The Ultimate Guide To Using Pate Terrine

A terrine is a baking dish, usually ceramic, glass or cast iron, that is used to make a loaf-shaped dish of the same name. The dish is constructed in layers of meat or fish, and sometimes vegetables, and is served cold. A pâté is a mixture of ground meat and fat that is cooked in a terrine. The terms are often used interchangeably, and a pâté can be part of a terrine as one of the layers.

To use a terrine, you should first line the dish with bacon or plastic wrap. You then fill the terrine with your chosen ingredients, such as ground meat, vegetables, dried fruit, and spices. The terrine is then cooked in a water bath, which results in a moist and flavourful dish. Once cooked, the terrine is removed from the oven and left to cool before being served.

How to prepare your ingredients

Preparing your ingredients for a pate terrine is a lengthy process but it is worth taking your time to ensure the best results.

Firstly, you will need to decide on your recipe and gather your ingredients. Pate en terrine recipes often call for unusual ingredients, such as pork liver, quatre epices (a mixture of four spices), brandy or wine, and pistachios. You will also need to decide whether to use a plastic wrap to line your terrine mould. If you do opt for a plastic wrap, cut off a piece that is big enough to go into the mould and be folded over the top once the pate mixture is in.

Next, you will need to prepare your meat. If you are grinding your own meat, you will need to put your grinder blade, die and hopper in the freezer before beginning. If your recipe calls for marinated meat, you should prepare this now and leave it to marinate for a few hours.

You will also need to prepare your garnishes. Common garnishes include dried fruits such as figs, apricots, or cherries, and nuts such as pistachios, almonds, or hazelnuts. You may also wish to prepare a panade—a mixture of eggs, cream, alcohol, and flour—to add to your meat.

Finally, you will need to prepare your inlay if your recipe calls for one. An inlay is a large piece of meat or another ingredient that goes down the middle of the pate en terrine. Examples include duck breast, boiled eggs, and pork tenderloin.

How to layer your terrine

Layering your terrine is an art form. The careful layering of differing tastes and textures, precise spicing, seasoning, and gentle cooking can quickly spoil in the wrong hands but result in a masterpiece in the right ones.

• Line your mould: Line your terrine mould 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.
• Add the first layer of forcemeat: Fill the mould halfway with your chosen forcemeat. Tap the mould several times on a solid surface to remove any air pockets.
• Add the garnish: Carefully layer your chosen garnish on top of the forcemeat. This could be dried fruit, such as figs, apricots, or cherries, or something more savoury like nuts or vegetables.
• Cover with more forcemeat: Layer the remaining forcemeat on top of the garnish, being careful not to create air pockets.
• Fold over the liner: Fold the liner (bacon or other fat) over the forcemeat and, if necessary, use additional pieces to completely cover the surface.
• Garnish the top: If desired, garnish the top of the terrine with herbs that were used in the forcemeat.
• Cover and bake: Cover the terrine with its lid or aluminium foil and bake in a water bath in the oven.

Remember, the beauty of creating a terrine lies in its ability to be anything from a simple, rustic dish to an elaborate, haute-cuisine masterpiece. The limitation is only in the imagination of the cook!

How to cook your terrine

A terrine is a loaf of forcemeat (ground meat) or aspic cooked in a covered pottery mould (also called a terrine) in a bain-marie (hot water bath). The dishware used is also called a terrine, derived from the French word "terre", meaning earth.

Terrines are typically served cold or at room temperature. They can be made with many different ingredients, such as fruits, fish, vegetables, or different kinds of meats.

• Prepare your ingredients: Terrine recipes often call for oddities like pork liver, quatre épices (four spices), a special type of brandy or wine, and pistachios. It's best to buy the ingredients in the quantities the recipe calls for to avoid having to weigh them at home or dealing with leftovers.
• Chill your ingredients: As terrines work better when you mix chilled ingredients, place all your ingredients in the fridge or freezer (except for onions, which should be sautéed first and then chilled).
• Gather your tools: In your clean kitchen, pull out everything you'll need to make your recipe, including a bowl, a frying pan, plastic wrap, a terrine dish, utensils, and a roasting pan for the water bath. If you're grinding your meat, you'll also need a meat grinder or grinder attachment for your stand mixer, a bigger bowl, and an ice bath.
• Prepare your terrine mould: Many recipes call for lining your mould with plastic wrap, even if you're also lining it with bacon, fatback, or caul fat. Cut a piece of plastic wrap big enough to go into the mould and be folded over the top once the filling is in. Then, line the mould with bacon slices, overlapping each slice to ensure complete coverage, with enough overhang to cover the top.
• Mix your ingredients: Take your ingredients out of the fridge or freezer and put them into a stand mixer. Use the paddle attachment to mix, or a wooden spoon and elbow grease if you don't have a stand mixer.
• Fill your terrine: Place your mixture into the lined mould. Press down gently with a spatula to remove air pockets. After that, fold the bacon and/or plastic wrap up over the top of the mixture.
• Cook your terrine: Place your filled mould into the water bath and put it in the oven. Set a timer for the cooking time recommended in your recipe.
• Check for doneness: Before removing your terrine from the oven, make sure it's ready. You can use a meat thermometer, a skewer or toothpick, or your fingertip to check.
• Remove the terrine from the water bath: Use a sturdy metal spatula and tongs, or waterproof oven mitts, to carefully lift the mould out of the water bath and onto a cutting board or trivet.
• Cool and press your terrine: Let the terrine cool down enough to handle, then press it with about two pounds of weight. If your mould came with a press, use that and add extra weight as needed. Otherwise, make your own with a piece of cardboard covered in tin foil and tin cans for weight.
• Chill your terrine: Put your pressed terrine in the fridge to chill for at least 12 hours. This makes it easier to get out of the mould and gives the flavours a chance to mingle.
• Release your terrine from the mould: If you used plastic wrap, wiggle it around the edges to loosen it, then flip the mould over and watch as the terrine slips out. If you didn't use plastic wrap, put the mould in hot water for a minute to loosen the bacon's grip, or gently insert a knife at the edge and slide it all the way around before flipping.
• Tidy up your terrine: Wipe away any gelatinous bits on the outside with a clean, damp cloth to ensure a spectacular presentation.
• Slice and serve: Dip or rinse your knife in hot water and wipe it clean after every slice to ensure clean cuts. Serve slices of terrine with accompaniments such as gherkins, crusty bread, mustard, fig jam, cornichons, or sweet chutney.

Enjoy your homemade terrine!

How to serve your terrine

There are several ways to serve your terrine, depending on the occasion and the number of guests. Here are some suggestions:

Stand-alone Appetizer

If you want to showcase your terrine as an appetizer, cut it into half-inch-thick slices and plate them with some decorative elements, such as a sauce or a small salad. Provide sliced bread on the side, either on the plate or in a bread basket.

Charcuterie Board

Create a charcuterie board with sliced meats, such as prosciutto or salami, forcemeat (pâté, rillettes, etc.), hard and soft cheeses, pickled vegetables, and sliced bread or crackers. A charcuterie board can be made of wood, marble, slate, glass, or stone, and it should be flat, stable, and made of non-porous hardwood.

Ploughman's Lunch

Traditionally, a ploughman's lunch includes cheese, bread, apple, pickles, butter, and beer. However, you can add slices of your terrine and other meats, such as Scotch eggs (hard-boiled eggs surrounded by meat and lightly breaded).

Family-Style

Bring the entire terrine dish to the table and let your guests serve themselves. Provide a pâté knife and some sliced bread or a bread basket. This approach is perfect for family dinners or casual gatherings.

Wine and Beverage Pairings

When it comes to beverages, you can pair your terrine with wine or non-alcoholic drinks. Suggested wine pairings include dessert wine with pork and chicken liver terrine, pinot noir with duck terrine, or Beaujolais with charcuterie. For non-alcoholic options, consider sparkling water with lemon or lime, flavoured sparkling water, or unsweetened iced tea.

Dessert Terrine

For a themed dinner, you can bookend the meal with terrines by serving a dessert terrine as the final course. Some easy dessert terrine recipes include Frozen Peanut Butter and Chocolate Terrine, Mascarpone Raspberry Trifle Terrine, or Mint Chocolate Chip Ice Cream Terrine.

No matter which serving style you choose, remember to slice the terrine neatly. It is recommended to dip or rinse the knife in hot water and wipe it clean after each slice to ensure a clean presentation.

How to store your terrine

Storing your terrine properly is essential to preserving its flavours and maintaining its texture. Here is a comprehensive guide on how to store your terrine:

Choosing the Right Container

Select a container made of glass or food-grade plastic with an airtight lid to prevent contamination and maintain freshness. Ensure the container is the appropriate size for the amount of terrine you plan to store, minimising excess air space. If using a terrine dish, ensure it has a secure lid; if not, transfer the terrine to an airtight container. Clean and sanitise the container before use to prevent cross-contamination.

Preparing the Terrine for Storage

If your terrine came pre-packaged, it may already be suitably stored. Otherwise, tightly wrap or cover it with plastic wrap, aluminium foil, or an airtight lid. Label the container with the preparation date and terrine type for easy tracking. Consider removing any excess fat with a knife or spoon, as it can promote spoilage. Divide the terrine into smaller portions to easily thaw only what you need, reducing air exposure.

Storing the Terrine in the Refrigerator

For short-term storage, place the wrapped or covered terrine in the coldest part of the refrigerator, typically towards the back. Avoid storing it near strong-smelling foods to prevent flavour absorption. Consume the terrine within 3–5 days for optimal freshness, checking regularly for signs of spoilage. The texture may become firmer when chilled, so remove it from the refrigerator a few minutes before serving to soften.

Freezing the Terrine for Long-Term Storage

For extended storage, freezing is recommended. Tightly wrap the terrine or place it in an airtight container designed for freezer storage to prevent freezer burn. Divide it into smaller portions and place each in separate freezer-safe containers or wrap them individually. Label each container with the freezing date. Store the terrine in the coldest area of the freezer, away from strong-smelling foods. Aim to consume frozen terrine within 3–4 months for the best quality, as the texture and flavour may deteriorate over time.

Thawing Frozen Terrine

There are several methods for safely thawing frozen terrine:

• Refrigerator Thawing: Place the wrapped or containerised terrine in the refrigerator for 24 to 48 hours to slowly thaw it.
• Water Bath Thawing: Submerge the tightly wrapped or sealed terrine package in cold water, changing the water every 30 minutes. This method typically takes 1 to 3 hours.
• Microwave Thawing: For small portions, use the defrost setting on your microwave, following the manufacturer's instructions. Avoid overheating or cooking the terrine during the process.

Consume the terrine as soon as it has completely thawed to ensure optimal flavour and texture. Avoid refreezing previously thawed terrine to maintain quality.

Frequently asked questions