This is a great recipe. I have made it many times but this time Maus offered to make it and I was very quick to accept.
I needed a recipe for a luncheon. We had already tried one recipe that turned out to be a disaster so Maus was keen for us to have something she knew and liked. If that meant making it herself, she was willing to do it. The alternative (from her eyes) was another weird concoction from me.
This recipe is fantastic for a summer luncheon as it must be made at least a day ahead and can (according to the recipe) be made up to one week ahead. On the day, all you have to do is turn it out and slice it.
The recipe is supposed to make one terrine but I find it makes two. Therefore, be prepared with two loaf tins (9cm x 22cm) and substantially more bacon than the recipe calls for so you can line the second tin, if need be.
You will also need two weights to weigh down the terrines after they come out of the oven. I usually use a paving brick wrapped in a plastic bag.
I didn’t serve the terrine with any accompaniments (I didn’t think ahead) but a nice, spicy chutney or redcurrant jelly would go perfectly.
This recipe is from The Australian Women’s Weekly Easy Entertaining Cookbook.
- 500g veal steak, minced
- 2 chicken breast fillets (about 500g), minced
Either buy the veal and chicken already minced or mince it yourself. Maus bought both already minced from Woolworths as we were in Perth with no mincer or food processor.
- 3 bacon rashers, minced
We minced the bacon in our little Oska. It is amazing how innovative you can be, when necessary.
- ⅓ cup dried apricots, finely chopped
- ¼ cup dry white wine
- 30g butter
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- ½ cup parsley, chopped
- 2 eggs, lightly beaten
- 1 cup stale breadcrumbs
- 1 tbs* drained canned green peppercorns
- 12 large bacon rashers, extra
The recipe calls for 6 extra bacon rashers but, as I mentioned above, I always end up with two terrines so you will need, at least, 12 large bacon rashers to line the two loaf tins.
* These are 20 mil tablespoons.
Mince or process veal, bacon and chicken finely.
- Soak apricots in wine for 1 hour.
- Line the base and sides of two 9cm x 22cm loaf tins with the extra bacon. See the picture above. Let the bacon hang over the edge. This is later folded over the top of the terrine.
- Drain the apricots and reserve any non-absorbed wine.
- Melt butter in a frying pan, add apricots, onion and garlic, saute few minutes or until onion is soft.
- Remove contents of pan to a large bowl.
- Stir in veal, bacon and chicken.
- Add parsley, eggs, reserved wine, breadcrumbs and peppercorns.
- Mix until well combined – Maus used her hands for this.
- Spoon meat mixture into dishes, press down firmly and then fold the bacon over the top.
- Cover the terrines with foil.
- Place terrines in a baking dish with enough hot water to come halfway up the sides of the dishes.
- Bake at 180°C for one hour.
- Remove terrines from the baking dish.
- Place the brick (or whatever you are using) on top of terrine. Make sure the weight you are using fits inside the pan as it needs to press down on the terrine.
- Place terrines in refrigerator (with brick still on top) and leave overnight.
- The next day, remove the brick.
- On the day of serving, turn out terrine onto a platter and slice.