Terrine Mastery: Preparation Techniques For The Perfect Terrine

A terrine is a fancy pâté or meatloaf, typically served cold as a starter or part of a picnic. It is cooked gently in a water bath and can be made with a variety of ingredients, including fruits, fish, vegetables, and different kinds of meats. The classic French version is made with ground meat or aspic, cooked in a covered pottery mould (also called a terrine) in a bain-marie (hot water bath). The term 'pâté' is often used interchangeably with 'terrine', but a pâté is usually simpler in design and baked in pastry.

Choose your ingredients

Choosing the right ingredients is crucial to making a delicious terrine. Here are some tips and suggestions to help you select the best ingredients for your terrine:

Meats:

The type of meat you choose will depend on your taste preferences and the specific terrine recipe you are following. Some commonly used meats in terrines include:

• Pork: This is a versatile meat that can be used in various forms, such as ground pork, pork shoulder, or pork fatback.
• Chicken: Chicken breasts or thighs can add a lean protein source to your terrine.
• Veal: Ground veal is often used in terrines and pairs well with other meats.
• Bacon: Bacon is used not only as an ingredient but also to line the mould, adding a smoky flavour to the dish.
• Game meats: If you're feeling adventurous, you can include meats like grouse, dove, snipe, or wild duck.
• Liver: Chicken, duck, or calf liver can be added for a unique flavour and texture.

Vegetables and Aromatics:

Vegetables and aromatics add flavour, colour, and texture to your terrine. Here are some options to consider:

• Onion: Finely chop or dice an onion to add flavour to your terrine.
• Garlic: Minced or crushed garlic cloves enhance the flavour of the dish.
• Leafy greens: Blanched leafy vegetables like spinach can be used to line the mould or added directly to the terrine mixture.

Herbs and Spices:

Herbs and spices elevate the flavour of your terrine. Here are some common options:

• Thyme: Fresh or dried thyme leaves add a distinct flavour to the dish.
• Sage: Chopped sage leaves provide a unique aroma and taste.
• Rosemary: This herb can add a woody and aromatic touch to your terrine.
• Nutmeg: Ground nutmeg adds a warm and earthy flavour.
• Allspice: Ground allspice berries provide a pungent and complex flavour.
• Black peppercorns: These add a spicy kick to your terrine.

Bindings and Textures:

To ensure your terrine holds together well and has a pleasing texture, consider using:

• Eggs: These act as a binding agent and help set the terrine mixture.
• Breadcrumbs: They help bind the ingredients and give the terrine a thicker texture.
• Cream or milk: Dairy products add moisture and richness to the terrine.

Additional Ingredients:

Depending on your taste preferences, you can include:

• Brandy or Cognac: These add a rich flavour to the dish.
• Nuts: Pistachios, walnuts, or pecans provide a crunchy texture and additional flavour.
• Dried fruits: Cranberries, blueberries, or lingonberries can add a touch of sweetness.
• Mustard: A strong mustard can complement the flavours of the terrine.

Remember, the key to choosing ingredients for your terrine is to find a balance of flavours and textures that appeal to your taste. Don't be afraid to experiment and adjust the ingredients to create your unique terrine!

Prepare your mould

Preparing your mould is an important step in making a terrine. The mould, or dishware, is also called a terrine, derived from the French word "terre", meaning earth.

Terrine cookware comes in a variety of shapes and sizes. You can use standard metal loaf pans of any shape, although rectangular ones make portioning easier. The mould can be traditional earthenware or another appropriate metal, enamel, or glass mould.

• Line the mould with thin slices of backfat (such as bacon or pork fat), blanched leafy vegetables, or another appropriate liner. The lining should overlap slightly, completely covering the inside of the mould and extending over the edges by about an inch.
• If using a loaf pan, you can line it with cling film, ensuring it overhangs the sides of the mould.
• Place bay leaves at the bottom of the mould, on top of the cling film.
• Fill the mould with the forcemeat and garnishes, being careful not to create air pockets. Tap the mould on a solid surface several times to remove any air pockets that have formed.
• Fold the liner over the forcemeat and, if necessary, use additional pieces of fat or backfat to completely cover the surface.
• If desired, garnish the top of the terrine with herbs used in the forcemeat.

Once the mould is prepared, it is ready to be covered and baked in a water bath.

Line the mould

The mould you use can be a traditional earthenware or any other appropriate metal, enamel or glass mould. A standard metal loaf pan will also work, although a rectangular one will make portioning easier.

If you are using bacon to line the mould, you can stretch the bacon to about twice its length using the flat side of a knife. Pull the bacon gently against the dull side of the knife. This will make it easier to line the mould and the ends will drape over the sides of the pan.

When lining the mould, place the strips of bacon close together, but not overlapping. If you are using a loaf pan, cut the strips in half to line the short ends.

Fill the mould

Filling the mould is a crucial step in preparing a terrine. Here is a detailed, step-by-step guide to doing it right:

Firstly, prepare the mould by lining it with thin slices of back fat (such as bacon or pork fat), blanched leafy vegetables, or another appropriate liner. The lining should overlap slightly, completely covering the inside of the mould and extending over the edges by about an inch.

Next, fill the mould with the forcemeat and garnishes, being careful not to create air pockets. Tap the mould several times on a solid surface to remove any air pockets that have formed. If you are using a combination of different forcemeats, you can create a mosaic effect by layering them. You can also add garnishes like nuts or berries to create a unique texture and flavour.

Once the mould is filled, fold the liner over the forcemeat and, if necessary, use additional pieces of fat or back fat to completely cover the surface. If desired, garnish the top of the terrine with herbs that complement the flavours of the forcemeat.

At this point, your mould is filled and ready for the next steps in the terrine-making process. Remember, it is important to take your time and ensure that the mould is filled evenly and without air pockets to achieve the best results.

Cook the terrine

Now that your terrine is assembled, it's time to cook it. The traditional way to cook a terrine is in a water bath, or bain-marie, in the oven. This ensures the terrine cooks gently and evenly.

Preheat your oven to 325°F. Place your assembled terrine inside a larger roasting or baking pan. Pour enough boiling water into the pan to come about halfway up the sides of the terrine. Cover the terrine with foil and place in the oven.

Cooking time will depend on the size of your terrine. A 2-quart terrine will take about 2 hours to cook. A smaller terrine will take about 1 hour, while a larger one may take up to 2.5 hours. The best way to check if your terrine is cooked is to use a meat thermometer. The internal temperature should reach 140-150°F for meat-based terrines, or 170°F for fish or vegetable-based terrines.

Once cooked, remove the terrine from the oven and let it cool slightly. Then, place a weight on top (such as a brick or some cans) to press the terrine while it cools. This will help the terrine hold its shape. Once the terrine is at room temperature, place it in the fridge to chill overnight.

Your terrine is now ready to serve! It can be stored in the fridge for up to a week or frozen for up to a year.

Frequently asked questions