Making Port Terrine: A Step-By-Step Guide

Making a pork terrine is easier than you think. It's a great dish to make ahead of time and keep in the fridge for a fancy appetiser, lunch, dinner or snack. You can also serve it at room temperature or warm it up in the oven or microwave. This dish is perfect for picnics or entertaining a large group. It is a French loaf made with ground pork and other meats like veal or chicken, and wrapped in prosciutto or bacon. You can add herbs and spices like rosemary, thyme, allspice, and even cinnamon or curry powder. The terrine is baked in a water bath and weighted down to set its shape before being sliced and served with bread, cheese, cornichons, salad, or fruit chutney.

Preparing the loaf tin

Firstly, you will need to line your loaf tin with baking paper. This will ensure that your terrine doesn't stick to the tin and make it easier to remove once it's cooked. Cut a piece of baking paper that is large enough to line the tin with some overhang, which will be useful later when you cover the top of the terrine.

Next, you will need to line the loaf tin with thinly sliced prosciutto or bacon. Overlapping slices and extending them over the rim of the tin will ensure that the entire surface of the tin is covered. You can use a combination of prosciutto and bacon, or choose one or the other. If using bacon, stretch each rasher with the back of a knife to a length of about 28cm. Make sure there is enough overhang to cover the top of the terrine later.

Once you are happy with the coverage, chop up any leftover prosciutto or bacon and set it aside. You will add this to your terrine mixture later.

At this point, your loaf tin should be completely lined with prosciutto or bacon, with some overhanging the edges, and you should have some chopped meat set aside to add to your terrine mixture. Now you are ready to fill your tin with the terrine mixture and move on to the next steps of the recipe!

Making the filling

For a pork and veal terrine, you will need 500 grams of fatty pork mince and 500 grams of veal mince. If you are making a chicken and pork terrine, you will need skinless chicken breasts cut into 1cm pieces. You can also add leftover roast turkey for a festive flair. For a rustic French pork terrine, you will need 1kg of pork belly and 500g of pig's liver.

To make the filling, start by lining a loaf tin with baking paper. The size of the loaf tin can vary depending on the amount of filling you plan to make. For a smaller terrine, use a 1.2-litre or 900g loaf tin. For a larger terrine, use a 1.5kg or 10cm x 22cm loaf tin.

Once you have your loaf tin lined, it's time to start preparing the filling. In a large bowl, combine your choice of minced meat with the remaining ingredients. For a pork and veal terrine, add 250 grams of finely chopped garlic, 2 teaspoons of fresh lemon thyme, 1/4 cup of finely chopped basil, and 85 grams of coarsely chopped pistachios. You can also add some chopped dried cranberries for a festive touch. For a rustic French pork terrine, add 2 finely chopped garlic cloves, 100 grams of finely chopped shallot, 1/2 teaspoon of ground mace, 1 tablespoon of sea salt, 1 tablespoon of whole green peppercorns, 100ml of dry white wine, and 2 tablespoons of brandy. If you want to add a layer of prosciutto or bacon to your terrine, chop up the leftover slices and add them to the mixture.

Mix all the ingredients together with your hands, making sure everything is combined well. To test the seasoning of your filling, fry a small patty (about the size of a 20c piece) in a pan and taste. Adjust the seasoning if needed.

Now you have your filling ready to be placed in the loaf tin!

Cooking the terrine

Preheat your oven to 180°C (360°F) or 160°C (320°F) if fan-forced.

Line a loaf tin with baking paper. Make sure the paper is large enough that you can fold it back over the terrine to cover the top.

Line the tin with prosciutto, overlapping the slices and leaving enough overhanging the sides to fold over the top. You will need roughly 12-14 slices.

In a large bowl, place all of your ingredients, including the leftover chopped prosciutto, and mix well with your hands. Season with salt and pepper.

To taste for seasoning, fry a small patty of the mixture in a pan and taste. Adjust seasoning if needed.

Place the mixture into the lined loaf tin. Press the mixture in firmly to ensure an even and flat result, removing air bubbles and getting the mixture into the corners of the tin.

Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces in over the top first.

Fold the excess baking paper over the terrine. If you haven't left a long enough piece, just use a little more. Then cover with a double thickness of foil, securing it well around the edges.

Place the terrine in a baking dish and fill the dish with hot water, coming halfway up the sides of the loaf tin.

Bake for 90 minutes.

Once finished baking, remove the terrine from the oven and the baking dish. Leave the foil on and then place a heavy weight on top of your terrine (e.g. tomato cans). Once the terrine has cooled to room temperature, place it in the refrigerator overnight.

When ready to serve, remove from the tin and plate.

Draining and storing the terrine

Draining and storing your pork terrine is a crucial step in the cooking process. Once your terrine is baked, remove it from the oven and the water bath. Drain any excess juices and return the terrine to the oven without the foil lid for a further 15 minutes. This will help reduce the moisture content and give your terrine a firmer texture.

After removing the terrine from the oven, place it in a larger dish and press it under a weight of about 1kg until it is cold. This step is important for the texture of the finished dish. You can use cans or another heavy object as weights. Once the terrine has cooled to room temperature, cover it and place it in the refrigerator for at least 2-3 days to allow the flavours to develop fully.

Your pork terrine can be stored in the refrigerator for up to a week. Make sure it is covered and stored in an airtight container. If you want to freeze your terrine, wrap it in baking paper and cling film, and it will last for up to 2 months in the freezer. To defrost, simply place it in the fridge overnight and bring it to room temperature before serving.

Leftover terrine is versatile and can be used in sandwiches, as part of a cheeseboard, or as an appetiser with bread and condiments.

Serving suggestions

Port terrine is a versatile dish that can be served in various ways, making it perfect for different occasions, from casual family meals to formal dinner parties. Here are some serving suggestions to make the most of your port terrine:

Appetizer or Starter

Port terrine makes an excellent stand-alone appetizer or starter. Simply plate half-inch-thick slices of the terrine and add some decorative elements, such as a sauce or a small salad. Provide appetizer-sized plates for your guests, along with sliced bread to complement the terrine. This is a great way to showcase your creation and impress your guests.

Charcuterie Board

For a more casual gathering, create a charcuterie board or platter, which is essentially a fancy snack plate. Include sliced meats such as prosciutto, salami, or pepperoni, along with other forcemeat dishes like pâté and rillettes. Add some hard and soft cheeses, pickled vegetables like gherkins and onions, and sliced bread or crackers. A charcuterie board is a great option when serving a group, as it offers a variety of options for your guests to choose from.

Ploughman's Lunch

A ploughman's lunch is a traditional British meal that has evolved to include meat. It typically includes cheese, bread, apple, pickles, butter, and beer. Adding slices of your port terrine to a ploughman's lunch will elevate this simple meal and make it more substantial. Include some Scotch eggs, which are hard-boiled eggs surrounded by meat and lightly breaded, for a hearty and satisfying dish.

Family-Style

If you're serving a large group or simply want to encourage a sense of community at the table, bring the entire terrine dish to the table, family-style. Accompany it with a pâté knife and some sliced bread, and let your guests help themselves. This approach adds a touch of informality and makes the meal more interactive and enjoyable.

Accompaniments and Sides

Port terrine pairs well with a variety of sides and accompaniments. Consider serving it with:

• Pickles and sourdough bread, as suggested by delicious. magazine.
• Crusty baguette, cornichons, and salad, as recommended by Sara McCleary of Belly Rumbles.
• Salads, such as a radish and apple salad or an easy Caprese salad with balsamic glaze.
• Mustard and bread, as suggested by My Kitchen Stories, to complement the sweet port-soaked dates in their terrine recipe.
• Homegrown salad leaves and crunchy cornichons, as suggested by Food52, for a simple yet satisfying light lunch.

Wine Pairings

If you're looking for the perfect wine to accompany your port terrine, consider the following suggestions:

• A dessert wine with a pork and chicken liver terrine, as recommended by Susy Atkins of The Telegraph.
• Pinot Noir with a duck terrine, another suggestion from Susy Atkins.
• A dry, oaked Chardonnay, a dry Sauvignon Blanc, or Amarone (a dry red wine) for a game terrine, according to Delipair.
• Beaujolais, suggested by Fiona Beckett of Matching Food and Wine, who calls it "the best wine bar none with charcuterie, pâté included."

Dessert Terrine

For a themed dinner, you can bookend the meal with terrines by starting with a savoury port terrine appetizer and ending with a dessert terrine. Some easy dessert terrine recipes to try include:

• Frozen Chocolate Terrine from Epicurious.
• Frozen Peanut Butter and Chocolate Terrine from Taste of Home.
• Mascarpone Raspberry Trifle Terrine from Olive.
• Mint Chocolate Chip Ice Cream Terrine from Baked Bree.

With these serving suggestions, you can showcase your port terrine in a variety of ways, making it the star of the show at your next meal or gathering.

Frequently asked questions