Pork, Veal and Chicken Terrine..mouthwatering meatloaf to serve hot or cold

Posted April 17th, 2014 by Mimi

We love a good roast dinner as much as the next person but as we'll be lunching near the beach on Easter Sunday, we're doing things picnic style.

On our menu is a lush Pork and Pistachio terrine, some wasabi coleslaw and polenta triangles grilled and served with my Tomato Relish.

If you'd like to have lunch with me (in spirit at least), then here's my recipes.

Tomato Relish here.

My Wasabi Coleslaw is make with finely shredded wombok, carrot and thinly sliced snow peas and radishes, tossed with 1/2 cup egg mayo and a heaped teaspoon of Wasabi.

And here's how to make my terrine. You need to start this the day before you want it.

You'll need:

1 large loaf pan

A brick or other heavy weight like tinned spaghetti

2 tablespoons butter or margarine

2 onions, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

500gms pork or veal mince

500gms chicken or turkey mince

4 eggs, hard boiled and shelled, left whole

1/4 cup thickened cream or apple juice

3 eggs, lightly beaten

1-2 teaspoons salt

1/2 teaspoon each allspice, dried rosemary and dried thyme

Then just:

Preheat the oven to 180C or 170C fan forced.

Grease the loaf pan.

Melt the butter in a large frypan and add the onion and garlic, frying until translucent.

In a large bowl, combine the remaining ingredients, except for the hard boiled eggs, and add the onion and garlic. Mix well.

Spoon half of the mixture into the loaf pan and make a channel in which to seat the hard boiled eggs. Line them up along the channel, keeping them close together along the length. Spoon the rest of the mince mixtures over the top of the hard boiled eggs, press down to compress the mixture around the eggs, and smooth the top.

Place in a large roasting pan and fill the roasting pan to half way with hot water. Cover the terrine with aluminium foil and carefully place in the oven. Be very careful as the pan will be heavy and the water will slosh about a little.

If you're cooking one large terrine, allow 2- 2 1/2 hours covered and 30 minutes uncovered. For two smaller ones, allow 1 3/4 hours covered and another 30 minutes uncovered. All ovens are different though, so check yours 30 minutes before the suggested time and see if it's firmed up in the middle and the juices run clear if a hole is poked in it. If so, it's done and just needs browning.

Remove from the oven when cooked and browned and allow the terrine or terrines to cool.

Recover them with foil and place the brick or books on top to compress them. Refrigerate with the weight on top overnight to set and compact.

The next day, remove the weights and the foil.

Dip the whole pan quickly in a sink of warm water to allow the juices to loosen the terrine and turn it out on to the serving platter.

Slice thickly to serve.

This is like a really luscious cold meatloaf and is very satisfying and filling. You can serve it with bread rolls and salad, or as a plated meal like I am.

I hope you all have a very Happy and Blessed Easter.


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