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Beef and Pistachio Terrine

Beef and Pistachio Terrine is a traditional British recipe for a classic Christmasy terrine made from a blend of beef, liver, pistachio nuts and cranberries in a pancetta coating that's baked in a bain-marie and pressed to set before slicing. The full recipe is presented here and I hope you enjoy this classic British version of: Beef and Pistachio Terrine.

prep time

20 minutes

cook time

165 minutes

Total Time:

185 minutes

Serves:

12

Rating: 4.5 star rating

Tags : Herb RecipesBeef RecipesBaking RecipesBritish Recipes



Here is a Christmasy terrine made with beef, liver and containing cranberries. You can use just about any meat in this (venison and duck work well).

Ingredients:

450g minced (ground) beef
225g calves' liver (or lamb's liver), finely chopped
225g streaky bacon, coarsely chopped
150ml Madeira, port wine or red wine
finely-grated zest of 1/2 lemon
25 juniper berries, crushed
100g dried cranberries
25g butter
1 onion, finely chopped
3 garlic cloves, finely chopped
30g fresh sage, finely chopped
30g fresh thyme, finely chopped
1/4 tsp ground mace
1 egg, beaten
3 tbsp thick double cream
100g pistachio nuts, coarsely chopped
12 slices of pancetta
10 bayleaves
salt and freshly-ground black pepper, to taste
Melba toast, or crusty bread, to accompany

Method:

Combine the beef mince, liver, bacon, Madeira, lemon zest, juniper berries and cranberries in a bowl. Mix well to combine then season to taste with salt and black pepper. Cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator over night.

Melt the butter in a large non-stick frying pan, add the onion and garlic and fry gently for about 4 minutes, or until softened. Stir in the herbs and the made then turn into a bowl and set aside to cool for 10 minutes.

Line a 900g (2 lb) loaf tin with the pancetta slices ensure that they overhang the tin so you can wrap them over the top of the filling) and randomly tuck half the bayleaves between the pancetta slices. Spoon the beef mixture into the tin, fold the pancetta slices over the top, then tuck in the remaining bayleaves.

Cover the terrine with a doubled sheet of kitchen foil (pleat the corners to allow steam to escape). Sit the loaf tin in a large roasting tin then transfer to the middle shelf of an oven pre-heated to 150°C (Gas Mark 2). Half-fill the roasting tin with boiling water and cook for 2 hours.

After this time, remove the terrine from the oven and allow to cool (still covered with foil) for 30 minutes. Now remove the foil covering, set a plank or similar that just fits on the terrine and weigh down with bricks or large tins.

Set aside to cool completely over night then turn out of the tin, slice and serve.