Savour the Flavour: The Show-Stopping Bad Boy – Pork and Veal Terrine Recipe

Are you ready for it?

As the seasons change and the weather hots up (in France),  gatherings become more leisurely, longer and a little more indulgent. There’s something special about sharing a delicious meal with friends, and that’s where this Pork and Veal Terrine recipe shines. This elegant dish is perfect for long lunches and entertaining friends, and its rich flavours and tender texture are sure to impress. If you’re not a fan of pork you can substitute it for chicken. 

The best part?

This terrine is surprisingly easy to prepare, making it a great option for hosts who want to wow their guests without breaking a sweat. And with its crowd-pleasing flavours, you can be sure that everyone will be asking for seconds (and maybe even thirds, or some to take home!).

When it comes to creating a truly exceptional terrine, the quality of your ingredients is paramount. Look for the freshest herbs, the finest meats, and a high quality prosciutto to ensure that your dish is packed with flavour and texture. The prosciutto should be finely cut, but not falling apart. If you’re not a prosciutto fan, zucchini slices could be a nice substitute. 

One of the secrets to a perfect terrine is cooking it low and slow.

By cooking the terrine at a lower temperature for around 2 hours, you’ll allow the flavours to meld together and the meat to stay tender and juicy. The result is a dish that’s both elegant and comforting. It can be done however in 90 minutes if you’re in a rush (if I’m in a rush that’s a sign to order in). Taking the time to cook is one of the greatest joys for me, therapeutic and calming. 

In this recipe, I’ll guide you through the simple process of creating a stunning Pork and Veal Terrine that’s sure to become a favourite in your household – this terrine is a total show-off’s secret weapon. It’s ridiculously easy to make, but looks like you spent hours in the kitchen (wink, wink). Serve this bad boy at your next gathering, and you’ll be the host with the most. Give it a try and let me know how you go! 

Pork and Veal Terrine Recipe: Let’s Get This Party Started!

Gather Your Ingredients for a Flavour Fiesta!

• 500g pork mince – the star of the show!
• 500g veal mince – the charming sidekick!
• 250g prosciutto, thinly sliced (about 12-14 slices) – the salty seductress!
• 2 large garlic clove, finely chopped (use a mini-mixer to save time) – the flavour bomb!
• Fresh parsley, basil and thyme, chopped (as much as you like) – the refreshing twist!
• Lemon zest to your liking – I usually use rind from 1 lemon and squeeze the juice in mix also
• 110g shelled pistachios, chopped – the crunchy fun!
• White wine (to drizzle lightly over the top before sealing the Terrine Tome) – and because everything’s better with a little wine, right?
• Salt and pepper to taste – the dynamic duo!
• A light dusting of nutmeg also if you like that flavour, I do.

Now, Let’s Get Cooking!

Preheat and Get Your Tin Ready:

• Preheat oven to 180°C (360°F) or 160°C (320°F) fan-forced. Time to get hot in here!
• Line the loaf tin (I prefer the glass pyrex one) with baking paper, leaving enough overhang to cover the top. 

Prosciutto Party Time:

• Layer prosciutto slices in the loaf tin, overlapping and extending over the rim. It’s like building a delicious prosciutto castle!
• Use about 12-14 slices for coverage, and chop the rest for the mixture. Don’t waste a single slice!

Mix It Up:

• Combine pork mince, veal mince, chopped prosciutto, garlic, parsley, lemon zest, thyme, basil, and pistachios in a bowl. Get in there with your hands and mix it like you mean it!
• Season with salt and pepper. You’re the chef, trust your instincts!
• Assemble the Masterpiece:
• Press the mixture into the prosciutto lined loaf tin, removing air bubbles and sprinkle some white wine over the top. You’re a terrine master now, ride the wave!
• Fold the overhanging prosciutto over the top, then cover with baking paper and foil. It’s like wrapping a present for your taste buds!

Bake, Cool, and Chill:

• Place the terrine in a baking dish with hot water halfway up the sides. It’s spa time for your terrine!
• Bake for 90 minutes (or as I mentioned above, 2 hours on 160°C), then remove and let cool to room temperature with a heavy weight on top. Patience is a virtue, my friends!
• Refrigerate overnight. The anticipation stage begins, time to crack another bottle of wine!

The Grand Finale:

Remove from tin, slice, and serve with crusty bread and cornichons, and a condiment of marmalade or jam such as orange, or a red current jelly. I love cumberland sauce on a terrine also.  The moment of truth has arrived! Enjoy your delicious Pork and Veal Terrine!

Stay tuned for more updates from our adventures in France, and I’ll be sure to share some of my favourite recipes, including the terrine I made at the farm. You can follow my Facebook or Instagram for updates. More later this week.