Saturday, November 10, 2007

HHDD #16: Country Terrine

Just a little break in the Bangkok posts for my once-a-month Hay Hay it’s Donna Day jaunt. I’m off to prepare for a dinner for my mom-in-law so this will be quick…

The host of this month’s HHDD is Tami of Running with Tweezers, the talented blogger and food stylist who won last month’s round, and two rounds before that. Yes, she is really a winner (just check out her site!) and this month she has chosen quite the winning theme: terrines.

The only rule she posed was that whatever terrine we chose, be it sweet or savory, must be rectangular or loaf shaped. Colors, multiple ingredients, and layers were not required, though encouraged. As soon as I saw the theme only one terrine popped into my head…and it wasn’t fancy or layered or colorful. Thank goodness it was rectangular!

I have wanted to make Terrine de Campagne (Country Terrine) for quite some time. I love its rustic feel and robust flavor. There is a French couple in the weekend market I frequent that makes a delicious one. I stumbled upon a recipe from a back issue of Vogue Travel + Living which sounded perfect – plus, being Vogue, you can only imagine the photos that were there to dazzle me. Enter Tami and this month’s theme, and I was good to go :)

Country Terrine
From Vogue Travel + Living, December/January 2005, page 103
  • 16 thin rashers of bacon, rind removed, 4 chopped finely
  • 500 grams ground pork
  • 250 grams ground veal
  • 250 grams chicken livers, trimmed and chopped finely
  • 1 tablespoon finely chopped thyme
  • 1/2 teaspoon each ground allspice, ground cloves, and ground mace
  • 4 tablespoons brandy
  • Sea salt and freshly ground black pepper
  • 25 grams butter1 onion peeled and chopped finely
  • 1 clove garlic peeled and chopped finely
  • 1 organic egg
  • 2-3 bay leaves

- In a bowl combine the chopped bacon, ground pork, ground veal, chicken livers, thyme, spices and brandy, and season well. Cover with plastic wrap and place in the fridge for a few hours to allow the flavors to develop.
- In a frying pan over medium heat, melt the butter. Add the onion and garlic and sauté gently until onion is translucent (about 5 minutes), taking care that it doesn’t brown. Remove from the heat and set aside to cool.
- Line a 30cm x 11 cm x 10 cm terrine with the remaining bacon rashers, letting the ends extend over the sides.
- Remove the mince mixture from the fridge and add the cooked onion mixture and the egg, and combine well. Spoon the mixture into the prepared terrine and fold the bacon rasher back on top. Top with the bay leaves. Cover with a layer of well-buttered greaseproof paper and then wrap the whole terrine in two layers of aluminum foil.
- Placed the covered terrine in a large baking tray and pour warm water until halfway up the side of the terrine. Place in a 180C oven and cook for 1 1/2 hours.
- Remove from oven and set aside to cool, then place in the fridge for a few days. Serve with cornichons, bread, and some dressed greens.

The terrine presently lays waiting in the fridge for tonight’s dinner. Of course, not one for unpleasant surprises, I have already tasted it. Not bad for a first-time terrine-maker I think! I do like this recipe and the flavors it incorporated…the terrine was all full-bodied bite of spices and brandy, while the liver’s essence gave the terrine its distinctive taste.

I did make some changes to the recipe above: I didn’t have any mace, instead I gave it a generous grating of nutmeg. I also added whole peppercorns because I love biting into whole peppercorns in a terrine (am I alone in this?). Veal is also very expensive here, so I used regular beef mince instead.

If anyone has country terrine tips I gladly welcome them…this will not be the last time terrine makes an appearance in my kitchen :) Thanks Tami for being such an inspiration!

Ok, I’ve got to run…please cross your fingers that this maiden terrine goes over well tonight!

UPDATE: The terrine was a success! It got great reviews from my mom, my mom-in-law, and our godmother (along with a bunch of our friends)! I'm thrilled! YAY!:)


mtan said...

I like seeing the peppercorns in a slice of terrine, will you try using red or green peppercorns the next time you make this again?

katrina said...

That looks great, with the bacon and bay leaves on top! I like seeing the peppercorns, too, but not biting into them. I agree with Mila -- the colored peppercorns would be interesting. Your terrine appeals to me because it's not the very smooth, Spam-looking kind; I prefer this rough, rustic style. I remember the terrine in La Cabane was good, too.

Pille said...

That terrine looks really beautiful, Joey!! We've been thinking of making a rabbit terrine for a while, but as I've only just got back from Hungary, I sadly won't make it for this month's HHDD:(
I'll bookmark your recipe, too:)

Anh said...

This is perfect!!! Your photo looks so good, like straight out from Vogue ! ;)

Jen Tan said...

it look's absolutely delish will surely be a hit! =)I haven't done much cooking or baking the past weeks...i think i have only baked once since my recent inspire me ;P

Peabody said...

When the recipe starts with bacon, you know it is going to be good.

mycookinghut said...

Looks delicious! I love this shot!

veron said...

This is on my todo list at home! I made this ( or rather Chef did all the work specially the grinding) at French Cuisine bootcamp and I really liked it. Your terrine turned out beautifully.

christine said...

I know that terrine of Michelle in Salcedo. I buy whenever I'm there along with their homemade bread to eat together. It's so good. And yours looks just as delicious!

Dhanggit said...

Oh i love terrine specially with a fresh baguette and green salad to go with :-) I havent tried making a home-made terrine yet coz its easier to buy them over here..maybe i will try to do next time... nice photo really looks so tempting

Carina said...

hey there! you're featured in this month's issue of Yummy mag :)galing :)

ChichaJo said...

Hey M! That is a great idea, so yes I will! :)

Hi Katrina! I developed this love for pepper in adulthood already...not in everything, but definitely in a terrine I love getting a surprise bite of hot-peppery-ness :) I like really rough/rustic terrines too :) Must try La Cabane one of these days!

Hi Pille! Thank you! :) Wow! I have never had rabbit yet...much less a terrine of it. To get rabbit here I need to eat at a French restaurant! But it's on my to-do list :)

Thanks so much Anh! :)

Hi Jen! I'm happy to say that it got a lot of raves during the dinner :)

Hi Peabody! I'm with you 100% on that ;)

Hi Mycookinghut! Thanks :)

Hi Veron! Thanks! It was easier than I thought...but then again all my meat was minced already and I didn't have to do any grinding! :)

Thanks Nens! I like the one she makes that has all the peppercorns...yum!

Hi Dhanggit! That sounds just perfect :) We had this with cornichons and sourdough :)

Hi Carina! That's right...I wrote an article for them this month :)

Katrina said...

Joey, La Cabane has rabbit! I thought it was yummy. :-)

Rosa's Yummy Yums said...

That terrine looks marvelous and extremely yummy! With some fresh homemade sourdough bread it must be delicious!



SteamyKitchen said...

Perfect! I think I might try a terrine for Xmas dinner. I've never made one before...

Kelly-Jane said...

That looks like a really wonderful terrine, yum!

Nabeela said...

Lovely looking terrine!

ChichaJo said...

Hi Katrina! Yay! I'll try it there then :)

Hi Rosa! Thanks :) It was great with the sourdough, although I can't take the credit for baking came from the French couple from whom I usually get terrines :)

Hi Jaden! They are easy to whip up...just a bit long and fiddly what with the water bath and all...but it's worth it! :)

Thanks Kelly-jane! :)

Hi Nabeela! Thank you :)

Barbara said...

A wonderful terrine Joey. It looks stunning. Thanks for continuing to join in at HHDD.

glamah16 said...

This is the type of terrrine I want to attempt next time. Hearty and satistfying. Your photo loos great.

ChichaJo said...

Thanks Barbara! It is always a pleasure :)

Hi Glamah16! It's very hearty...great for a party :) Ok, that was a really corny rhyme.

Anita said...

Saw your terrine in the HHDD roundup and rushed over to see the recipe. It sounds as delicious as it looks. :)

ChichaJo said...

Hi Anita! Thanks for your nice comment :) It was my first attempt and I was really happy with how it turned out :)

Barbara said...

Congratulations Joey. A well deserved win.

ChichaJo said...

Hi Barbara! Thank you!!! I'm so thrilled to have won this round! :)

Pille said...

You won! You won!! I'm so very happy for you, Joey! Well deserved!

Lynnylu said...

Congratulations, Joey. A beautiful terrine. Well done. Looking forward to your HHDD choice.

ChichaJo said...

Thank you so much Pille! I'm so thrilled! I hope you join the next round :)

Hi Lynnylu! Thank you!!! :) I hope you join as well!

Ruy said...

The knives you won are awesome. I love beautiful kitchen tools.

creampuff said...

Congratulations on the win for HHDD #16 ... this terrine is GORGEOUS!