HEALTHY BBQ STARTER: COUNTRY TERRINE, low-fat/cholesterol indulgence

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

first post 2019; updated 2024

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not seen in photo) and hint of orange' 'The gherkins were inspired' (Tasters) 

67 loves a good country terrine: coarse textured, studded with nuts and chunky with strips of chicken or ham.  They are perfect for nibbling on at a gathering before the main course arrives. 

(A no-pork version with duck and spiced meats is currently underway.)

Normal terrines have been off the 67 menu for some time, due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping terrine that's surprisingly low in fat and cholesterol. 

Chicken replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender (or thick slices of ham)  was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine is a financial indulgence.  The cost is probably around £20 or more but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, terrines & pates are said to last up to a month but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe; it takes a fair few steps and some time to prepare but a fair is resting time.  Prep should start a day before serving.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep the strips of chicken, ham & gherkins/pickles & pistachios whole.  


Cost: £20'ish (june 23)
Feeds: a crowd

Recipe:
    10 1/2oz/300gm boneless chicken thighs 
    3 1/2 oz pork cheek + 7oz/200 gm pork fillet
     OR
    10 1/2oz/300gm pork fillet
    8oz/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
    1-2 cloves garlic minced (67 used 2)
   3-4 spring onions, whites only, finely minced 
   1 tsp dried thyme
   1 tsp salt
   1 tsp coarse pepper    

   1/4 tsp allspice (opt)
    pinch nutmeg (opt)
    pinch cloves (opt)
    bay leaf (opt)

    2tbsp Worcestershire sauce 
   
   6oz/170gm raw chicken breast, in narrow strips
   whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt) 
    8oz/250gm smoked ham hock, cooked till tender or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 11 x 21 cm with a depth of 5 1/2 cm/4 1/2 x8 1/2 inches with a depth of 2 1/2 inches OR equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

1. Take half of the chicken thighs, pork, chicken livers and bacon; either (1)  mince by hand for a very coarse texture (see How to...Make Mince without a Mincer/Processor) or (2) process roughly.  Set aside. 
2. Mince the rest of the chicken thighs; add to roughly chopped remainder of pork, chicken livers & bacon; stir into coarsely minced meat (that that you have set aside) until well mixed  
3. Add orange juice & zest, brandy, herbs, onions, garlic, s&p, bay leaf & Worcestershire sauce; mix well; chill 1-3 hours or overnight
4. Test flavour by frying a teaspoon of the mix; you may wish to add more garlic, Worcestershire or s&p  
5. Preheat oven to 160c/325f/gas3
6. Place a strip of greaseproof paper down the length of the loaf pan; the ends should extend over the tin's edge  
7. Remove bay leaf from terrine mix
8. Spread 1/4 of the terrine mix in the bottom of the tin
9. Cover with 3-4 strips of ham, neatly spaced, running the length of the tin
10. Cover with another quarter of the meat mix; level with a spoon/spatula
11. Add 3-4 lines of gherkin/pickle spears; sprinkle over pistachios if using 
12. Add a further quarter of the meat mix
13. Top with 3-4 neatly spaced strips chicken breast 
14. Top with the final quarter of meat
15. Cover tin with a lid or a tight double layer of foil 
16. Place in a baking tray just big enough to hold the pate (too large a tin & the terrine will dry out); pour just-boiled water into the bottom of the baking tray, outside the terrine, to a level of 3/4 inch/2cm (surrounding the terrine tin with water)
17. Bake 90mins; it's done when a metal skewer or knife inserted into the centre feels hot to the touch
18. Remove foil; cool 30 mins; drain off some the liquid
19. Cover with a clean double layer of foil; place heavy weights on top; cool and refrigerate at least overnight
20. Serve in thick slices, halved vertically, with pickle or mustard picallli 

Tasters:
'This tastes great; it's moist with a great texture and the right amount of garlic.  The gherkin is inspired.' Political Agent
'It's fantastic; I loved the pistachios and hint of orange.' Mature office organiser
'Mmm.  Mmm!' Political Chauffeur/Girl Friday 

Tips:

• For the Frugal or those not worried about fat, replace chicken thighs with standard minced turkey and use pork shoulder & belly rather than pork fillet.  Leave out the pistachios; reduce or leave out the strips of chicken 
• There is no reason why a version of this terrine with beef replacing pork and pastrami replacing bacon shouldn't work, though the spicing may need to be changed.    

First courses/canapes on NavBar/Recipes II (near bottom of page)

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.