Line Your Terrine With Bacon: A Step-By-Step Guide

Lining a terrine mould with bacon is an important step in the preparation of a terrine, a French dish that involves mixing and baking meat and other ingredients. The process of lining the mould with bacon involves stretching and flattening the bacon rashers with the back of a knife to prevent the bacon from overpowering the dish and reduce the number of rashers required. The bacon rashers are then overlapped slightly and used to line the base and sides of the mould, with the ends lined by shorter cuts. This step is crucial as it ensures that the terrine is securely wrapped and can be easily removed from the mould after baking.

Stretch the bacon rashers with a knife

Stretching the bacon rashers with a knife is an important step in lining a terrine with bacon. This technique helps to flatten the rashers, reducing the number of rashers needed and preventing the bacon from overpowering the other flavours in the terrine.

To stretch the bacon rashers with a knife, start by placing a rasher on a clean, flat surface, such as a chopping board. Using the back of a knife, gently apply pressure to the surface of the rasher and sweep the knife across the entire length of the bacon. This action will stretch and flatten the bacon. Repeat this process for each rasher, ensuring that you apply even pressure with the knife to achieve a consistent thickness.

It is important to note that you should not stretch the bacon too thin, as it may tear or become difficult to work with. Aim for a thickness that allows the bacon to maintain its integrity while still being thin enough to line the terrine mould effectively.

Once you have stretched all the rashers, you can begin lining your terrine mould. Place each stretched rasher inside the mould, allowing them to overlap slightly. Ensure that the rashers cover the base and sides of the mould, with a little overhang. This overhang will be used later to wrap the terrine.

By stretching the bacon rashers with a knife, you create a more even and consistent layer for your terrine, ensuring that the flavours and textures are well-balanced in the final dish.

Overlap rashers and cover the tin

When lining a terrine tin with bacon, it is important to ensure that each slice of bacon covers the base and sides of the tin. To do this, start by stretching out each bacon rasher with the back of a knife. This will help to flatten the rashers and ensure they cover the tin effectively. Place the stretched rashers in the tin, allowing them to overlap slightly so that there is a little overhang. This technique will create a seamless bacon layer that covers the entire surface of the tin.

The overlapping of the rashers is a crucial step as it ensures that there are no gaps between them. This will help to contain the contents of the terrine and prevent any leakage. It also creates a stronger barrier, providing structural support to the terrine. Additionally, the overlapping rashers create a more aesthetically pleasing presentation when the terrine is served.

When overlapping the rashers, it is important to ensure that each rasher covers the base and sides of the tin with a little overhang. This overhang will be used later to fold over the top of the terrine, fully enclosing it. If there are any remaining slices of bacon after lining the base and sides, cut them in half and use them to line the ends of the tin. This will ensure that the entire tin is covered in bacon, providing a consistent base for the terrine's contents.

The number of rashers required to line the tin will depend on the size of the tin and the size of the rashers themselves. For a standard loaf tin, you will typically need around 12 rashers of bacon to ensure full coverage. However, if you stretch the rashers with the back of a knife before lining the tin, you may need fewer rashers overall.

Cut bacon slices in half to line the tin ends

To line a terrine with bacon, you'll need to cut the bacon slices in half to line the ends of the tin. This is an important step to ensure the entire terrine mould is lined with bacon. Here's a detailed guide on how to do this:

Start by stretching each bacon slice. Place a slice of bacon on a chopping board and use the back of a knife to stretch and flatten it out. This technique will help you save on the number of bacon slices needed and prevent the bacon from overpowering the other flavours in your terrine.

Now, take your loaf tin or terrine mould and line the base and sides with the stretched bacon slices. Overlap them slightly, and ensure each slice covers the base and sides of the tin with a little overhang.

Next, cut the remaining bacon slices in half. You will use these shorter pieces to line the ends of the tin. If you have any excess bacon after this step, you can finely dice it and set it aside to use in your terrine mixture.

Line the ends of the tin with the shorter bacon slices. Ensure they are placed snugly against the sides of the tin, creating a seamless bacon layer around the inside of the mould.

Once you're happy with the bacon lining, you can move on to preparing your chosen terrine mixture. Remember to allow for a bit of expansion when wrapping your mixture with the overhanging bacon, as you don't want it to be too tight.

Fold overhanging bacon over the top

Once you've lined your loaf tin or terrine mould with the rashers of bacon, it's time to fill it with your chosen mixture. The filling process can vary depending on the type of terrine you're making, but the basic principle is the same: pack the tin with your mixture, pressing it down well into the bottom and corners, as the mixture will shrink during cooking.

After filling, you'll need to fold the overhanging bacon over the top to cover the mixture. This is an important step, as it ensures that your terrine is fully enclosed and secure. It also adds an extra layer of flavour and moisture to the dish. Start by taking one of the longer bacon strips that are hanging over the sides of the tin and gently lifting it up and over the top of the mixture. Smooth it down gently to ensure it covers the surface. Repeat this process with the remaining strips, working from one side to the other alternately, until the entire surface is covered.

It's important to note that you should not pull or stretch the bacon too tightly when folding it over, as you need to allow for a bit of expansion during cooking. Once you've covered the terrine, it's now ready to be covered with foil and placed in the oven to bake.

Cover the tin with foil and place in a roasting tray

Once you've lined your loaf tin with bacon, it's time to cover it with foil and place it in a roasting tray. This step is crucial for ensuring even cooking and preventing the terrine from drying out. Here's a detailed guide on how to do it:

First, take a piece of aluminium foil slightly larger than the loaf tin and gently place it over the top, covering the entire surface. Make sure the foil is smooth and doesn't have any tears or holes. You want to create a tight seal to keep the moisture in.

Next, wrap the entire loaf tin in another layer of foil. This double-foil technique ensures that the terrine cooks evenly and that the bacon doesn't burn. Place the wrapped loaf tin in a roasting tray. Choose a roasting tray that is large enough to accommodate the loaf tin comfortably and preferably one with a little extra room for easier handling.

Now, it's time to create a water bath for the terrine to cook in. Carefully pour boiling water from a kettle into the roasting tray, making sure the water level reaches about two-thirds of the way up the sides of the loaf tin. This water bath will help regulate the temperature and ensure gentle, even cooking.

At this point, your setup is almost complete. You've lined the loaf tin with bacon, covered it with foil, placed it in a roasting tray, and created a water bath. The final step is to pop it in the oven and let it work its magic!

Remember to follow your chosen recipe for cooking times and temperatures, as they may vary slightly depending on the type of terrine you're making.

Frequently asked questions