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Pork and veal terrine

(Stuff.co.nz)
Updated: 2007-03-07 17:23

Pat Churchill been making terrines of various sorts for more than 30 years.

In that time numerous animal and bird bits have ended up in my long, rectangular trusty Le Creuset terrine mould.

I've even used it very successfully for Scottish black bun – a spicy fruit cake in pastry served at Hogmanay – a couple of times.

When I first bought the terrine all those years back, the newspaper company's carpenter cut me a piece of wood to fit on top and the lads in the foundry where the hot metal type was melted down for reuse cast me a weight to press the cooled terrine.

Unfortunately, when I was shifting house last year, something/someone dealt a fearful blow to the carton containing the cast-iron terrine and the end shattered. However, all is well and my replacement terrine arrived in time for the Christmas onslaught. I put it to use for today's recipe which is another item for the seasonal buffet table or for a summer picnic.

One thing to remember when making a terrine is to be generous with the seasoning. It tends to dissipate on cooking and chilling and what might seem like overkill usually turns out about right. You can ramp it up even more if you wish.

Pork & veal terrine

500g minced pork
500g veal mince
2 cloves garlic, finely chopped
2 tsp dried sage (or 2 Tbsp chopped fresh sage)
1 1/2 tsp dried oregano (1 1/2 Tbsp fresh) 
1/2 tsp freshly ground nutmeg
5 cardamom pods & 5 allspice berries – ground in a coffee grinder, then sifted
1 tsp salt
1/2cup chopped fresh parsley
1/2tsp freshly ground white pepper
2 Tbsp brandy
2 beaten eggs
Slices of rindless streaky bacon to line the terrine mould
Bay leaves

Method

Heat the oven to 180deg and place a roasting dish containing hot water in the oven to serve as a bain marie. The water should come half-way up the sides of the terrine.

Place all the ingredients except for the streaky bacon and bay leaves in a large bowl and knead well with your hands.

Lightly oil the inside of the terrine and place six bay leaves in the bottom. Line with the streaky bacon, leaving some to fold over the top of the terrine at the end. Spoon in the meat mixture, pressing it down to ease out any air. Fold over the ends of the bacon and place another piece on top if necessary. Place a double layer of foil on top and cover with a lid.

Carefully place the terrine in the bain marie and cook for 90 minutes. Pierce the centre with a skewer and press the edges together. The juices should run clear. Cook a little longer if they do not. Remove the terrine from the oven and cool for 30 minutes. Cover the top with fresh foil. At this stage I place the foil-wrapped wood and weight on top but you can stand canned goods on top as a substitute. Unless the amount of liquide is excessive, leave it to set into jelly as the terrine cools.

Refrigerate for 24-48 hours to let the flavours develop. Unmould and slice to serve.