A Beginner's Guide To Eating Terrine Like A Pro

A terrine is a French dish that can be served hot or cold. It is cooked in a water bath and typically served in thick slices alongside gherkins, cornichons, chutney or relish, crusty bread, and butter. It can also be used as a spread, similar to pâté. While pâté and terrine are often used interchangeably, they are different in terms of texture and ingredients. A terrine is a robust, chunky, textured dish, whereas a pâté is usually smooth and light.

How to serve terrine

A terrine is a French dish that can be served in multiple ways. The first method is to slice the terrine into thick slices once it has cooled completely. These slices can be served with gherkins, or cornichons, with a little chutney or relish, crusty bread, and butter. The second method is to serve the terrine in its cooking pot with a knife for diners to cut out chunks and spread on bread.

A terrine is typically served cold or at room temperature. It can be served as a starter or as part of a picnic. It is usually enjoyed with slices of baguette, good Dijon mustard, and cornichons. A glass of wine is also a nice addition.

A terrine can also be used as a spread, much like pâté. Sometimes, an infused gelatin (called aspic) is set on top for a decorative effect and an additional layer of flavor. Terrines can also be par-cooked, wrapped in puff pastry, and baked for "pâté en croute".

What to eat terrine with

A terrine is a French dish that can be served in multiple ways, with a variety of accompaniments.

Firstly, a terrine can be served as a spread, much like pâté, on bread, baguette, crackers or toast. It can also be served with a salad, eggs, stuffed into vegetables, as a dip, or on meat.

Secondly, a terrine can be sliced and served cold or at room temperature, with crusty bread, butter, mustard, cornichons, gherkins, chutney, or relish. A glass of wine is also a good pairing.

Finally, a terrine can be served in its cooking pot, with a knife for diners to cut out chunks and spread onto bread.

How to cut terrine

To cut a terrine, it is recommended to wrap it tightly in cling film before slicing. This is because the dish is often served in thick slices, and wrapping it can prevent crumbling.

To serve, place the thick slices of terrine on a charcuterie board, along with cured meats, sausages, cheeses, and bread. Blue cheese or goat cheese are popular choices, as are crusty breads like sourdough, rye, or baguettes. For a lighter option, serve the terrine with hot toast, butter, and pickled vegetables like gherkins or caper berries.

A terrine is a French dish of layered ground meats, organ meats, vegetables, and seasonings. It is packed tightly into a loaf shape and cooked in a water bath. The dish is served cold or at room temperature and is typically sliced with a sharp knife.

How to store terrine

Storing a terrine is a straightforward process. Firstly, it is important to note that a terrine needs to be pressed and chilled before eating. Therefore, it is best to make it at least a day before serving. Once cooked, a terrine can be stored in its pan and placed in the refrigerator for up to two weeks. It is recommended to wrap the terrine in plastic wrap before refrigerating to maintain freshness.

If you wish to keep the terrine for longer, you can freeze it. Terrines can be stored in the freezer for up to a year. To freeze, wrap the terrine tightly in plastic wrap or foil to prevent air from getting in. This will help to seal in the flavours and maintain the quality of the terrine.

When storing a terrine, it is important to consider the type of ingredients used. For example, if your terrine contains vegetables, it may have a shorter shelf life. It is always best to consume a terrine within a few days if it contains ingredients that spoil quickly.

Additionally, the storage container you use can impact the shelf life of your terrine. Using an airtight container will help to extend the freshness of your terrine. If you do not have an airtight container, you can use plastic wrap or foil to seal the terrine within its cooking dish.

In summary, a terrine should always be chilled before serving and can be stored in the refrigerator for up to two weeks. For longer storage, freezing is an option, and with proper sealing, a terrine can last for up to a year in the freezer.

How to make terrine

Making a terrine is not as complicated as it may seem. The term terrine refers to both the dish it’s baked in and the dish itself. The cooking vessel is typically a deep, rectangular, straight-sided dish made of ceramic, glass, or cast iron, with a tight-fitting lid. The actual food that is cooked or served in these containers is constructed in loaf-shaped layers of meat or fish and can sometimes include vegetables.

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground pork
• 8 ounces calves liver, coarsely chopped
• 8 ounces ground veal
• 1 ¼ cups breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 ½ teaspoon fresh thyme leaves
• 1 ½ teaspoon chopped fresh chives
• ½ teaspoon ground black pepper
• 2 teaspoons kosher salt
• Pinch of ground cloves
• Pinch of ground nutmeg
• ⅛ teaspoon ground ginger
• 8 ounces sliced bacon

Instructions:

• Melt the butter in a skillet or sauté pan over medium heat. Add the onions and cook until soft, taking care not to let them brown. Add the garlic and cook for an additional minute. Remove from the heat, add the brandy, and let cool.
• Preheat the oven to 350 degrees Fahrenheit.
• Combine the meats in a large mixing bowl. Add the onion mixture and all remaining ingredients except the bacon. Mix thoroughly.
• Fry a quarter-sized patty, check the seasoning, and adjust if necessary.
• Line a terrine or loaf pan with bacon strips, allowing the ends to drape over the sides of the pan.
• Pack the meat mixture into the terrine or loaf pan, making sure to remove any air pockets.
• Fold the overhanging bacon strips over the top and sides of the mixture, adding additional strips to cover the top if needed.
• Cover the top with a piece of parchment paper, then cover the terrine with foil.
• Place the terrine in a roasting or baking pan and pour in enough boiling water to come about halfway up the sides of the terrine.
• Place in the oven and cook for 1 to 2 hours, or until the mixture reaches 160 degrees Fahrenheit.
• Remove the terrine from the water and let it cool completely at room temperature.
• Place a heavy object on top of the terrine and refrigerate overnight.
• Slice and serve with baguette, Dijon mustard, and cornichons.

Notes:

• It is important to test the mixture for adequate seasoning by forming a small patty and frying it until cooked through. Taste and adjust the seasoning as needed.
• The terrine should be cooled to room temperature before being placed in the fridge to set.
• To make this recipe alcohol-free, skip the brandy and deglaze the pan with broth or water.
• For a nuttier taste and crunchy texture, add some chopped walnuts, pecans, or pistachios.
• For a crispy bacon topping, remove the parchment paper and foil after baking, and broil for 1-2 minutes or until the top is crispy.
• If you don't like the taste of liver, you can substitute it with chicken livers for a milder flavor or additional ground veal.
• If you don't have a terrine mold, you can use a loaf pan or any other oven-safe pan.

Frequently asked questions