Page 150 - YC Cooking School

percentage of pork in your meat mixture.

Egg is a useful binding agent
Adding an egg to your forcemeat is an important step, as the protein in the egg helps to
bind the meat together and prevent your terrine or pâtéfrom falling apart when you slice it.

Do a taste test before baking
Always check the seasoning of your forcemeat before it goes into the oven. The best way to
do this is to fry up a little piece and taste it. Remember: if you’re planning to serve your
terrine or pâté cold, you might want to add a dash of extra seasoning, as the flavours are

more subdued than when it’s served hot.

Equipment is key
It’s best to make a terrine in a proper terrine mould. If you don’t have one of these, a loaf
pan will do the trick too.

You can never have too much bacon
The more bacon, the better! When making a terrine, wrap it in bacon to help keep a uniform
shape as well as to add flavour and essential fat. Tuck any overhanging bacon neatly into
the terrine mould.

Overfill your terrine mould or loaf pan
It’s important to fill your terrine mould so that it’s nearly overflowing. After baking your
terrine you’ll press it, so starting with a slightly raised loaf shape will make it much easier to
press and squeeze out all the excess juices.

Slow cooking gives best results
When it comes to terrines, a go-slow is the order of the day so that they don’t dry out. To do
this, use a water bath: place your terrine in a roasting pan and fill the pan with water until it
covers about a third of the outside of the terrine mould. A low heat of about 150ºC is what
you’re after.

Cover your terrine
Cover your terrine mould with a lid or tin foil to prevent it from losing valuable moisture.

How to know when it’s done
You’ll know your terrine is properly cooked when the juices run clear. Cooking times will of
course vary depending on the size and composition of the terrine.

Press your terrine overnight
After removing your terrine from the oven, you’ll need to press it in your fridge overnight.
This will help to squeeze out any excess liquid and also help the terrine to set. The best way

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