House Terrine / Pate de Maison

I can remember the first time that I had the 'house terrine' in a little restaurant or perhaps I should refer to it as a bistro, that was serving all manner of French foods.  It was an end of year school trip for the Form 5 French class. The trip, escorted by the intrepid Mademoiselle Drake who went to great lengths to instill an understanding of French culture which included food, music, fashion and politics. To this day I regard her as the best teacher of my secondary schooling and a major influence on my interest in cooking. I have had a passion for terrines and other forms of charcuterie ever since.

This, as the name suggests, a simple dish and is really a type of meatloaf that is served cold. It is important that the mixture be very favoursome and is best if a little fatty as this helps the terrine to be moist and succulent.

It can be served in small pieces as a starter or in more generous slices for a light meal. I like to serve it with crusty bread, cornichons or gherkins and some relish.

Line a buttered loaf tin with the bacon rashers. Lay the rashers across the short side, the ends will hang over the sides.










Pack meat mixture into the lined dish. Place a bay leaf or two on top of the meat mixture. Fold the bacon strips across the top the terrine.

The terrine drained and removed from the loaf tin.

Pork and Veal Terrine

Pate de Maison

8 long rashers of bacon, rind removed 2-3 bay leaves 2 onions, finely diced 1 tablespoon butter 2 cloves of garlic, crushed

1 kg pork and veal mince 2 -3 sprigs fresh thyme, leaves only or ¼ teaspoon dried salt, freshly ground pepper 3 eggs 1 cup diced ham (optional) 2 tablespoons brandy (optional) 1 cup fresh breadcrumbs (optional)

Method

Combine butter and onions and cook on low heat to soften, add garlic and cook a further minute. 

Remove from heat and allow the onion mixture to cool.

Line a buttered loaf tin with the bacon rashers. Lay the rashers across the short side, the ends will hang over the sides.

Combine minced pork and veal, eggs, fresh thyme, onion mixture, diced ham, brandy and breadcrumbs if using, a little salt and a generous amount of ground pepper. Mix well. *Check the flavour of the mixture

Pack meat mixture into the lined dish. Place a bay leaf or two on top of the meat mixture. Fold the bacon strips across the top the terrine.

Place terrine on a tray and bake at 160 deg C until cooked, approximately 90 minutes.  The mixture can also be cooked in a water bath but will take longer.

Test with a skewer, the middle should be firm and the skewer hot. The terrine will shrink away from the loaf tin, the bacon on top will be golden and there will be juices around the terrine.

Remove the terrine from the oven; carefully drain any juices that may be in the dish. The terrine can be pressed covered by covering the top with baking parchment and then placing a heavy board and some cans placed on top. Allow to cool and then refrigerate.

The terrine is best served the next day. Serve with baby gherkins/cornichons, crusty bread and some good relish/pickles.

*To Check the Flavour of the Mixture

Roll a small ball of the mixture. Gently poach it in a small amount of simmering water or cook it in the microwave on medium/high until firm and cooked. Taste the meatball.  Add more salt/pepper, thyme as required. As this will be served cold opt for more rather than less seasoning.