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    You are in: Home / Recipes / Provencal Terrine Recipe
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    Provencal Terrine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    LilKiwiChicken's Note:

    A Peta Mathias recipe. If you cannot mince your own pork (or if your butcher can't do it for you) you can substitute lean pork mince - but it might not be the same! You can also substitute dried herbs for the fresh, just use half the amount. Any combination of herbs will do, but sage & rosemary can be a bit overpowering. Any combination of the spices are fine as well.

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Coarsely grind the pork meat, fat and chicken livers together.
    2. 2
      Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
    3. 3
      Place the meat into a bowl with the remaining ingredients and mix well with your hands.
    4. 4
      Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
    5. 5
      Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
    6. 6
      When cool, remove the weight and refrigerate for 2 days before eating.
    7. 7
      Serve as an appetiser or just eat in thick slices with bread & pickles.

    Ratings & Reviews:

    • on November 13, 2010

      45

      I have used this recipe as the basis for my own pâtés de campagne and it works very well, although I have added additional pork and incorporated bacon into it as a lining for the terrine and as a topping for the pâté. I also left out the chervil since mine had died already, but I did find nice handsfuls of tarragon, marjoram and thyme. To make it simpler I grind everything but the liquids and spices together at the same time. Grinding the meats at home results in too soft a mixture, so I also add thin slices of pork to create more texture. My terrine has a cover which I use while everything is cooking in the bain marie. I have my oven temperature at 350° and cook it for two or more hours, or until the internal temperature is at least 160°. We let it sit in the refrigerator for a day or more and then serve it with baguettes and cornichons.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Provencal Terrine

    Serving Size: 1 (1430 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.2
     
    Calories from Fat 164
    73%
    Total Fat 18.2 g
    28%
    Saturated Fat 7.7 g
    38%
    Cholesterol 105.9 mg
    35%
    Sodium 479.2 mg
    19%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    fresh chervil

    fresh marjoram

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