Herbies Spices Recipes
Provencale Pork and Veal Terrine
Description
Adapted from Entertaining with Margaret Fulton (Paul Hamlyn 1971), this classic terrine never goes out of style.
Ingredients
At a glance
Chicken & Pork
Miscellaneous
Red Meat
Makes
4-6
500g each pork mince and veal mince
1 clove garlic
2 teaspoons Herbie's Spices Sea Salt, ground
2 teaspoons Herbie’s Spices Herbs de
1 large egg
1 tablespoon plain flour
grated rind 1 lemon
½ cup dry white wine or vermouth
3 crushed Herbie’s Spices Juniper Berries Hand Picked
250g bacon rashers, rinds removed
Methods/steps
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Combine the meat with the garlic, salt, herbs and spices.
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Add beaten egg and flour and combine thoroughly.
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Stir in lemon rind and vermouth.
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Place the juniper berries on the bottom of a 1 litre ovenproof mould or terrine dish and line with bacon rashers, slightly overlapping.
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Fill the dish with the meat mixture and fold the bacon rashers over the top.
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Add enough vermouth to cover the meat, cover, place on a baking tray and bake at 160ºC for 1½ hours.
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Remove lid, cover with foil and place a heavy weight on top and allow to cool.
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Turn out of dish and serve sliced.
Additional Tips
If your butcher doesn’t have veal mince, use best quality ground beef. Delicious served with cornichons and thinly sliced sourdough toast.
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