"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 07-29-2012, 09:38 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Homemade Pork Country Terrine

HOME COUNTRY PORK TERRINE

Has anybody created their own homemade terrine ? Would enjoy hearing from you and your commentary.

Here is our family recipe ...

20 grams French style creamy butter
2 cloves minced finely garlic
2 shallots minced finely
3 swigs of Thyme Herb or dried thyme
1 bay leaf
200 grams of manteca de cerdo ( pork fat can be purchased from Butcher)
150 grams calves liver sliced in strips
400 grams pork lion sliced in strips
40 ml. brandy
50 ml. dry white wine of choice
1/2 tsp. salt
1/4 tsp. nutmeg
50 grams of day old Italian or French baguette grated with parsley, a pinch of oregano and basil
1 tblsp. milk ( to be combined with the bread crumbs )
1 egg lightly beaten
20 slices of bacon of choice to wrap around the terrine loaf

1. sauté butter in large skillet very slowly on low flame
2. sauté the shallots, bay leaf, thyme, garlic, pork fat, the liver strips and the pork lion strips for 3 to 5 minutes
3. incorporate the brandy, the wine, the salt, the nutmeg and stir lightly
4. slowly simmer until warm ( not boiling hot )
5. put in a large casserole rectangular glass vessel and let it cool half an hour, and refrigerate overnite in alum. foil covered.
6. preheat oven to 180 centig degrees
7. combine the bread crumbs and the milk
8. remove the thyme swigs and the bay leaf
9. place the meat in your Food Processor twice and then, place mixture in large bowl
10. whisk an egg lightly with the bread crumbs and add to the meat mixture and combine thoroughly
11. in a large loaf baking mold, greased with olive oil and wrapped with the bacon slices around the pork and liver terrine loaf; cover in foil and bake for 35 minutes
12. place a skewer or toothpick in centre, and it is ready when the skewer or toothpick comes out totally clean
13. let cool 30 mins. and place in refrigerator overnight with a heavy stone on top of the foil wrapped block terrine to firm
14. take out a half hour, before lunch time and let come to room temperature
15. unwrap alumn. foil very carefully
16. serve with: capers, pickles, olives, cherry tomatoes and Dijon Mustard Green Peppercorn and Traditional Dijon and Antique Grain Gold Dijon
17. Also serve with breadsticks, crusty baguette and crackers of choice
18. Cava Rosé or Prosecco Rosé DOC sparkling wines are a perfect pair
or Sherry Dry ...

*** PHOTO TO FOLLOW
Have lovely wkend.
Margaux Cintrano.

__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 07-29-2012, 10:12 AM   #2
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Yes I have made a terrine recently using a friends recipe. The meat I used was turkey mince and pork sausages (gluten free.). Here is a pic - its a bit like a Gala Pie but without the pastry. Yours looks good too will give that a try.
Attached Thumbnails
Click image for larger version

Name:	Turkey and Pork Terrine.jpg
Views:	142
Size:	83.7 KB
ID:	14696  
__________________

__________________
Gravy Queen is offline   Reply With Quote
Old 07-29-2012, 10:46 AM   #3
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Gravy Queen: Looks Delicious, and here is my Foto

Gravy Queen,

I shall give yours a try the next time I prepare it ...

Here is photo of mine:
Attached Thumbnails
Click image for larger version

Name:	terrine country homemade.jpg
Views:	145
Size:	49.2 KB
ID:	14698  
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-29-2012, 10:47 AM   #4
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
OOh beautiful Marg.
__________________
Gravy Queen is offline   Reply With Quote
Old 07-29-2012, 10:56 AM   #5
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Gravy Queen: Thanks, your´s too

Thanks for all your feedback.

Ciao,
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-29-2012, 10:03 PM   #6
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
I love your picture. I've never made this, but may have to give it a try.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 07-30-2012, 02:14 AM   #7
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
This is the version I was taught in Paris, the key to a terrine in my opinion and that of my chef/teacher is to press the terrine so some of the fat and juice exits the terrine and solidifies to seal the dish allowing it to mature and harden in the fridge for 24 hrs so you can slice it, otherwise you have a bacon wrapped meatloaf that will crumble.
Bolas Summer Siggy
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 07-30-2012, 03:57 AM   #8
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Bolas,

Thank you for your advice. This is why I place a huge black slate stone on top of mine while firming in refrig. You are correct. I had learnt to do this at an intensive Culinary Course I had taken in NYC and Paris.

Have great summer,
Ciao, Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-30-2012, 03:59 AM   #9
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Chopper,

Thanks for ur feedback and believe me, this is delicious ... especially served with pickles, capers, olives, Green peppercorn Dijon ... etcetra ... Enjoyable home entertainment star of the show !

HAVE GREAT SUMMER,
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 08-14-2012, 12:39 PM   #10
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Please note: When my daughter Naia, was visiting with my Grand daughter Adyson the 2nd week of July, my butcher did not have calves liver that weekend, and thus, this photo and this recipe were subbed with:

Young Pork Liver

This is why, the color is so pink.

Thank you.
Margaux Cintrano.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
ethnic, homemade, pork, recipe

Homemade Pork Country Terrine :chef: HOME COUNTRY PORK TERRINE :yum: Has anybody created their own homemade terrine ? Would enjoy hearing from you and your commentary. Here is our family recipe ... 20 grams French style creamy butter 2 cloves minced finely garlic 2 shallots minced finely 3 swigs of Thyme Herb or dried thyme 1 bay leaf 200 grams of manteca de cerdo ( pork fat can be purchased from Butcher) 150 grams calves liver sliced in strips 400 grams pork lion sliced in strips 40 ml. brandy 50 ml. dry white wine of choice 1/2 tsp. salt 1/4 tsp. nutmeg 50 grams of day old Italian or French baguette grated with parsley, a pinch of oregano and basil 1 tblsp. milk ( to be combined with the bread crumbs ) 1 egg lightly beaten 20 slices of bacon of choice to wrap around the terrine loaf 1. sauté butter in large skillet very slowly on low flame 2. sauté the shallots, bay leaf, thyme, garlic, pork fat, the liver strips and the pork lion strips for 3 to 5 minutes 3. incorporate the brandy, the wine, the salt, the nutmeg and stir lightly 4. slowly simmer until warm ( not boiling hot ) 5. put in a large casserole rectangular glass vessel and let it cool half an hour, and refrigerate overnite in alum. foil covered. 6. preheat oven to 180 centig degrees 7. combine the bread crumbs and the milk 8. remove the thyme swigs and the bay leaf 9. place the meat in your Food Processor twice and then, place mixture in large bowl 10. whisk an egg lightly with the bread crumbs and add to the meat mixture and combine thoroughly 11. in a large loaf baking mold, greased with olive oil and wrapped with the bacon slices around the pork and liver terrine loaf; cover in foil and bake for 35 minutes 12. place a skewer or toothpick in centre, and it is ready when the skewer or toothpick comes out totally clean 13. let cool 30 mins. and place in refrigerator overnight with a heavy stone on top of the foil wrapped block terrine to firm 14. take out a half hour, before lunch time and let come to room temperature 15. unwrap alumn. foil very carefully 16. serve with: capers, pickles, olives, cherry tomatoes and Dijon Mustard Green Peppercorn and Traditional Dijon and Antique Grain Gold Dijon 17. Also serve with breadsticks, crusty baguette and crackers of choice 18. Cava Rosé or Prosecco Rosé DOC sparkling wines are a perfect pair or Sherry Dry ... *** PHOTO TO FOLLOW Have lovely wkend. Margaux Cintrano. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.