Quote:
Originally Posted by JP10
I had to google what terrine is haha. Any chance you can describe the taste/texture and relate it to something more common? Definitely interesting lol.
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Terrine is on the charcuterie spectrum. This one is made with pork shoulder, pork belly, chicken livers, pistachios, cream and shallots, seasoned with cognac, herbs and spices. Wrapped in prosciutto.
Method: clean livers, marinate overnight in cognac and spices. Next day grind all meat, mix with shallots and cream, and fill a mold or pan lined with prosciutto. Add herbs, cover with foil and bake in a Bain Marie to 63C internal temp. Chill overnight. Unmold, slice and enjoy at room temperature or chilled. Can be kept frozen.
Flavor is a nice blend of pork and liver, with ham notes from the prosciutto. The herbs are nicely present. Think of it as a toned-down Braunschweiger or amped-up ham. The meat is ground, giving a coarser texture than a puréed item like braunschweiger or bologna.