Veal, pork and ham terrine
Item 1 of 1
- medium
- 10
- 3 hours
Danny's veal, pork and ham terrine recipe is a true work of art. Two pork layers encase a veal centre, which is cooked in a rich sauce inspired by Swiss geschnetzeltes. The terrine is wrapped in dry-cured ham and baked to perfection. A great dish for dinner parties or family feasts.
First published in 2018
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This is great a recipe if you so happen to make too much geschnetzeltes or have some leftover. What is geschnetzeltes though? Well it is a Swiss-German speciality, that roughly translates as ‘sliced meat’ and is made with veal, cream, wine and mushrooms. Similar in some ways to a stroganoff, but without the paprika.
If you can't get hold of veal, use chicken breast to create that pale central section of this terrine.
Ingredients
Metric
Imperial
Geschnetzeltes mix
- 200g of veal fillet, sliced into strips
- 20g of unsalted butter
- 1/2 banana shallot, finely chopped
- 50g of mushrooms, sliced
- 1 tsp plain flour
- 100ml of white wine
- 100ml of chicken stock
- 100ml of double cream
- 1 pinch of cayenne pepper
- sea salt
- freshly ground black pepper
To assemble the terrine
- 600g of pork shoulder, free-range, cut into cubes and trimmed of excess fat
- 2 banana shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 sprigs of tarragon, leaves picked and chopped
- 50ml of red wine
- sea salt
- freshly ground black pepper
- 12 slices of dry-cured ham
SAVE RECIPE
Equipment
- 1l terrine mould or loaf tin
- Food processor
Method
1
To begin, make your mini-portion of geschnetzeltes by placing a frying pan on the hob over a high heat. Add 10g of the butter, followed by the strips of veal. Lightly season with salt and pepper
2
Quickly fry the strips off, until just cooked through. Place them in a bowl with the buttery pan juices
3
Wipe the same pan clean with some kitchen paper and place back on the hob, this time over a medium heat. Add the remaining butter, followed by the chopped shallot. Turn the heat down to low and sauté for 5 minutes or so, until they are soft. Add the mushrooms, cooking for a further 5 minutes
4
Sprinkle over the flour, mix to combine then add the white wine. Allow to reduce by two thirds. Add the stock and allow to reduce again before stirring in the cream. Stir and simmer until thickened
5
Veal slices and the juices in the bowl back to the sauce, and stir to combine. Remove from the heat and allow to cool
6
Preheat the oven to 180°C/gas mark 4
7
To assemble the terrine, place the shallots, garlic and tarragon in a food processor and pulse a couple of times to chop and combine the ingredients. Add the cubed pork shoulder and a generous amount of seasoning and blitz – you want to get a sausage meat consistency here, so if the mix looks too sticky, loosen by adding the red wine
8
Take your terrine or loaf tin and line the bottom with two slices of ham. Line the sides with more ham, making sure that the slices overlap and hang over the sides of the tin. Spoon half of the pork mixture in first, gently but firmly pressing down so that it is nice and level
9
Add a layer of the veal, laying the strips lengthways down the centre so they're all facing in one direction. Fill any gaps with the mushrooms. Pour over some of the remaining cream sauce but not too much – enough to just cover the veal
10
Spoon the remaining the pork mixture on top, again, pressing down gently and making sure that there are no gaps. Cover the top of the pork with the overhanging pieces of prosciutto, overlapping to seal
11
Place the terrine lid on top, or cover with a double layer of foil if using a loaf tin. Place in a deep roasting tray. Boil some water and pour into the roasting tray, until it comes about halfway up the side of the terrine mould
12
Bake for 2 hours, then remove and allow to cool. You may find you’ve got some excess liquid surrounding the terrine – which itself will shrink a touch. Carefully pour that out into a bowl, and refrigerate the terrine overnight. Serve in thick slices with sourdough and pickles
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