or heavy cans, on top of the terrine to compress it. This step helps the terrine hold its shape and improves its texture. Leave the weighted terrine at room temperature until it cools completely.

Refrigerating and Serving the Terrine:

After the terrine has cooled, remove the weight and wrap the terrine tightly. Place it in the refrigerator and chill it overnight or for at least 4 hours. This resting period allows the flavours to meld and develop. When ready to serve, carefully remove the terrine from the mold, slice it, and serve it cold or at room temperature with baguette, cornichons, and mustard.

Cooling and setting your terrine

The chilling process is important as it helps the terrine to set and develop its texture and flavour. It is recommended to chill the terrine for at least 24 hours to allow the flavours to meld and mature. If you are in a hurry, the terrine can be served after a few hours of chilling, but it won't have the same depth of flavour.

Once the terrine has chilled, it is ready to be served. Remove it from the mould and slice it into thin pieces. Terrine is typically served cold or at room temperature, accompanied by bread, crackers, cornichons, mustard, or sweet chutney.

If you are not planning to serve the terrine immediately, it can be stored in the refrigerator for up to a week or frozen for up to a year. To store, wrap the terrine in plastic wrap and then in foil, or place it in an airtight container.

Serving suggestions

Terrines are usually served cold or at room temperature. They can be served as a starter, a light lunch, or as part of a picnic or buffet.

A classic way to serve a terrine is with slices of baguette or crusty bread, good Dijon mustard, and cornichons. It also pairs well with a glass of wine.

For a more impressive presentation, you can bring the whole terrine dish to the table with a pâté knife and some bread, allowing guests to help themselves.

Terrines can also be served as a stand-alone appetiser on small plates with decorative elements such as a sauce or a small salad. They can be part of a charcuterie board or a ploughman's lunch, which traditionally includes cheese, bread, apple, pickles, butter, and beer.

For a lighter option, a simple meal of vegetarian or foie gras terrine can be paired with hot toast, butter, and pickled vegetables like gherkins or caper berries.

Terrines can also be served as a dessert, such as a frozen chocolate or peanut butter and chocolate terrine.

Frequently asked questions