Planning a picnic soon? Choose from our selection of French-inspired terrines and pâtés.
Add this impressive starter to your Christmas menu and turn a family meal or dinner for friends into a really special occasion
Once we have got across the channel we buy a lovely fresh stick ‘pain’ for our first picnic and then spend time poring over the wonderful offerings on the delicatessen counter. Which c…
This terrine takes humble ingredients like chicken and turns them into something special. Get The Chopping Block's recipe.
In a shallow pan combine the olive oil, lemon juice and soy sauce. Whisk in the honey, herbs and seasonings. Set aside. Very thinly slice lengthwise the
Wrapped in streaky bacon and studded with cranberries and pistachios, this terrine recipe makes a delicious starter for Christmas Day or dinner parties.
A make-ahead starter like no other, this chicken and pork terrine with whisky, cranberries and pistachios offer layers of festive flavour and will leave you and your guests wanting another. We’ve got more exciting terrine recipes for you to discover, such as this classic ham hock terrine.
Fancy making a Greek Vegetable Terrine?
A method for making a thoroughly professional job of a terrine, as demonstrated by Valentine Warner
This chicken terrine recipe is great for an Australian Christmas, picnics or any occasion.
This Chicken Terrine is so incredibly easy to make and you can make it in advance. All part of a plan to make your Christmas dinner fuss-free. The Chicken Terrine appeals to me, because it is made with ingredients I can easily source. It is affordable and I don’t have to be a cooking guru […]
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
Adapted from Closet Cooking. This recipe uses Australian cup measurements
Planning a picnic soon? Choose from our selection of French-inspired terrines and pâtés.
Eggplant and roasted red pepper terrine recipe, with sliced eggplant, roasted red bell peppers, parsley, Brie or Mozzarella, in a fresh tomato sauce.
You'll need a ring mould to make this terrine and it's much easier than it looks. It's filled with chicken, leek, tarragon and pork mince for a juicy finish.
Donal Skehan’s ham hock terrine is easy to prepare in advance and makes an impressive starter or lunch centrepiece.
Terrines are for me one of the most delightful things in the world. What looks like a rectangular block of 'not much' when it first arrives at the table, is sliced to reveal the most glorious array of colours and textures within. And oh my - the flavours! A perfect picnic food. And one of those things that gets better after a day or two when the flavours are able to develop. I love using Ham Hocks and often have at least one on my fridge. I think most people use them only for soups but I like to use them in a few ways. Slow roasting is a fave- leaving melt in your mouth chunks of delicious ham. You may remember this recipe for Slow Braised Ham Hocks that became Ham Hock Hash. Mmmmm porky goodness. HAM HOCK & CHICKEN TERRINE: This is a SUPER EASY recipe but requires a little planning ahead. This terrine needs to be started the day ahead as it needs to set in the fridge overnight otherwise a very easy recipe. I grind my own chicken (thigh meat) into mince by pulsing it- I like to do this so the texture is not all the same, however using pre-minced chicken is ok too. WHAT YOU WILL NEED: 1 braised ham hock, bone & skin removed & meat pulled off in chunks (follow this recipe to slow braise) 500g chicken mince (see recipe notes above) 1 cup frozen peas 2 cloves garlic 2 whole allspice 1 heaped teaspoon fennel seeds 1/2 cup roughly chopped parsley 1 egg S & P bacon rashers METHOD: Preheat oven to 180C. Line a terrine dish with bacon rashers - leave some over hanging to fold over the top of your terrine. Grind the allspice, fennel seeds & garlic in a mortar and pestle to a paste. In a large bowl add the chicken mince, garlic paste, chopped parsley, peas, egg and the chunks of ham hock. Add a generous amount of S & P. Mix together very well. Now press down the meat mix into the terrine dish firmly and fold the rashers over the top and neatly tuck in. Pop the lid on the terrine dish. (If you don't have a terrine dish- a loaf tin will suffice and cover with alfoil ) Place the terrine dish into a deep roasting dish and pour enough boiling water in so that it comes about half way up the side of the Terrine dish. Place into oven and bake for an hour. Remove from oven and allow to cool in the dish. Remove and pour out excess liquid. Leave Terrine in the dish and cover with kitchen wrap. Put some weight on to the terrine (I use a well wrapped brick as it fits perfectly!) and place into the refrigerator overnight. Now unwrap and slice heartily! Serve alongside some really good Sourdough, some zingy pickles and some extra tasty crumbly cheese. Will keep for up to 4 days in the fridge- but ours never lasts that long!
Australian Gourmet Traveller wine match recipe for pickled pork and parsley terrine.
It really has to turn spring now! I even made a mediterranean vegetable terrine the other day to lure spring over. I may be a little too optimistic, given that I now live in a country where winter lasts until the end of April. But I had way too much braised beef and meat stews in the last couple of months, and now I'm craving something less hearty and savory but fresh and healthy. I found this recipe in one of my mediterranean cookbooks and instantly fell in love. You'll see, the to-do list for this dish is long. Vegetable dishes usually require a little bit more work. But it's actually quite easy to prepare, once you figured it out. The result not only looks impressive and tastes delicious, it'll definitely add more color and fancy to your spring/summer buffet. Ok, I try to keep it as short as possible, also because I accidentally erased my first draft, which was really, really long.... Here is what you need: 2 red peppers (quartered and seeded) 2 yellow peppers (quartered and seeded) 2 zucchini (sliced lengthwise) 1 eggplant (sliced lengthwise) 1 red onion (cut in rings) 1 garlic clove (finely chopped) 75g raisins 1 tbsp balsamico vinegar 1 tbsp white wine or red wine vinegar 2-3 tsp tomato paste 400-500ml tomato juice 4-5 tsp powdered gelatine basil leaves salt, pepper olive oil Directions: Line a baking sheet with parchment paper. Place the peppers on the baking sheet, skin side up, put them on the upper rack of your oven, turn on the broiler and broil them until their skin has turned black. You'll will only be able to easily peel the skin off the flesh with your fingers, once it has burnt completely. just make sure to let the peppers cool down for a few minutes before you start peeling, otherwise you'll burn your fingers. Sprinkle salt over the egg plant slices and let them sit for a bout 20-30 minutes. The salt draws out the excess water of the eggplant which otherwise makes it mushy and unappetizing. Once enough water has been "sweated out" pat slices dry with paper towel. Just like the peppers, place the egg plant slices on a parchment paper covered baking sheet, brush the upper sides with some olive oil and broil until golden brown. Then do the same thing with the zucchini slices. In a pan heat up 2 tbsp of olive oil. Add onion rings and garlic and sauté until onions are translucent. Add tomato paste and both vinegars, and cook for about five minutes. Slightly grease a bread pan (or even better: a terrine pan) with some vegetable oil. Line with plastic wrap and allow the plastic wrap to hang over the edge of the pan. In a saucepan heat up the tomato juice. Add the gelatine and stir until dissolved. Cover the bottom of the bread pan with a thin layer of the tomato juice. Now start layering the vegetable slices and onion-raisin mix. It doesn't really matter in which order you place the vegetables in the pan. But it'll probably be best to start off and finish with the peppers and have the onion-raisin mix be in the middle. Make sure to always pour a little bit of the tomato juice on top of each new layer. You can also press each layer down with your hands so that the juice spreads evenly and gets in every corner of the pan. In between season with salt and pepper. After you have placed the last vegetable layer on top of the others pour the remaining tomato juice over it. Chill in the refrigerator for a couple of hours or overnight, until gelatine has set. By pressing a big plate on the top of the bread pan, turn the terrine upside down. Remove the pan and the plastic wrap. Decorate with basil leaves and serve! Notes: I served my terrine with a yoghurt sauce I quickly made the next day. I just mixed yoghurt with some heavy cream, stirred in some finely grated cucumber and chopped mint, and seasoned with salt, pepper and a bit of sugar. PS: There will definitely be more terrine in the future. Next time probably with some meat in it, as well. PPS: Now that our chickens have turned into awkward teenagers and we had to put them into their coop, we decided to get our second batch of cuteness for the brooding box...
This easy chicken and pork mince terrine with egg centre is a delicious centre piece for you Christmas table or any summer entertaining. This dish is served cold so it makes for a wonderful idea for a picnic lunch.
Australian Gourmet Traveller recipe for pork and parsley terrine with pickled cherries.
The overnight pressing helps make this zesty terrine sliceable. We stamped out festive shapes from our toasts to add a fun factor
In his most enlightening new book, Simple Nature, Alain Ducasse offers Ten Principles for great cuisine. Among those are: Cook and Eat Seasonally and Eat More Vegetables and Less Meat. This is not a vegetarian cookbook but the role of vegetables and fruits dominates. When we think of terrine, we think of pork or duck […]
Sautéed mushrooms with garlic, rosemary and ricotta is delicious vegetarian appetizer.
_Terrine de Campagne_ The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."
Flash-grilled veggies give this layered terrine sweetness, while the punchy green chimichurri sauce makes for a stunning dish. Recipe at Chatelaine.com!
An easy to make tasty and economical terrine. Serve as a starter, for a light lunch or as part of a picnic or buffet spread.Best made the day before required as you need time for it to cool and set.
Rillettes are an entertainer's godsend. They're cheap, they're delicious, and they sound fancy. Your guests will think you worked hard on it. You didn't.
Terrines can sometimes be a bit labour-intensive but this Easy Salmon Terrine couldn’t be simpler. It makes a great starter or as a canapé with drinks!
Australian Gourmet Traveller and Jeremy and Jane Strode from Bistrode French entree recipe for rabbit and pistachio terrine
Terrine de poulet et bacon un délicieux plat de poulet pour accompagner tous vos déjeuners ou dîners, le servir aussi comme apéritif. une recette facile et pour toute la famille, testez-la. INGRÉDIENTS 25 tranches de bacon 750 g de porc haché 800 g de poulet haché 3 gousses d'ail écrasées 2 c.à.s de thym frais hachées 12 cl de brandy ou autre alcool. 3 oeufs, légèrement battus 80 g de pistaches non salées 2 c.à.s de feuilles de persil plat hachées 75 g de canneberges séchées sel poivre PRÉPARATION D'abord faites chauffer votre four à 180° et beurrez un moule à cake. Puis tapissez le moule avec les tranches du bacon en laissant une partie en dehors du moule - pour couvrir après. Ensuite mettez tous les ingrédients dans un grand saladier et ajoutez en dessus un peu du sel et poivre, mélangez bien le tout avec vos mains afin que tout soit combiné. Versez le contenu du saladier dans le moule - sur les tranches du bacon - appuyez bien puis couvrez avec la partie en dehors des tranches. Une fois c'est fait scellez le moule avec du papier aluminium puis mettez le moule dans une grande casserole remplie d'eau bouillante - couvrir la moitié du moule. Mettez la grande casserole dans le four pour une cuisson de 80 minutes ensuite retirez votre moule et laissez le refroidir. Retirez le papier aluminium puis coupez un morceau de carton pour l'adapter au haut de la terrine, Mettez le carton en dessus du moule puis faites alourdir avec des boîtes de conserve et mettez le moule au frigo pour toute une nuit. Le lendemain retournez la terrine su un plat puis coupez en tranches et servez
