Farmhouse Terrine with Pistachios

Meat terrine can be served as an appetizer or main dish. It can be enjoyed warm or cold. It is perfect for picnics or festive dinners. Serve it with bread, butter, pickled vegetables, and sweet-sour marmalades or chutneys.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 105 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 15 g Butter, unsalted

  • 3 pieces Shallot

  • 250 g Meat, veal, liver

  • 0.5 piece Spices, bay (leaves)

  • 0.25 teaspoons Spices, thyme, dried

  • 350 g Meat, veal, back

  • 450 g Meat, pork, shoulder

  • 250 g Meat, pork, smoked ham

  • 100 g Pistachio

  • 1 pinch Spices, cinnamon, ground

  • 0.25 teaspoons Spices, cloves, ground

  • 0.25 teaspoons Spices, pepper, red or cayenne

  • 2 pinch Spices, pepper, black

  • 1 teaspoon Salt, table

  • 120 ml Alcohol, Wine, White

Steps

  1. Preheat the oven to 175 degrees Celsius. Peel and finely chop the shallots. Clean the liver, veal, and pork, and cut them into approximately 2.5 cm pieces. Cut the ham into small pieces. Coarsely chop the pistachios.

  2. Melt the butter in a pan and slowly sauté the shallots until softened but not browned. Add the pieces of calf liver, thyme, and bay leaf. Cook for about 2 minutes, stirring occasionally, until the liver pieces are nicely seared. Remove the pan from the heat and let the contents cool slightly.

  3. Coarsely chop the veal pieces in a food processor. Transfer the chopped meat to a bowl, then coarsely chop the pork in the food processor. Add the chopped pork to the bowl with the veal.

  4. Once the sautéed liver has cooled slightly, remove the bay leaf and transfer the liver, shallots, and thyme to the food processor. Process until a smooth pâté forms, then add it to the bowl with the meat. Add the ham, pistachios, spices, and wine. Mix the ingredients thoroughly with clean hands to evenly distribute the spices.

  5. Transfer the mixture to a deep rectangular clay baking dish (approximately 1.5 liters in volume). Use a spatula or spoon to spread it evenly and smooth the top. Cover the dish with foil and place it in a larger deep baking dish. Pour boiling water into the larger dish, then place it in the oven. Bake the terrine for about 90 minutes or until the internal temperature reaches 75 degrees Celsius.

  6. Once the terrine is baked, drain any excess fat if necessary. Let it cool to room temperature, then refrigerate it for a few hours (preferably overnight) to chill thoroughly. Slice the chilled terrine into desired thickness and serve with bread, chutneys, and pickled vegetables.

Nutrition Information (Per 100g)

  • Calories: 186.5 kcal
  • Fat: 10.45 g
    • Saturated Fat: 2.77 g
  • Carbohydrates: 3.74 g
    • Sugars: 0.58 g
  • Protein: 16.78 g
  • Fiber: 0.77 g