Provencal Terrine Recipes

PROVENCAL TERRINE

Steps:

• Coarsely grind the pork meat, fat and chicken livers together.
• Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
• Place the meat into a bowl with the remaining ingredients and mix well with your hands.
• 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.
• 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.
• When cool, remove the weight and refrigerate for 2 days before eating.
• Serve as an appetiser or just eat in thick slices with bread & pickles.

PROVENCAL VEGETABLE AND GOAT CHEESE TERRINE

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
• Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
• Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
• Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
• Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.

JAMES BEARD'S PATE DE CAMPAGNE PROVENCALE

Steps:

• Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it's cooked through. Taste and adjust seasonings if necessary.).
• Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
• Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
• To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.