Rach and I had family around for dinner and I wanted to cook them a really nice 3 course dinner, it took me a while to decide on what to make as I really wanted to impress them. I also like to try and make new things and so decided on making a Pork Terrine.
We had Pork Terrine made by Harts Nottingham for one of the starters during our wedding breakfast, it tasted incredible. This is another reason why I wanted to have a go at making one. The first thing I did was got the terrine tin and gave it a good greasing with olive oil. The outside of the terrine is made using streaky bacon, this is so the fat from the bacon holds it all together and forms the jelly when set.
Get the rashers of bacon and lay them in the terrine tin so that it overlaps the top with roughly 4-5 cm of the bacon, this allows you to cover the top of the terrine with this overlap. In a bowl you want to empty the sausage meat from the skin, which can be very fiddly.
You just want the sausage meat so try to avoid any of the skin getting into it. I love the leek and apple sausages from Tesco so got these and emptied the meat into the bowl, on top of this you then want to put the sage, parsley and pepper and give it a good mix.
Put the sausage meat mixture into the terrine tin and press it down to ensure its spread throughout the entire tin and level. Fold over the bacon rashers to completely cover all of the sausage meat, you should not be able to see a single bit of the sausage.
Put the terrine tin lid on, if you don’t have a lid then cover it with foil. Put the terrine tin in a deep roasting dish and pour hot water in so that it comes half way up the terrine tin. Place the roasting dish into a pre-heated oven that is 180c/gas mark 4, leave this to cook for 60 minutes.
Once cooked remove from the oven, take out of the water and allow to cool until it is room temperature. Once it cooled you want to cover again with new foil and place a weight on the top to compress the meat down, the best option is a house brick as this is usually the same size as the terrine tin.
Place this in the fridge with the brick on top and leave it to set, it should take about 2 hours however I usually do it the day before or in the morning to give it plenty of time to set.
Plating Pork Terrine
I wanted to really impress with the Pork Terrine so decided to make some poached apple cubes to go along with the pork. This was done by getting a couple of green apples, peeling and coring the apple and then cutting it into cubes.
These cubes were then dropped into apple juice/apple cider and left to boil and poach. Once done these where then drained and scattered on the serving dish, along with some mixed salad and ripped parma ham. The Pork Terrine was then sliced into roughly 1cm thick slices and placed on the centre of the dish. I really enjoyed making this dish and it really did taste amazing.
I love the way the plate turned out and it did impress the dinner guests. If you are looking to host some form of dinner party or want to make a nice starter, I would recommend this dish again and again 🙂Print
I love pork terrine and find that this dish makes a perfect starter for a dinner party, it can be made in advanced and more importantly it is very easy to do. The key thing to getting this right is to use good quality meat, as well as ensuring enough weight is pressed down when its setting.
- olive oil
- 250 g Streaky Bacon Rashers
- 900 g Quality Pork Sausages
- 2 Sage Leaves
- 5 g Parsley (Chopped)
- Pinch Pepper
- Brush the terrine tin with olive oil
- Line the terrine tin with the bacon rashers but make sure to leave roughly 4-5 cm over the edge of the tine, these will be used to cover the top (see image below)
- Preheat the oven at 180/gas mark 4
- Remove the sausage meat from the skins and place the meat into a bowl. Add in the sage, parsley and pepper to season. Mix together to combine.
- Fill the terrine tin with the meat mix and continue to press down so that it is compressed tightly
- Fold the remaining bacon over to cover the pork mixture and put on the lid/cover with tin foil
- Place in a deep roasting tin and put hot water into the tin so that it comes up halfway on the terrine tin.
- Place in the oven for 50 – 60 minutes or until cooked through
- Take out of the oven and leave to cool
- Once cooled cover with cling film and add some weight on the top – I used a house brick covered in foil. Place this on the top of the terrine tin as it will help compress the pork terrine whilst its setting.
- Put the terrine into the fridge to allow it to set, this will roughly take 2 hours.
- Calories: 314
- Sugar: 0.9
- Sodium: 693.2
- Fat: 28.2
- Saturated Fat: 8.7
- Carbohydrates: 1.1
- Fiber: 0.1
- Protein: 14.2
- Cholesterol: 66.3
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live