A Hearty Country-Style Terrine: A Step-By-Step Guide

Country-style terrine, or Country Pâté, is a rustic meatloaf that is perfect for formal dinner parties or casual picnics. It is a versatile dish that can be garnished in many ways and is considered simple peasant food. A country terrine is made with ground pork, veal, and calves' liver, wrapped in bacon, and cooked in a water bath. The process of making a country-style terrine involves mixing and marinating the ingredients, assembling and filling the mould, baking, and chilling. The result is a flavorful French pâté that can be served cold or at room temperature as an elegant starter or a decadent snack.

Choosing your ingredients

• Use distinct flavours that cook well together to create a tasty and optimal marriage of aromas.
• For the main meats, you can use pork, rabbit, chicken, goose, duck, turkey, or game.
• Tender pieces of wildfowl, venison, boar, rabbit, and hare work well as they have clear, distinct flavours and are quick to cook.
• Support the main meats with minced pork, sausage meat, or a mixture of pork and veal to add moisture and bulk out the terrine.
• If you want to add liver, soak it in milk overnight before using it. Chicken livers can be used for a milder flavour.
• Use fresh breadcrumbs to absorb any fat or grease given off by the meats.
• For a nutty taste and crunchy texture, add chopped walnuts, pecans, or pistachios.
• Choose your herbs and spices. Popular options include parsley, thyme, chives, sage, garlic, nutmeg, ginger, cloves, and allspice.
• Brandy or cognac are often added for a rich flavour.
• For a vegetarian option, you can use vegetables such as roasted or char-grilled vegetables to impart strong flavours and added texture.
• If you want to line your terrine dish, you can use caul fat, bacon slices, or plastic wrap.

Preparing your mould

Firstly, choose the right mould for your terrine. It is typically cooked in a deep, rectangular, straight-sided dish made of ceramic, glass, or cast iron, with a tight-fitting lid. You can also use a loaf pan if you don't have a traditional terrine mould.

Before you begin lining your mould, gather and prepare your ingredients. This includes mincing the meat to a medium size and finely chopping the herbs such as garlic, onions, and shallots. You will also need bacon slices, which you should gently stretch to about twice their original length using the flat side of a knife. This will make it easier to line the mould and ensure even coverage.

Now, it's time to line your mould. Place overlapping slices of bacon in the mould, allowing the ends to drape over the sides. If you are using a loaf pan, cut the bacon strips in half to line the short ends. You can also add a layer of Swiss chard leaves under the bacon or plastic wrap for a dramatic and tasty effect. Make sure there are no gaps in the lining, as you want to create a barrier between the meat mixture and the mould.

Once your mould is lined, it's time to fill it with the meat mixture. Pack the meat mixture into the mould, pressing down gently to remove any air pockets. Be careful not to overfill the mould, as the mixture will expand slightly during cooking. Fold the overhanging bacon strips over the top and sides of the mixture, adding additional strips if needed to ensure it is completely covered.

Finally, cover the top of the mould with a piece of parchment paper, and then a layer of foil. This will help trap moisture and heat during the cooking process. Your mould is now ready for the oven!

Remember, preparing your mould is an important step in ensuring the success of your country-style terrine. Take your time and follow these steps carefully, and you'll be well on your way to creating a delicious and impressive dish.

Mixing your ingredients

Before you begin mixing, it's important to gather and prepare all the necessary ingredients. This includes your choice of meats, such as ground pork, veal, chicken or calf liver, and fatty bacon, as well as aromatics like onions, garlic, and herbs. You'll also need eggs, breadcrumbs, spices, and brandy or cognac for added flavour.

Start by melting some butter in a sauté pan over medium heat. Add finely chopped onions and cook them until they become soft and translucent, being careful not to let them brown. Then, add minced or finely chopped garlic and cook for an additional minute. Remove the onion-garlic mixture from the heat and let it cool. At this point, you can also add the brandy or cognac to the mixture and stir to combine.

In a separate large mixing bowl, combine your choice of meats. This could be a combination of ground pork, veal, chicken, or calf's liver. If using liver, it's important to note that you can substitute it with chicken livers for a milder flavour or additional ground veal if you prefer a more subtle taste. Mix the meats together thoroughly, ensuring they are evenly distributed.

Now, it's time to add the onion-garlic mixture to the meats. You can also add other aromatics like chopped shallots or onions at this stage. Mix everything together until well combined. You can use a wooden spoon or a stand mixer with a paddle attachment on low speed for this step. It's important to mix thoroughly to ensure all the ingredients are evenly distributed throughout the terrine.

At this point, it's a good idea to test the mixture for seasoning. Form a small, quarter-sized patty of the mixture and cook it in a skillet. Taste it and adjust the seasoning as needed by adding more salt, pepper, or other spices to the main mixture. This step ensures that your terrine will have the desired flavour profile before you proceed to the next steps.

Once you're happy with the seasoning, you can start lining your terrine dish or loaf pan with bacon strips. Cut the bacon strips in half to line the short ends of the dish, allowing the ends to drape over the sides. You can also use other options like caul fat, swiss chard leaves, or professional-grade plastic wrap to line the dish.

Now, it's time to pack the meat mixture into the prepared terrine dish or loaf pan. Make sure to press the mixture down evenly, eliminating any air pockets. You want to create a smooth and compact layer that fills the dish.

Finally, fold the overhanging bacon strips or other lining over the top and sides of the meat mixture, adding additional strips if needed to cover it completely. Your country-style terrine is now ready to be baked!

Cooking your terrine

Now that you've assembled your ingredients and mixed them together, it's time to cook your country-style terrine. Here's a step-by-step guide to help you through the process:

Prepare your baking dish:

Line the bottom and long sides of your terrine mold or loaf pan with bacon strips. Arrange them close together, with a slight overhang. Cut the bacon strips in half to line the short ends, allowing the ends to drape over the sides of the pan. You can also use caul fat, Swiss chard leaves, or plastic wrap to line the dish.

Fill the terrine:

Pack the ground meat mixture tightly into the prepared terrine or loaf pan, making sure to fill all the corners and eliminate any air pockets. Use a spoon to add the mixture in small amounts and push it down into the dish. The mixture should form a slightly mounded top.

Cover the terrine:

Fold the overhanging bacon strips over the top and sides of the mixture. Add additional bacon strips if needed to completely cover the top. You can also use caul fat or plastic wrap for this step.

Prepare the water bath:

Place the filled terrine inside a roasting or baking pan. Pour enough boiling water into the pan to come about halfway up the sides of the terrine. This water bath ensures even cooking.

Bake the terrine:

Preheat your oven to 325°F to 350°F. Place the terrine in the middle rack of the oven and bake for 1 to 2 hours. The exact cooking time will depend on the size of your terrine or loaf pan. Use an instant-read thermometer to check the doneness. The internal temperature of the terrine should reach 155°F to 160°F when fully cooked.

Cool the terrine:

Remove the terrine from the oven and let it cool completely at room temperature. This step is crucial, as it helps the terrine set and prevents it from falling apart.

Weigh down the terrine:

Once the terrine is cooled, place a piece of cardboard or a similar-sized terrine mold wrapped in foil on top. Add weight on top, such as a heavy can, a foil-wrapped brick, or another similar weight. This step helps compress the terrine and gives it a compact texture.

Chill the terrine:

Place the weighted terrine in the refrigerator and chill it overnight or for at least 8 hours. This step allows the flavours to meld and develop.

Unmold the terrine:

Remove the weights and cardboard from the top of the terrine. Run a knife around the inside edge of the terrine to loosen it. Invert the terrine onto a cutting board and gently wipe the outside with a paper towel to remove any excess liquid.

Serve or store:

Let the terrine stand at room temperature for about 30 minutes before serving. Cut into slices and serve with accompaniments such as bread, crackers, cornichons, mustard, or chutney. Alternatively, wrap the terrine in plastic wrap and store it in the refrigerator for up to a week, or freeze it for later enjoyment.

Serving your terrine

A country-style terrine is a versatile dish that can be served at formal dinner parties, picnics, or as an aperitif or starter. It can be sliced and served cold or at room temperature, or placed in its cooking pot and served at the table with a knife for diners to cut their own portions.

When serving your terrine, it is best accompanied by bread or crackers, cornichons, mustard, and/or sweet chutney. You can also serve it with a glass of wine, and a side salad or leaves.

If you are serving your terrine as an appetiser, it will serve around 20 people. If you are serving it as a main course, it will serve around 12-14 people.

A country-style terrine will keep in the fridge for up to a week if stored in an airtight container or plastic bag with the air removed. It can also be frozen for 3-4 months.

Frequently asked questions