Parisian Terrine

 Parisian Terrine


Parisian Terrine 
This is my ode to Paris in the form of a terrine - so many meals in France begin with a lovely terrine, we should all embrace it from time to time.  Terrines are very easy to make and can be made ahead of time as they improve after a couple of days in the fridge.

I love cold meats as a relaxed meal, terrine also makes for a fabulous addition to a Summer luncheon or picnic.  The cranberries are tart and sweet at the same time, the pistachios give a lovely crunch and the citrus stops the whole thing from being too sweet, all in all it is a tasty addition to a cold platter and can only be improved with a lovely glass of something special.

Parisian Terrine700 grams chicken mince
600 grams pork mince or high quality pork sausages
150 grams chicken livers
4 slices bacon, finely chopped plus 3-4 rashers to line the terrine (optional)
1 tablespoon dried juniper berries, roughly chopped
1/2 tablespoon dried oregano or parsley
3 cloves garlic, minced
1 tablespoon tarragon leaves, finely chopped
1/2 teaspoon ground fennel
1/2 teaspoon fennel seeds
zest of an orange
1 cup dried cranberries, soaked in brandy, port or marsala until puffed up
1/2 cup pistachios, roughly chopped
2 teaspoons salt - smoked salt is brilliant
1-2 teaspoons pepper
generous pinch of nutmeg or mace
3 eggs
200mls brandy, port or marsala
2 tablespoons of Cointreau 

Preheat oven to 170°C

Reserve half the pistachios and cranberries.  Adding caper berries to the centre of your terrine also adds piquancy and looks rather pretty.

Lightly grease a terrine - I have used a Le Creuset terrine, though any oblong dish with decent insulation and a lid will do. Line the terrine with baking paper then lay in the long rashers of bacon.

Lightly fry off the livers in a little of the chopped bacon and garlic.  Allow to cool, then combine with chicken and pork, remaining bacon, garlic, herbs, cranberries, juniper berries, pistachios, salt, pepper, brandy and orange zest.  Mix well with your hands, until the meat is quite sticky, then add the eggs and Cointreau. 

Add half the mixture to your terrine, then add a layer of cranberries and pistachios, pressing them down into the terrine mix.  Cover with the remaining terrine mixture and press the mixture down firmly ensuring there are no air pockets.  Draw over the long lengths of bacon and seal up the terrine with baking paper and the lid.
Cover with aluminium foil to ensure the lid is completely sealed. 

Place the terrine in a deep baking dish and pour in enough hot water to come halfway up the sides of the pan. 

Keep a kettle of hot water on hand  - do not let the water bath dry out.   

Parisian TerrineCook for 1 ½ - 2 hours or until firm. 

Once cooked, leave in the warm water until at room temperature, then refrigerate overnight.  
Remove the terrine from the baking dish and slice to serve.  

Serve with cornichons (tiny dill pickles) cranberry jelly, cheeses and exquisite bread or crisp bread.... heaven.