Country-style terrine

Country-style terrine

Dean Cambray

I love to serve this chunky terrine as part of a ploughman’s lunch. Add some good cheddar cheese, pickles and slices of apple and serve with crusty bread.


Quantity Ingredient
20 long rashers smoky bacon, rinds removed
2 tablespoons olive oil
1 onion, finely diced
1 garlic clove, crushed
500g minced lean pork (or veal)
500g minced pork belly (or shoulder or neck)
1/4 cup ham, diced
2 tablespoons dijon mustard
3 tablespoons brandy
3 tablespoons green peppercorns
2 tablespoons thyme, chopped
2 tablespoons parsley, chopped
1/2 cup pistachio nuts
1/2 tablespoon salt
1 teaspoon freshly ground black pepper


  1. Preheat the oven to 175ºC and lightly oil a 1 litre terrine mould. Line the mould crosswise with the bacon rashers, leaving enough of an overhang to bring up and over the top of the terrine.
  2. Heat the oil in a heavy-based frying pan and sweat the onion and garlic gently until soft but not coloured. Tip into a large mixing bowl and leave to cool.
  3. Add the remaining ingredients to the bowl and use your hands to mix everything together evenly. Tip the mixture into the prepared mould, packing it well into the corners to prevent air bubbles. Bang the mould on your work surface a few times to help it settle then bring the ends of the bacon rashers over the top of the terrine.
  4. Transfer the terrine to a deep oven tray and pour in enough hot water to come halfway up the sides. Cover the terrine mould with its lid or aluminium foil and cook for 1½ hours. The terrine is cooked when the internal core temperature reaches 72ºC or when the juices run clear.
  5. Remove the terrine from the water bath and place a weighted board or plate on top. When cool, transfer to the refrigerator and leave overnight before removing the weights. Terrines are usually better after a few days, as the flavours mature and improve.
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