Name: Cadot Restaurants CHEF’S TERRINE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 500 grams Ground pork; 200 grams Chicken liver; 150 grams Bacon; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 2 tsp Fresh thyme, chopped; 1 tsp Salt; 1 tsp Black pepper, ground; 1 tsp Nutmeg, grated; 2 large Eggs; 100 ml Heavy cream; 50 grams Pistachios, chopped; 2 tbs Fresh parsley, chopped

Tom’s Town Vodka + Chambord + Pineapple + Lemon

FRENCH MARTINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Savor the exquisite layers of our Chef’s Terrine, a masterful creation that combines the finest meats and fresh herbs, beautifully crafted and served with a tangy house-made chutney. Each bite delivers a delightful medley of flavors and textures, making it the perfect starter to awaken your palate. Experience culinary artistry at its finest!

In a large bowl, combine the ground pork, chicken liver, and chopped bacon. Mix well.

Prepare the Mixture

Stir in the chopped onion, minced garlic, fresh thyme, salt, black pepper, and nutmeg into the meat mixture.

Add Aromatics

Beat the eggs in a separate bowl and add them along with the heavy cream to the meat mixture. Mix until well combined.

Incorporate Eggs and Cream

Gently fold in the chopped pistachios and parsley into the mixture.

Fold in Nuts and Herbs

Preheat the oven to 160°C (320°F). Grease a terrine mold or loaf pan with butter, and line it with parchment paper.

Prepare the Terrine Dish

Pour the mixture into the prepared terrine mold, pressing it down gently to remove any air pockets.

Fill the Mold

Cover the terrine with aluminum foil and place it in a water bath. Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 70°C (160°F).

Bake

Remove from the oven and let it cool completely in the mold. Once cooled, refrigerate for at least 4 hours before serving. Slice and serve cold.

Cool and Serve

Ground pork

Chicken liver

Bacon

Onion, finely chopped

Garlic, minced

Fresh thyme, chopped

Salt

Black pepper, ground

Nutmeg, grated

Eggs

Heavy cream

Pistachios, chopped

Fresh parsley, chopped

CHEF’S TERRINE

Indulge in our exquisite Escargot sautéed to perfection and nestled in a luxurious Pernod garlic cream sauce. This delightful dish offers tender snails bathed in a rich, aromatic blend of garlic and anise, creating a tantalizing experience that will transport your taste buds to the heart of France. Perfectly paired with crusty bread for a decadent dip, it's a must-try for adventurous palates.

ESCARGOT SAUTEED in a PERNOD GARLIC CREAM SAUCE

Indulge in our exquisite Opera Cake, a luxurious French dessert that harmoniously layers rich coffee-soaked almond sponge cake, velvety chocolate ganache, and creamy coffee buttercream. Each bite is a delightful symphony of flavors, elegantly finished with a glossy chocolate glaze. Perfectly crafted for those who appreciate the finer things in life, this cake is a true masterpiece in every slice.

OPERA CAKE

Indulge in our exquisite risotto, perfectly creamy and rich, infused with the fresh flavors of succulent sea scallops, tender shrimp, and luscious salmon. Each bite is enhanced by a vibrant tomato and red bell pepper sauce that adds a delightful sweetness and depth. This dish is a celebration of the sea, crafted to transport your taste buds to a coastal paradise.

RISOTTO WITH COMBINATION OF SEA SCALLOP, SHRIMP, SALMON, AND TOMATO RED BELL PEPPER SAUCE

Indulge in our succulent Rack of Lamb, expertly crusted for a perfect blend of flavors and textures. Paired with crispy fingerling potatoes, this dish is elevated by a rich Port wine reduction that adds a touch of sweetness. Garnished with luscious Mission figs, each bite promises a symphony of savory and sweet that will transport your taste buds to a culinary paradise.

RACK OF LAMB CRUSTED, FINGERLING POTATOES WITH A PORT WINE REDUCTION AND MISSION FIGS

Indulge in our Warm Chocolate Lava Cake, a decadent dessert that boasts a molten chocolate center that oozes with rich flavor at the first bite. Paired with a silky Vanilla Custard Sauce, this delightful treat is the perfect ending to any meal, delivering a symphony of warmth and sweetness that will leave you craving more.

WARM CHOCOLATE LAVE CAKE WITH VANILLA CUSTARD SAUCE

Indulge in our exquisite crab cake, crafted from the freshest lump crab meat and perfectly seasoned to bring out its natural sweetness. This delightful creation is pan-seared to a golden brown and served atop a bed of sautéed spinach. Drizzled with a rich balsamic reduction, it offers a harmonious balance of flavors that will tantalize your taste buds and leave you craving more.

CRAB CAKE WITH BALSAMIC REDUCTION AND SPINACH

Make CHEF’S TERRINE Recipe in just 2h . Savor the exquisite layers of our Chef’s Terrine, a masterful creation that combines the finest meats and fresh herbs, beautifully crafted and served with a tangy house-made chutney. Each bite delivers a delightful medley of flavors and textures, making it the perfect starter to awaken your palate. Experience culinary artistry at its finest!

Chef’s Terrine Recipe

Ingredients

Terrine Ingredients

Method

Preparation Directions