250grams0.55 pounds approximately 20 thin long slices prosciutto
1large garlic clovefinely chopped
2teaspoonsfresh lemon thymechopped
½bunch¼ cup fresh basil, finely chopped
85grams¾ 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.
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?Recipe Hazard ZonesThe great thing about this 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.Special Ingredients for this RecipeProscuitto 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 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 leftover Pork & Veal TerrineLeftover 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.