Homemade Terrine Of The Day Recipe

Terrine Preparation

1. 1

   Prepare the Gelatin

   Soak the gelatin sheets in cold water for about 5 minutes until softened. Drain and set aside.

2. 2

   Cook the Onions and Garlic

   In a skillet, heat the cooking fat over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

3. 3

   Mix the Meats

   In a large bowl, combine the ground pork shoulder, ground pork belly, and cleaned chicken liver. Add the sautéed onion and garlic, chopped thyme, Dijon mustard, salt, and black pepper. Mix well until all ingredients are combined.

4. 4

   Incorporate Gelatin

   Gently heat the mixture in the bowl and stir in the soaked gelatin until fully dissolved.

5. 5

   Prepare the Terrine Mold

   Line a terrine mold with parchment paper, leaving some overhang for easy removal later. Preheat the oven to 160°C (320°F).

6. 6

   Layer the Mixture

   Spoon the meat mixture into the prepared terrine mold. Press down firmly to eliminate air pockets. Place the bay leaves on top.

7. 7

   Bake the Terrine

   Cover the terrine with its lid or aluminum foil. Place in a baking dish filled with hot water (water bath) and bake for about 1.5 hours or until the internal temperature reaches 70°C (158°F).

8. 8

   Cool and Refrigerate

   Once baked, remove the terrine from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 6 hours or overnight.