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Provencal Terrine

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“A Peta Mathias recipe. If you cannot mince your own pork (or if your butcher can't do it for you) you can substitute lean pork mince - but it might not be the same! You can also substitute dried herbs for the fresh, just use half the amount. Any combination of herbs will do, but sage & rosemary can be a bit overpowering. Any combination of the spices are fine as well.”
1hr 45mins
16 slices

Ingredients Nutrition


  1. Coarsely grind the pork meat, fat and chicken livers together.
  2. Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
  3. Place the meat into a bowl with the remaining ingredients and mix well with your hands.
  4. Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
  5. Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
  6. When cool, remove the weight and refrigerate for 2 days before eating.
  7. Serve as an appetiser or just eat in thick slices with bread & pickles.

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