Pork veal and chicken terrine

A terrine is a very coarse textured rustic style pate. This version takes a while to put together but is so delicious, it’s well worth the effort. It’s also a wonderful dish to serve when you want something you can pre-prepare to easily entertain a large group.  Try double quantities then freeze one.

  • Prep Time

    45 Minutes
  • Cook Time

    2 Hours
  • Serves

    12 People


  • 250g coarsely minced fatty pork (we use pork belly)
  • 250g coarsely minced veal
  • 250g coarsely minced chicken liver
  • 1 small chicken breast skin off cut in thin strips
  • 9 rashers of rindless streaky bacon
  • 1 large onion finely diced
  • 1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon
  • 2 tablespoons chopped flat leaf parsley
  • 1 large egg
  • 25ml brandy
  • 1 sprig fresh thyme (optional)
  • 3 bay leaves
  • ½ teaspoon black peppercorns
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

to serve

  • cornichons (baby dill cucumbers) or pickled cocktail onions
  • sourdough crusty bread or baguette

You'll Need

  • Multix Bake
  • Multix Alfoil
  • Terrine dish approx. 24 x 10 x 10cm
  • 1 house brick covered in Alfoil (we will reveal why soon!)


  1. Preheat the oven to 180°C.
  2. Line the terrine base (lengthwise with a over hang) with a strip of doubled over Multix bake baking paper (to aid with unmolding). Arrange the peppercorns, bay leaves and thyme in an attractive pattern on the lined base. Line the inside of the terrine including the ends with bacon rashers (leave any that overhang to wrap over the terrine).  In a large bowl thoroughly mix the minced pork, veal and chicken livers with the egg, onion, herbs, salt and pepper and brandy. Fill the terrine half way with the mince mix and then a layer of chicken strips. Evenly pile in the rest of the mince mix and press it down well to eliminate any air bubbles. Fold over any ends of bacon. Top the terrine with baking paper and a seal firmly with alfoil.
  3. Line a deep baking dish with a sheet of baking paper, put in the terrine and then fill three quarters full with boiling water. Place in a preheated oven for 2 hours. Add more boiling water if necessary  to top up the level of the ‘bain-marie’ (water bath) as the terrine cooks. After 2 hours remove the terrine from the heat and test it with a metal skewer or thin knife. Place the tip of the skewer into the centre of the terrine for 30 seconds, if it’s hot to the touch the terrine will be cooked. Place the hot terrine on an oven tray or shallow dish, cover with fresh baking paper and alfoil.
  4. Top with the alfoil covered house brick to press it down. (The brick should fit inside the terrine if it doesn’t look for something else that does all you need is something heavy that will press the terrine down as it chills). Leave until the pate is cooling and transfer to the fridge for at least 24 hours. When you’re ready to serve. Run a knife down the sides of the terrine and using the baking paper over hangs pull gently to turn out on your serving dish. Serve with cornichons or pickled cocktail onions and really crusty bread. Tip: If you prefer you can make two smaller terrines and freeze one. They keep in the freezer for 2-3 months.

Tip: Make at least 24 hours before you want to serve it.