Make A Pressed Terrine: A Step-By-Step Guide To Success

Making a pressed terrine is a fun project that is well worth the effort. A terrine is essentially a fancy pâté, or meatloaf, that is cooked gently in a water bath. It is typically flavoured with a delicate balance of herbs, such as sage, rosemary, thyme, and garlic, and often includes nuts, berries, or other interior garnish. The process involves preparing and layering the ingredients, pressing and chilling the mixture, and then serving it with toast, crackers, or bread. While it may take some time and effort, the end result is a delicious and impressive dish that can be enjoyed as a starter or light meal.

Line the mould with cling film

If you are using a traditional terrine mould, you will need to stretch each rasher of bacon on a board with the back of a knife to really flatten it out. This will cut down on the number of rashers you will need and prevent the bacon from overpowering the terrine. Now use them to line the terrine, allowing the rashers to overlap slightly and leaving an overhang along the outside of the mould.

If you are using prosciutto, you will need to be picky when purchasing. Go to your delicatessen and request long, thin slices. You don't want short slices from the end of a whole prosciutto. You can also substitute thin slices of bacon, but make sure they are super thin.

Prepare the meats

The meats you choose for your terrine are important. A good terrine will have a variety of meats, with different textures and flavours. You can use anything from chicken, duck, rabbit, grouse, or even squirrel and rabbit. If you're making a game terrine, you'll need to include some pork—it's magic! You'll also want a mix of light and dark meats, and maybe some offal. If you're using fatty meats, remember that the fat will help to bind your terrine together and give it a luscious mouthfeel.

Once you've selected your meats, you'll need to chop or mince them. You can do this by hand, or use a meat grinder or food processor. For a more interesting terrine, vary the size of the chunks: go for anything from big chunks of tender meat to a fine mince, and everything in between. Aim for at least a quarter of the total mixture to be finely ground, about half ground coarsely, and the rest in chunks or whole.

Now, combine your meats in a large mixing bowl. You can also add other ingredients to the bowl at this stage, such as onion, garlic, herbs, spices, and nuts. Mix everything together by hand, making sure it's combined uniformly.

At this point, you can do a quick taste test by frying a small patty of the mixture and adjusting the seasoning if needed.

Add herbs and nuts

Now it's time to add the herbs and nuts. For herbs, you can go with the classic combination of sage, rosemary, and thyme, and often garlic. But you can tailor this to your taste. You can also add some allspice for an extra kick. If you want to go "high-end", add a splash of brandy or Cognac to the mixture.

As for nuts, pistachios are a popular choice and add a nice crunch to the terrine. You can also experiment with other nuts like walnuts, following the same procedure as pistachios. Roughly chop the nuts and set them aside.

Take your large mixing bowl with the meat mixture. Add the herbs, nuts, salt and pepper, Dijon mustard, parsley, egg, sherry or mirin, garlic, and onion. Mix well by hand to combine all the ingredients uniformly.

Now your meat mixture is ready to be placed in the prepared loaf pan or terrine mould.

Stuff the mould

Now that you have your mould prepared, it's time to stuff it with your chosen ingredients. The process will differ slightly depending on the type of terrine you are making, but the general steps are the same.

First, place your chosen lining in the mould. For a savoury terrine, this could be bacon or prosciutto, which should be stretched out and flattened to reduce the number of rashers needed. For a sweet terrine, you might use zucchini slices. Overlap the rashers or slices slightly and leave some overhanging the edge of the mould.

Next, add your chosen fillings. For a savoury terrine, this could be a mixture of meats, such as chicken, rabbit, duck, or pork, along with herbs, spices, and nuts. For a sweet terrine, you might use berries, chocolate, or cream. Be sure to press the mixture down firmly to remove any air bubbles and ensure it is evenly distributed in the mould.

Once your mould is filled, use the overhanging lining to cover the top of the terrine. Again, you can overlap the rashers or slices and use any leftover pieces to fill in gaps. If using zucchini slices, you may need to use additional slices to fully cover the top.

At this point, your terrine is almost ready for cooking. Be sure to follow the specific instructions for your chosen recipe, but generally, you will need to apply weight to the terrine and refrigerate it for several hours or overnight before cooking.

Weight and chill

Now that your terrine is cooked, it's time to weight and chill it. This step is crucial for the texture of the final product. First, you will need to find something to use as a weight. You can use a wooden board, a saucer, or even a piece of cardboard wrapped in tin foil. It should be slightly smaller than the top of your mould. Place your chosen weight on top of the terrine and apply some pressure. If using a rounded mould, a saucer might work best as it will fit snugly inside.

Once weighted, place the terrine in the refrigerator and leave it to chill for several hours or, ideally, overnight. This will help the terrine set and develop its flavour. If you used a pudding basin, it may take longer to cool, so be sure to use the skewer method to check if it's ready.

When the terrine is fully chilled, it's time to serve. Remove the weights and carefully invert the mould. If the terrine doesn't come out easily, try sitting the mould in some hot water for a few seconds to loosen it. Gently unwrap the cling film, and your terrine is ready to be sliced and served.

Terrines are typically served cold, often with toast, crackers, bread, or baguette, and can be paired with pickles, chutney, mustard, or cornichons. They can be made ahead of time and will keep in the fridge for up to a week and in the freezer for up to a year.

Frequently asked questions