Mum’s pork chicken & veal terrine

terrine

It is very apt that my first ‘guest blogger’ is my Mum who taught me to cook and who has inspired me to love cooking, entertaining and of course eating!

There is no such thing as a simple picnic in my family.  No BBQ chicken rolls on our rug.  Mum’s picnics are full of gourmet cheese, spreads, often seafood, fancy salads and condiments. All served, of course with wine or sparkling. So, it should have come as no great surprise when at a recent family picnic in Sydney, out came Mum’s famous terrine!  The standards for the family picnic are ever on the rise.

terrinepicnic

Over the years, this terrine has been served at dinner parties, on cheese platters and now picnics.  Thanks Mum.


This recipe makes one large terrine and two small terrines! Just divide in half for one large one like I made for the picnic-tin measures 36cm long x 11cm wide x 8cm deep. This recipe has evolved over many years and was originally adapted from a recipe in French Womens Weekly Cookbook. Love Mum x

  • 500gm minced porkterrine1
  • 500gm minced veal
  • 500gm minced chicken
  • 2 large onions finely chopped
  • 6 bacon rashers
  • 125gm ham chopped
  • 2 cloves garlic finely chopped
  • 2 eggs lightly beaten
  • 2 cups stale breadcrumbs (use GF breadcrumbs for GF option)
  • 2 tablespoons brandy
  • ½ cup fruit chutney
  • ¾ cup shelled pistachio nuts (or other nut – the one pictured used macadamia nuts)
  • 6 bay leaves
  1. Combine all ingredients except the bacon rashers and bay leaves in a bowl.
  2. Line base of large loaf tin with bay leaves decoratively and then carefully line tin with bacon rashers.
  3. Next spoon mixture from bowl firmly into loaf tin, cover with foil and cook in moderate oven for approx. 1hr or until firm to touch.
  4. Refrigerate overnight.

Serves approx. 8-10 as entrée with crusty bread and side salad

*Best cooked 2/3 days before

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