Terrine Grilling: Master The Art Of Barbecue Delicacy

A grillable terrine is a great dish to serve at a dinner party or even as a decadent snack. A terrine is a loaf of forcemeat or aspic cooked in a covered pottery mould and typically served cold or at room temperature. The term 'terrine' also refers to the dish it is cooked and served in.

Terrines are usually made with ground meat, fish, or vegetables, and can be served as a starter or part of a buffet. They can be made in advance and stored in the fridge for up to a week.

To make a grillable terrine, you will need to assemble and marinate the ingredients, line a mould with bacon, fill the mould with the forcemeat mixture, and then bake the terrine in a water bath. Let's get started!

Prepare your ingredients: meat, vegetables, spices, eggs, breadcrumbs, etc

Preparing your ingredients is a crucial step in making a grillable terrine. Here's a detailed guide to help you with the process:

Meat Selection:

The choice of meat is fundamental to the flavour and texture of your terrine. You can use a variety of meats, including chicken, duck, pork, veal, and calves' liver. For a classic French country terrine, ground pork, veal, and calves' liver wrapped in bacon create a delicious combination. Alternatively, you can experiment with other options such as rabbit, wildfowl, venison, boar, or even cured slow-cooked pork for a unique flavour profile.

Vegetables and Herbs:

Onions, garlic, and leafy greens like spinach are commonly used in terrines. Onions and garlic provide a flavourful base, while leafy greens can be used to line the mould, adding a pop of colour and a healthy twist. Fresh herbs like parsley, thyme, chives, and sage enhance the overall flavour and give your terrine a fresh, herbal kick.

Spices and Seasonings:

Spices and seasonings are essential to elevate the taste of your terrine. Salt and pepper are basics, but you can also include nutmeg, cloves, allspice, juniper, mace, and ginger for a more complex flavour profile. Don't be afraid to experiment with different combinations to find your perfect blend.

Eggs and Breadcrumbs:

Eggs act as a binder in your terrine, helping to hold all the ingredients together and ensuring your terrine slices neatly. Fresh breadcrumbs are also added, but not for bulk; they absorb any excess fat or grease from the meats, improving the texture and mouthfeel.

Additional Ingredients:

You can include other ingredients like brandy or cognac to deglaze the pan and add a rich flavour. Additionally, consider adding cream, milk, or yoghurt to create a smoother, creamier texture.

Remember, the beauty of creating a terrine is that you can be creative and adapt the ingredients to your taste preferences. Once you've gathered and prepared your ingredients, you'll be ready to move on to the next steps of making your grillable terrine!

Line the mould with bacon or vegetables

The lining of your mould is important as it will form the exterior of your terrine. You can use thin slices of back fat, such as bacon or pork fat, or blanched leafy vegetables. The lining should overlap slightly, completely covering the inside of the mould and extending over the edges.

If using bacon, stretch each slice to about twice its length using the flat side of a knife. This will make it easier to line the mould and ensure the bacon covers the entire surface.

For a vegetable terrine, line the mould with blanched leafy vegetables such as spinach. This will create a colourful and flavourful exterior.

Once the mould is lined, fill it with your forcemeat and garnish, tapping the mould on a solid surface to remove any air pockets. Then, fold the liner over the forcemeat and use additional pieces of fat or back fat to cover any remaining areas.

Mix and season the forcemeat

The forcemeat is the ground meat that will make up the bulk of your terrine. You can use any type of forcemeat to make a terrine, and you can even layer different forcemeats to create a mosaic effect when the terrine is sliced. Popular ingredients for a terrine include game and pork, with minced pork, sausage meat, or a mixture of pork and veal often used to support the main meats.

To make the forcemeat, you will need to mix together ground meat, spices, and other ingredients such as eggs and breadcrumbs. The exact ingredients and quantities will depend on the type of terrine you are making, but here are some general instructions on how to mix and season the forcemeat:

Start by gathering your ingredients. For a classic French country terrine, you will need ground pork, liver, and veal, as well as onion, garlic, butter, brandy, breadcrumbs, parsley, thyme, chives, salt, pepper, cloves, nutmeg, ginger, and eggs. You will also need sliced bacon to line the terrine mould.

Next, melt the butter in a sauté pan over medium heat. Add the onions and cook until soft, then add the garlic and cook for an additional minute. Remove the mixture from the heat and stir in the brandy. Let it cool while you prepare the other ingredients.

In a large mixing bowl, combine the meats: ground pork, ground veal, and calves' liver. You can also add the onion-garlic mixture and all the remaining ingredients except for the bacon. Mix everything together thoroughly. You can use a wooden spoon or a stand mixer with the paddle attachment on low speed.

It is important to test the seasoning of the mixture at this point. Form a small patty with the mixture and cook it in a skillet. Taste it and adjust the seasoning if needed. Repeat this process until you are satisfied with the flavour.

Once the mixture is seasoned to your liking, you can move on to lining and filling the mould.

Seasoning and Spices

The spices you use will depend on your taste preferences and the type of terrine you are making. However, some common spices used in terrines include:

• Salt and pepper
• Cloves
• Nutmeg
• Ginger
• Thyme
• Parsley
• Chives

You can also add other ingredients such as brandy or wine to enhance the flavour of the terrine.

Fill the mould with the forcemeat and tap to remove air pockets

Now it's time to fill the mould with the forcemeat. You want to be careful and considered during this stage to ensure there are no air pockets in your mixture. Start by packing the forcemeat into your mould or loaf pan, pressing down evenly to create a slightly mounded top. It's important to be thorough during this stage, as any air pockets will affect the overall quality of your terrine. Tap the mould several times on a solid surface to remove any air pockets that have formed.

Once you've filled the mould, fold the overhanging bacon strips over the top and sides of the forcemeat 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.

Fold the liner over the forcemeat and bake in a water bath

Once you've lined your terrine mould with a liner (such as thinly sliced bacon, blanched leafy vegetables, or caul fat) and filled it with your forcemeat, it's time to fold the liner over the forcemeat and bake your terrine in a water bath.

Folding the liner over the forcemeat ensures that the surface of your terrine is completely covered. If you need to, you can add extra pieces of fat or back fat to achieve this. You can also garnish the top of the terrine with herbs used in the forcemeat.

Next, cover the mould with its lid or with aluminium foil. Place the mould in a roasting or baking pan and pour in enough boiling water to reach about halfway up the sides of the mould. Place in the oven and bake at 350°F (177°C). Regulate the temperature so that the water stays between 77°C and 82°C (170°F and 180°F).

Cook your terrine until it reaches an internal temperature of 60°C (140°F) for meat-based forcemeats, or 55°C (131°F) for fish or vegetable-based forcemeats. Then, remove the terrine from the oven and leave to cool slightly before serving.

Frequently asked questions