A Taste Of French Luxury: Guinea Fowl Terrine

A guinea fowl terrine is a French dish that combines guinea fowl with other meats, fruits, and seasonings, cooked and served in a loaf pan. The guinea fowl meat is typically mixed with other ingredients such as pork back fat, chicken, prosciutto, or bacon, and cooked slowly to achieve a tender texture. The terrine is then served chilled, often with condiments such as pickles, chutney, or toast. It can be made in advance, allowing the flavours to mature, and is often served as a starter or party snack.

Guinea fowl terrine ingredients

A guinea fowl terrine is a sophisticated dish that can be served as a starter or a snack. It is a type of pâté, similar to a meatloaf, and is made with a variety of ingredients to give it a unique texture and flavour. The base of the dish is typically a mixture of ground or diced meat from the guinea fowl, combined with other meats such as pork back fat, chicken, prosciutto, or bacon.

Ingredients

The ingredients for a guinea fowl terrine can vary depending on the recipe and the desired flavour profile. Here is a list of common ingredients used in guinea fowl terrine recipes:

• Guinea fowl: The star of the dish, guinea fowl meat is typically diced or ground and mixed with other ingredients. The breasts and legs are often used, with the skin and bones removed.
• Pork: Pork back fat adds flavour and moisture to the terrine. Chopped or ground pork meat can also be added to the mixture.
• Chicken: Boneless chicken thighs are sometimes added to the guinea fowl meat for extra flavour and texture.
• Prosciutto: Thin slices of prosciutto are used to line the terrine mould, adding flavour and helping to hold the terrine together.
• Bacon: Streaky bacon or pork bacon can be used to line the terrine dish, similar to prosciutto.
• Spices and herbs: Common spices and herbs used in guinea fowl terrine include thyme, garlic, rosemary, peppercorns, and bay leaves.
• Alcohol: Some recipes call for the addition of alcohol such as Madeira, port, or brandy to enhance the flavour of the terrine.
• Dried fruit: Dried apricots, prunes, or cranberries can be added to the terrine for a touch of sweetness and flavour contrast.
• Nuts: Pistachios or walnuts can be included in the terrine for added crunch and flavour.
• Eggs: Eggs are used as a binding agent to help hold the terrine together.
• Cream: Double cream is added to the mixture to create a rich and creamy texture.
• Vegetables: Some recipes include vegetables such as celery, leeks, or onions, which can add flavour and moisture to the terrine.

These ingredients are typically combined, seasoned, and cooked in a loaf pan or terrine mould. The cooking method can vary, but often involves baking the terrine in a water bath to ensure even cooking. The terrine is then chilled overnight to allow the flavours to meld and the terrine to set.

How to prepare guinea fowl for a terrine

Preparing a guinea fowl terrine involves a few key steps: butchering and seasoning the meat, creating a flavourful mixture, assembling the terrine, cooking, and serving. Here is a detailed guide on how to prepare a delicious guinea fowl terrine.

Butchering and Seasoning:

Start by removing the legs and breasts from the guinea fowl, setting the breasts aside for later. You can also reserve the carcasses for stock if desired. For the legs, remove the bones and cut the meat into strips or dice it, depending on your recipe. Season the meat with salt and pepper, browning it in a frying pan with a little oil. Some recipes also call for the addition of alcohol, such as Madeira or port, which is added to the pan and reduced.

Creating the Mixture:

In a bowl, combine the sausagemeat, livers, thyme, garlic, breadcrumbs, prunes or apricots, juniper berries, and an egg. Mix well and adjust the seasoning as needed. You can fry a small amount of this mixture to taste and adjust the seasoning accordingly. For a more complex flavour profile, you can also add chicken, pork back fat, or other meats.

Assembling the Terrine:

Line a terrine dish or loaf pan with streaky bacon or prosciutto, ensuring there is enough overhang to eventually cover the top. Cover the base with a thin layer of the sausage mixture and top with strips or pieces of the guinea fowl meat. Alternate these layers until the dish is full. Finally, fold the bacon or prosciutto over the top to seal it.

Cooking and Serving:

Place the terrine in a water bath, ensuring the water comes at least halfway up the side of the dish. Cook for around an hour, checking for doneness by inserting a skewer into the centre – it should feel hot. Allow the terrine to cool in the water bath before chilling it overnight. To serve, turn the terrine out onto a chopping board and slice it. Serve with accompaniments such as chutney, pickles, toast, caramelized onions, or a salad.

Preparing the terrine mould

Firstly, gather the necessary ingredients and materials. You will need a terrine dish or loaf pan, cling film or plastic wrap, and ingredients such as guinea fowl meat, pork fat, prosciutto, bacon, or other meats for lining the mould.

Next, prepare the mould by lining it with cling film or plastic wrap. This step is important as it will help you unmould the terrine easily later on. Cut a piece of cling film large enough to cover the bottom and sides of the mould with some overhang. Smooth out any wrinkles and ensure the cling film adheres to the mould.

Now, it's time to line the mould with meat. This step will create a delicious barrier between the filling and the mould, adding flavour and texture to your terrine. Choose your preferred meat, such as prosciutto, streaky bacon, or Parma ham. Lay the slices of meat carefully in the mould, ensuring they cover the bottom and sides completely, with some overhang. This overhang will be used to seal the terrine later.

Once the meat lining is in place, you can begin assembling the layers of your terrine. Start by adding a thin layer of your chosen filling, such as a sausage meat mixture or diced guinea fowl meat. Then, top it with strips of guinea fowl breast. Continue alternating the layers until the mould is almost full, following your chosen recipe for specific ingredient quantities and combinations.

Finally, fold the overhanging meat slices over the top of the terrine to seal it completely. If needed, you can add another layer of cling film on top to ensure it is well-covered. Your terrine mould is now ready for the next steps in the recipe, such as cooking, chilling, and serving.

By following these steps, you will create a beautifully prepared terrine mould that will result in a delicious and impressive guinea fowl terrine.

Cooking the terrine

Preheat your oven to 150°C/gas mark 2 or 160°C/gas mark 3.

Line a terrine mould with cling film, then with prosciutto, bacon or parma ham, ensuring there is enough hanging over the edges to eventually enclose the filling.

Add a layer of the mince or sausagemeat mixture to the base of the terrine mould, pressing down with your hands until evenly distributed. Place the guinea fowl breasts along the middle of the mixture lengthways, and top with more of the mince or sausagemeat mixture.

For a guinea fowl and pear terrine, brush each layer with the reserved cooking liquor and season with salt and pepper. For other terrines, fold the remaining prosciutto, bacon or parma ham over the top, and press down firmly. Cover with cling film.

Place the mould in a deep baking tray and pour in water until it comes two-thirds or halfway up the sides of the mould. Cook in the oven for 1 hour, or 1 hour and 30 minutes, until cooked through. You can check this by using a skewer or meat thermometer – the centre should feel hot or have reached a minimum of 72°C.

Leave to cool, then refrigerate with a suitable weight on top of the terrine to help press it down. It is best to leave it for at least 24 hours, or even overnight.

Serving suggestions

Guinea fowl terrine is a sophisticated dish that can be served in a variety of ways. It is a versatile dish that can be made in advance, allowing the flavours to mature and blend together. Here are some serving suggestions to elevate your guinea fowl terrine:

Plating and Accompaniments

Slice the terrine into even portions and place them on a chopping board or serving platter. Use a sharp knife to ensure a clean cut. You can rub the slices with a drizzle of olive oil and a sprinkle of salt to enhance the flavour.

Serve the terrine with your choice of toasted bread. A variety of accompaniments can be offered alongside, such as:

• Pickles
• Chutney or preserves
• Port reduction
• Red onion marmalade
• Onion bread toast
• Wild rocket and Parma ham salad
• Caramelised pear, pecorino, and tarragon dressing salad
• Vietnamese aubergine, lime, and mild chilli coriander salad
• Garden-fresh tortellini salad
• Red cabbage
• Orange and chicory salad

Presentation

For a more elegant presentation, consider plating the terrine slices individually on serving plates. Garnish each plate with a baby chard leaf or a sprig of thyme. You can also add a dollop of orange purée or a few orange segments to the side, creating a colourful and flavourful contrast.

Additionally, you can get creative with your plating by incorporating other salad ingredients. For instance, arrange slices of red onion, frisée lettuce, coriander cress, and chopped walnuts alongside the terrine.

Variations

Guinea fowl terrine can be adapted to include different ingredients, such as:

• Apricot and pistachios
• Prunes and juniper berries
• Chicken livers
• Sausagemeat
• Prosciutto
• Pork back fat
• Chicken
• Breadcrumbs

Feel free to experiment with different combinations of ingredients to create your unique version of guinea fowl terrine.

Frequently asked questions