Classic French Terrine with Herbs and Pistachios

Ingredients

• 500g (1.1 lb) pork shoulder, minced 500g (1.1 lb) pork shoulder, minced
• 300g (10.5 oz) chicken livers, finely chopped 300g (10.5 oz) chicken livers, finely chopped
• 200g (7 oz) bacon, finely chopped 200g (7 oz) bacon, finely chopped
• 100g (3.5 oz) pistachios, shelled and roughly chopped 100g (3.5 oz) pistachios, shelled and roughly chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 eggs 4 eggs
• 100ml (3.4 fl oz) brandy 100ml (3.4 fl oz) brandy
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 23g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a terrine mold or a loaf pan with butter or oil.
2. 2.
   In a large mixing bowl, combine the minced pork, chopped chicken livers, bacon, pistachios, onion, garlic, parsley, thyme, rosemary, allspice, nutmeg, salt, and black pepper. Mix well.
3. 3.
   In a separate bowl, whisk together the eggs, brandy, and heavy cream. Pour the egg mixture into the meat mixture and mix until well combined.
4. 4.
   Gradually add the breadcrumbs to the mixture, stirring until it reaches a thick consistency.
5. 5.
   Transfer the mixture into the greased terrine mold or loaf pan, pressing it down firmly to remove any air pockets.
6. 6.
   Cover the terrine mold or loaf pan with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the terrine mold or loaf pan.
7. 7.
   Bake in the preheated oven for 1 hour and 30 minutes, or until the terrine is cooked through and firm to the touch.
8. 8.
   Remove the terrine from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to develop and the terrine to set.
9. 9.
   To serve, carefully unmold the terrine onto a serving platter and slice into thick slices. Serve chilled.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for a moist and flavorful terrine.
• Chicken livers — Make sure to finely chop the chicken livers to ensure they are evenly distributed throughout the terrine.
• Pistachios — Use shelled pistachios and roughly chop them for a delightful nutty texture in each bite.
• Fresh herbs — Opt for fresh herbs to infuse the terrine with vibrant flavors. If unavailable, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a smoother texture, pass the meat mixture through a food processor before adding the breadcrumbs.
• To enhance the flavor, marinate the meat mixture overnight in the refrigerator before baking.
• Serve the terrine with crusty bread, cornichons, and a dollop of Dijon mustard for a classic French experience.
• Experiment with different combinations of herbs and spices to create your own unique flavor profile.
• Leftover terrine can be enjoyed cold or gently reheated in the oven.

Serving advice

Serve the French Terrine chilled, allowing the flavors to fully develop. Accompany it with crusty bread, pickles, and a glass of red wine for a delightful appetizer or light lunch.

Presentation advice

To present the terrine beautifully, garnish the serving platter with fresh herbs such as parsley or thyme. Arrange the sliced terrine neatly on the platter, showcasing the layers and textures.