This pork and veal terrine Recipe is super easy to make and incredibly tasty. Deliciously studded with pistachios and basil. It's perfect for picnics and entertaining. A winning terrine recipe!
I think we all have go to recipes when we are entertaining, and this terrine is one of mine. It needs to be made a day ahead. I find making it two days before the event is even better, it lets the flavours all meld together.
It is one of my make and forget recipes. Perfect when catering to a crowd. Simply assemble, bake and place in the fridge until your hungry guests arrive.
A shining addition to a buffet. You can serve the pork and veal terrine whole. Or do what I like to, and cut a few slices to show the thin prosciutto casing, basil, and pistachios.
I love bringing this along on a picnic as it travels so well. A solid brick of tasty goodness. Plus pork and veal terrine is a match made in heaven with crusty baguette, cornichons, and salad. All entertaining should be this easy!
Step by Step Recipe Walkthrough
Line a 10cm x 22cm (4" x 9") loaf tin with baking paper. Place pieces of thinly sliced prosciutto overlapping and extended out over the rim of the tin.[/caption]
Place pork and veal terrine mixture in the tin. Press down firmly to remove any air bubbles and ensuring mixture is pressed in to the corners of the tin.
Fold the visible prosciutto slices over the top of the terrine to completely cover the top.
Top of the terrine is completely covered with prosciutto. It's now ready for the oven!
Recipe Hazard Zones
The great thing about this pork and veal terrine recipe is that it is easy peasy. The main hazard is extending your prosciutto when lining the tin to ensure you have enough overlapping to cover the top of the terrine.
Don't bypass the weighting of the terrine in the fridge as it is an important step for the texture of the finished terrine.
Proscuitto isn't a special ingredient, but do be picky when purchasing for this recipe. Go to your delicatessen and request long thin slices. You don't want short slices from the end of a whole prosciutto.
You can also substitute thin slices of bacon if you are having a problem finding prosciutto. But make sure the bacon slices are super thin.
What to do with the leftovers?
Leftover pork and veal terrine keeps well in the fridge for a few days. Make sure it is stored covered well and in an airtight container. Leftover terrine can be used on sandwiches or as part of a cheeseboard.
I have even frozen this terrine in the past. Wrap leftover terrine well in a few layers of plastic wrap and then foil. When ready to use defrost in the fridge.
If you don’t eat pork you could substitute it with chicken and omit using the prosciutto. Maybe instead wrapping it in thinly sliced lengthways zucchini?
As mentioned this is a go to recipe for me when entertaining. Especially if I'm entertaining a large group. It is also great when you need to take a plate to a gathering. Only problem with that is you won't get to enjoy the leftovers!
Other Recipes You Will Love
Pork, Duck and Fig Terrine - you will feel like the master of charcuterie
Smoked Trout and Potato Rosti - these guys will give you the ultimate trout pout
Oven Baked Popcorn Cauliflower - once you cauli pop you can't stop
Smoked BBQ Pork Belly - with easy flat breads and apple slaw
Chilled Corn Soup with Crab - and the added punch of gin picked tomatoes
Easy Pork and Veal Terrine
- 10cm x 22cm (4" x 9") loaf tin
- Baking Paper
- Aluminium Foil
- heavy tin cans to use as weights
- large mixing bowl
- 500 grams (1.1 pounds) fatty pork mince
- 500 grams (1.1 pounds) veal mince
- 250 grams (0.55 pounds) approximately 20 thin long slices prosciutto
- 1 large garlic clove finely chopped
- 2 teaspoons fresh lemon thyme chopped
- ½ bunch (¼ cup) fresh basil finely chopped
- 85 grams (¾ cup) shelled pistachios coarsely chopped
- Preheat your oven to 180°C (360°F) or 160°C (320°F) fan forced.
- Line a 10cm x 22cm (4" x 9") loaf tin (or close to) loaf tin with baking paper. Make sure the piece of baking paper is large enough that you can fold it back over the terrine to cover the top.
- Layer prosciutto slices overlapping and extending out over the tin rim. The prosciutto extended out over the tin rim will fold back over the terrine mixture to cover. You will use roughly 12 - 14 slices of prosciutto. Once you are happy with the coverage and are sure there will be enough overhanging prosciutto to cover the top of the terrine chop up the leftover prosciutto. This will be added to your terrine mixture.
- In a large bowl place all of your ingredients plus the leftover prosciutto. Mix well with your hands and season with salt and pepper. To taste for seasoning, fry a small patty (size of a 20c piece) of the mixture in a pan and taste. Adjust seasoning if needed.
- Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result., removing air bubbles and getting the mixture into the tin corners.Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces inover the top first.
- Fold excess baking paper over the terrine. If you haven’t left a long enough piece, just use a little more. Then cover with a double thickness of foil. Securing it well around the edges.
- Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes.
- Once finished baking, remove terrine from the oven and baking dish. Leave foil on and then place a heavy weight on top your terrine (eg tomato cans). Once terrine has cooled to room temperature place in the refrigerator over night.
- When ready to serve, remove from tin and plate.
- Serve with crusty bread and cornichons.
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