Super Mega Ultra Terrine Recipes

MUSHROOM TERRINE

Steps:

• Slice the mushrooms.
• Melt in the butter in a large pan and add the mushrooms and onion, if using, sauté until all of the water has come out of the mushrooms and evaporated.
• Preheat oven to 400°.
• Beat eggs, flour, salt, pepper in a big bowl.
• Add cooked mushrooms and mix.
• Pour into greased loaf pan or terrine.
• Cook in a bain marie, a large pan filled with water that you put the loaf pan into for 40 minutes.
• Cool a bit, unmold.
• Cut into slices or cubes.
• Eat as is or add a bit of white sauce.
• I like it room temp, in cubes, as is.

COUNTRY TERRINE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C.
• Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly.
• Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary.
• Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil.
• Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve.

SALMON AND CUCUMBER TERRINE

Steps:

• Line a long baking tin with cling film and layer the slices of salmon the same way until they lap over the sides. Mix the remaining salmon with the cream cheese.
• Use a vegetable peeler to get long thin strips of cucumber, layer them on the base of the tin, top with the salmon and cream cheese mix and repeat until mixture is used.
• Cover the entire dish with the salmon slices overlapping the tin, tightly cover with cling film and refrigerate. Place a tin or something heavy on top of the pan to help it mould together.
• Refrigerate overnight, remove from fridge just before needed, unwrap and slice, serve with salad or brown bread.

THREE COLOR CHEESY APPETIZER TERRINE

Steps:

• Equipment needed: loaf pan (5 ¾ X 3 ½ X 2 ¼), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve.
• Place pesto in a small sieve set over a bowl.
• Let sit for about 30 minutes to drain away excess oil.
• Meanwhile drain oil from tomatoes.
• Pat tomatoes dry with a paper towel to remove excess oil.
• Place tomatoes in small food processor or blender and chop very finely.
• Wash processor or blender.
• Place olives and garlic in small food processor or blender and process until very finely chopped.
• Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth.
• Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
• Use two layers of plastic wrap if necessary.
• Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
• Top with the drained pesto and spread evenly being careful not to mix with the cheese below.
• Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
• Top with the chopped sun dried tomatoes, spreading evenly.
• Top with another 1/4 of the cheese mixture.
• Top that with the chopped olive mixture.
• Top that with the remaining cheese mixture and smooth it out.
• Cover the mixture with the overhanging plastic wrap.
• Refrigerate for at least 4 and up to 24 hours.
• When ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
• Remove plastic wrap.
• Let sit at room temperature for 15 to 20 minutes.
• Serve with various crackers.

CHICKEN TERRINE

Steps:

• Preheat oven to 325°F.
• Cut chicken breasts into very thin strips and set aside.
• Remove meat from chicken legs and chop very finely.
• Combine meat from chicken legs with pork and veal.
• Sauté onion in butter until soft but not brown.
• Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
• Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
• Arrange lemon slices on top and cover with foil.
• Place loaf pan in a large baking dish with once inch water.
• Bake for 1-1/2 hours.
• When done baking, remove foil and pour off fat.
• Remove lemon slices.
• Cover with fresh foil and place a weight on top.
• Chill over night in refrigerator.

PARTY SEAFOOD TERRINE

Steps:

• Pick through crabmeat to remove any shells.
• In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
• Remove from mold and garnish with French bread or garlic croutons.
• NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
• Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
• Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

ZUCCHINI TERRINE

Steps:

• Preheat oven to 180°C, or about 375°F.
• Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
• In a big bowl, beat the eggs, with the evaporated milk.
• Add the cheese and herbs.
• Add the cooked vegetables and salt and pepper to taste.
• Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
• I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
• Unmold while still warm.
• May be eaten hot, warm or cold. I may serve with a light tomato sauce.

COUNTRY TERRINE

Steps:

• Cut the meats into cubes.
• In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
• Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
• Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
• Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
• Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
• Let it cool down then keep in fridge for at least 12 hours before serving.
• Serve with French bread and cornichons (gherkins).

SUPER MEGA ULTRA TERRINE

Steps:

• I'm making this up. Should adjust it for water bath instead of pressure cooker.
• caramelise onion with 1T butter.
• break down rabbit.
• pressure cook pork trotter, rabbit ribs and duck with ginger, rosemary.
• after cooking remove meat and skin from trotter. Keep skin aside.
• remove skin from duck, put aside. remove meat and keep in chunks.
• pressure cook rabbit pieces in leftover liquid.
• after cooked, remove meat and keep in chunks.
• chicken livers, cooked pork, 1t salt, port, tarragon, garlic into food processor.
• line terrine dish with aluminium foil, 2-3mm thick all the way around.
• grease up the foil.
• de-vein kale leaves.
• lightly blanch kale leaves to make them floppy.
• place kale leaves in terrine as the wrapper.
• fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle.
• compress terrine, discard leaky stuff.
• refrigerate 4-6 hours.
• carefully remove loaf from terrine dish.
• clean terrine dish.
• line with plastic wrap 2x.
• press sage leaves onto bottom in good pattern.
• make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves.
• place loaf back into dish so it is fully submerged via displacement.
• allow to set.
• pop out.
• something like that.