A Terrine Pate Recipe: Step-By-Step Guide To Making It

Making a terrine pate at home can be a simple or challenging process, depending on the recipe and method chosen. A terrine is a French dish that is baked in a loaf pan inside a water bath, resulting in a moist and flavourful dish. The key steps in making a terrine pate include gathering and preparing the ingredients, marinating the meat, mixing and seasoning the meat, assembling and baking the terrine, and chilling and serving the final product. It is recommended to choose a recipe that suits your skill level and to enjoy the process of creating this delicious dish.

Choosing a recipe

• Country Terrine by Epicurious: This recipe has a lot of ingredients, but seven of them are spices, so it may not be too difficult.
• Chicken & Pork Terrine with Egg Centre from the Australian Eggs site: This recipe uses boiled eggs as an inlay, which makes for an interesting presentation and enhances the flavour and contrast.
• Pâté de Campagne (Country Pâté): This is one of the easiest terrines to make at home and can be made with whatever meat you have leftover. The basis of this version is pork or veal, and it is garnished with gherkins or pickled vegetables and served with rustic bread.
• Terrine De Campagne (Country Pâté) Master Recipe: This recipe is designed for industry and meant for scaling and customizing. It contains pork, a little bit of liver, brandy, and lots of herbs, and is usually garnished with pistachio and duck confit.
• Felicity Cloake's Pâté de Campagne: This recipe uses pork shoulder, pork back fat, pig's liver or chicken liver, garlic, thyme, ginger, nutmeg, cloves, black pepper, brandy, butter, shallots, egg, double cream, salt, green peppercorns, and caul fat, extra back fat, or streaky bacon for lining the dish.

Gathering ingredients

Gathering the ingredients is the first step to making a delicious terrine pâté. The ingredients you will need will depend on the specific recipe you choose, but there are some common ingredients that are used in most terrine pâté recipes.

Firstly, you will need meat. The most popular choice is pork, but you can also use veal, chicken, or duck. You will need a combination of fatty and lean meats to ensure your pâté is flavoursome and moist. For example, you could use a mixture of boned pork shoulder, boned belly of pork, and smoked streaky bacon. Some recipes also call for offal, such as pig's liver or chicken liver, to add richness to the dish.

In addition to meat, you will need a variety of flavourings and seasonings. Fresh or dried herbs such as thyme, parsley, chives, tarragon, and sage are commonly used, along with spices like juniper berries, black pepper, cinnamon, cloves, and nutmeg. Many recipes also include alcohol such as brandy or wine, which adds depth of flavour. You will also need an egg or two, which acts as a binder, and some recipes suggest using curing salt. Finally, you may wish to include nuts such as pistachios, almonds, or hazelnuts, and dried fruit such as apricots, figs, or cherries, for added texture and sweetness.

Once you have gathered all your ingredients, it is important to prepare them correctly. Many recipes suggest marinating the meat, especially if using offal, to enhance the flavour. You should also ensure that all your ingredients are chilled before mixing, as this will help the pâté set correctly.

Now that you have gathered and prepared your ingredients, you are ready to start making your terrine pâté!

Preparing a water bath

Firstly, preheat your oven to a temperature between 160°C and 300°F. The specific temperature will depend on your recipe, so be sure to follow the instructions provided. While the oven is preheating, you can prepare your water bath.

Take a roasting pan that is large enough to accommodate your terrine mould and fill it with hot water from the tap. The water level should reach about two-thirds of the way up the sides of the terrine mould. Place the roasting pan with the water into the oven. This pre-heating stage of the water bath will take some time, usually around 45 minutes, so it is essential to do it before you start preparing your pâté mixture.

Once your pâté mixture is ready and you have lined your terrine mould, it is time to assemble the water bath components. Remove the roasting pan from the oven and place your filled terrine mould into the pan. The water level should still reach about two-thirds of the way up the sides of the mould. Cover the terrine with a layer of parchment paper, followed by a layer of tin foil.

Place the entire setup into the oven and bake according to your recipe's instructions. The cooking time will depend on the size and type of terrine you are making. Remember to exercise caution when handling the hot water bath and always use oven mitts or gloves to protect your hands.

After the specified cooking time, carefully remove the terrine from the water bath. Leave it to cool at room temperature for about two hours, then cover and refrigerate. The chilling process is essential to allow the flavours to develop and the terrine to set.

Layering ingredients

Layering the ingredients is a key step in making a terrine. A terrine is constructed in loaf-shaped layers of meat or fish, and sometimes vegetables. The layering of ingredients allows for a careful combination of different tastes and textures.

The layering process begins with lining the terrine mould. This can be done with plastic wrap, bacon, or a combination of both. Bacon is a popular choice for the outer layer of the terrine, as it adds flavour and can be stretched and flattened to line the mould.

The next step is to fill the mould halfway with the ground meat mixture. This is followed by adding a layer of marinated meat slices and dried fruit, such as apricots, figs, or cherries. The dried fruit adds a unique dimension to the terrine, providing a contrast between the smooth pâté and the coarser terrine.

After the dried fruit layer, another layer of ground meat is added, covering the previous layers until the mould is almost full. The bacon strips are then folded towards the centre, covering the top of the meat mixture.

Some recipes also include an inlay, which is a large piece of meat or another ingredient placed in the centre of the terrine. This adds visual appeal and enhances the flavour and contrast of the dish. Examples of inlays include duck breast, boiled eggs, or pork tenderloin.

Once all the ingredients are layered and the mould is filled, the terrine is ready to be cooked slowly in a water bath, resulting in a moist and flavourful dish.

Cooking and serving

Now that you've gathered your ingredients and tools, it's time to cook your terrine! Here's a step-by-step guide to cooking and serving your terrine pate:

Prepare the Meat Mixture:

• In a food processor, coarsely chop or grind the meats (pork shoulder, belly pork, bacon, and liver) separately and combine them in a large mixing bowl.
• Add the egg, salt, pepper, spices (juniper berries, quatre epices, etc.), chopped herbs (thyme, parsley, etc.), alcohol (white wine, cognac, or brandy), and nuts (pistachios, almonds, or hazelnuts) to the bowl.
• Mix everything together vigorously with a large wooden spoon or a stand mixer until well combined.

Fill the Terrine Mould:

• Line your terrine mould (a deep, rectangular dish with a tight-fitting lid) with plastic wrap and/or bacon slices.
• Spoon the meat mixture into the mould, pressing down gently to remove air pockets and compacting the meat.
• Tap the mould on the work surface a few times to ensure there are no air pockets.
• Cover the mould with buttered greaseproof paper or parchment paper, then foil.

Cook the Terrine:

• Preheat your oven to around 160-170°C (300°F).
• Place the covered mould in a roasting tin or pan and fill it with boiling water until it reaches about two-thirds of the way up the sides of the terrine mould. This creates a water bath that ensures even cooking and moisture.
• Place the roasting tin in the oven and bake for about 1 hour, or until the internal temperature of the pate reaches 65-70°C.
• Remove the terrine from the oven and let it cool at room temperature for about 2 hours.

Chill and Set:

Cover the terrine with cling film or plastic wrap and refrigerate for at least 12 hours or up to 2 days. This allows the flavours to mature and the terrine to set.

Unmould and Serve:

• To unmould the terrine, dip a knife blade in hot water and slide it against the sides of the mould to loosen the pate.
• Turn the mould upside down on a tray and tap the base to release the terrine.
• Slice the terrine into generous portions and serve cold.
• Terrine pate is typically served with garnishes and accompaniments such as gherkins, cornichons, chutney, relish, crusty bread, butter, mustard, dried fruit, nuts, and pickles.
• Enjoy your homemade terrine pate!

Frequently asked questions