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Farmhouse terrine
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Prep Time:
510 minutes
Cook Time:
80 minutes
Total Time:
590 minutes
Elevate any occasion with this decadent French gourmet terrine.
Ingredients:
  • 8-10 rashers rindless bacon, plus 2 rashers, diced
  • 1 bunch English spinach, leaves removed and washed
  • 500g pork mince
  • 350g chicken mince
  • 6 fresh sage leaves
  • 125.00 ml flat-leaf parsley
  • 20.00 ml fresh thyme leaves
  • 1.25 gm ground all spice
  • 50ml brandy or cognac
  • 1 egg, lightly beaten
  • Sour cherries, to serve
  • Watercress, to serve
Instructions:
  • Preheat your oven to 160°C. Arrange bacon slices in a terrine dish or loaf pan, slightly overlapping, with ends hanging over the edges.
  • Place fresh spinach in a heatproof bowl. Pour boiling water over the spinach and let it sit for 1 minute until wilted and vibrant green. Drain and rinse the spinach in cold water. Squeeze out excess water, finely chop, and return to the bowl.
  • Combine pork mince, chicken mince, and diced bacon with spinach. Finely chop sage, parsley, and thyme, then add to the spinach mixture along with allspice, brandy, egg, salt, and freshly ground black pepper. Mix thoroughly. Press the mixture into a bacon-lined terrine dish and fold the excess bacon over the top. Cover with a lid or foil.
  • 1. Place the terrine dish in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the terrine dish. 2. Bake the terrine at 180°C for 1 hour, then reduce the heat to 140°C and bake for an additional 20 minutes, or until the terrine is fully cooked. 3. Test the terrine by piercing it with a skewer – if the juices run pink, cook it a bit longer; if they run clear, the terrine is ready.
  • If using a lid, swap it for foil. Add 2 heavy cans on top to compress the terrine. Let it cool and refrigerate overnight. Serve sliced with sour cherries and watercress as decoration.

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