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pork and veal terrine with salad
Tags: pork, veal, terrine, recipe, lunch, dinner, tea, italian,

Recipe by mmsdum3;
0 votes recorded (0 rating)


Total Cooking Time: 60 minutes & above
2 Servings
  • basil50 garlic100
  • lemon thyme10 Pistachios100 grams
  • pork mince500 prosciutto250
  • veal mince500

Cooking Method

  • Step 1
    coarsely chop pistachios. finely chop garlic. chop lemon thyme. finely chop basil.
  • Step 2
    Preheat oven to 180 C. Line a 10 x 22cm (or close to) loaf tin with baking paper. Make sure you the piece of baking paper is large enough that you can fold it back over the terrine. Then layer with prosciutto slices as shown in the photos below. You will only use around 12-14 slices to line your tin with.
  • Step 3
    Once you have lined your tin and you are happy with coverage, chop up the remainder of the prosciutto to go in the terrine.
  • Step 4
    Place all of your remaining ingredients in a large bowl including prosciutto. Season with salt and pepper and mix well with your hands.
  • Step 5
    Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result. Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces in first.
  • Step 6
    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.
  • Step 7
    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.
  • Step 8
    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.
  • Step 9
    Remove from tin and plate and the dish is ready to serve.

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