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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.”
READY IN:
1hr 45mins
YIELD:
16 slices
UNITS:
US

Ingredients Nutrition

Directions

  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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