Herbed Pork and Spinach Terrine

Herbed Pork and Spinach Terrine Recipe from France

Region / culture: France | Preparation time: 45 minutes | Cooking time: 90 minutes | Servings: 8

Introduction

Herbed Pork and Spinach Terrine is a delicious and elegant dish that is perfect for special occasions or gatherings. This terrine is made with layers of spinach, pork mince, bacon, chicken livers, and a variety of herbs and spices, creating a flavorful and impressive dish.

History

Terrines have been a popular dish in French cuisine for centuries. Originally, terrines were made with a mixture of ground meats, vegetables, and seasonings that were cooked in a terrine mold. Over time, different variations of terrines have been created, including this Herbed Pork and Spinach Terrine recipe.

Ingredients

3 bunches of spinach (about 20 leaves)
750 g of pork mince
500 g of lean bacon
0.33 cup of chopped parsley
0.25 clove of garlic
4 tsp of chopped fresh basil or 1 tsp dried
1 tsp of thyme
1 tsp of nutmeg
1 tsp of pepper
1 tsp of salt
3 medium onions
30 g of butter
250 g of chicken livers
0.25 cup of brandy
0.33 cup of madeira
0.33 cup of cream
4 eggs
60 g of pistachio nuts
2 thin slices of ham
60 g of thinly sliced speck (smoked bacon)

How to prepare

Remove the stalks from the spinach, wash the spinach leaves, and tear them up roughly. Place them in a steamer or a large pan.
Cover tightly and cook until the leaves are tender.
Drain the spinach and press out all the moisture.
Place the spinach in a food processor and process until it is finely chopped.
Transfer the spinach to a bowl and add minced meat, 125 g of finely chopped bacon, chopped parsley, crushed garlic, basil, thyme, nutmeg, pepper, and salt.
Cover the chicken livers with water and let them sit for 30 minutes.
Melt butter in a pan and add finely chopped onions. Cook until the onions are just tender.
Drain the chicken livers, clean them, and cut them into 1 cm pieces.
Add the livers to the pan and cook for 2 minutes.
Pour brandy over the mixture, mix well, and stir in Madeira and cream.
Bring the mixture to a boil, remove from heat, allow it to cool, and then stir in the spinach mixture with lightly beaten eggs. Mix well.
Shell the pistachio nuts, cover them with hot water, let them sit for 5 minutes, and then remove the skins.
Add the nuts to the mixture and mix well.
Line the base and sides of a loaf tin (base measures 12 cm x 22 cm) with bacon (remove the rind first).
Add half of the spinach mixture.
Place speck on top of ham slices, roll them up, and place the ham rolls along the furrow.
Spoon the remaining spinach mixture on top.
Cover with the remaining bacon.
Cover with aluminum foil, secure with string, and place in a baking dish with hot water that comes halfway up the sides of the loaf tin.
Bake in a moderate oven for 90 minutes.
Remove from the oven, place a weight on top, cool, and refrigerate overnight.

Variations

Substitute the pork mince with ground beef or turkey for a different flavor.
Add diced vegetables such as carrots, celery, or bell peppers for added texture and nutrients.
Experiment with different herbs and spices to customize the flavor of the terrine.

Cooking Tips & Tricks

Make sure to drain the spinach well to remove excess moisture before adding it to the mixture.

- Be sure to cook the chicken livers thoroughly before adding them to the terrine.

- Use a loaf tin to shape the terrine and line it with bacon for added flavor and moisture.

- Let the terrine cool and set in the refrigerator overnight for best results.

Serving Suggestions

Serve the Herbed Pork and Spinach Terrine sliced with a side of crusty bread, pickles, and mustard for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include steaming the spinach, sautéing the onions and chicken livers, and baking the terrine in a water bath to ensure even cooking.

Ingredient Substitutions

Use frozen spinach instead of fresh spinach if fresh is not available.

- Substitute chicken livers with diced mushrooms for a vegetarian version of the terrine.

- Use walnuts or almonds instead of pistachio nuts for a different nutty flavor.

Make Ahead Tips

This terrine can be made ahead of time and stored in the refrigerator for up to 3 days before serving. Simply slice and serve cold or at room temperature.

Presentation Ideas

Garnish the sliced terrine with fresh herbs, edible flowers, or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Pair this Herbed Pork and Spinach Terrine with a crisp green salad, a glass of red wine, and a side of crusty bread for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover terrine in an airtight container in the refrigerator for up to 3 days. To reheat, slice and place in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 10 grams of carbohydrates per serving.

Fats

This recipe contains approximately 25 grams of fats per serving.

Proteins

This recipe contains approximately 30 grams of proteins per serving.

Vitamins and minerals

This recipe is rich in iron, vitamin A, vitamin C, and vitamin K from the spinach and chicken livers.

Alergens

This recipe contains pork, bacon, chicken livers, and nuts, which may be allergens for some individuals.

Summary

Overall, this Herbed Pork and Spinach Terrine is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Herbed Pork and Spinach Terrine is a flavorful and elegant dish that is perfect for special occasions or gatherings. With layers of spinach, pork mince, bacon, and chicken livers, this terrine is a delicious and impressive addition to any meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Herbed Pork and Spinach Terrine. It was a warm summer day, and I had invited my dear friend Margaret over for a leisurely afternoon of swapping recipes and catching up on each other's lives. Margaret was known for her culinary skills and had a treasure trove of recipes from around the world. As we sat in my cozy kitchen, sipping on tea and nibbling on homemade biscuits, Margaret pulled out a worn and stained recipe card from her purse.

"I have a special treat for you today, my dear," Margaret said with a mischievous twinkle in her eye. "This recipe for Herbed Pork and Spinach Terrine has been passed down through generations in my family. It's a labor of love, but oh so worth it in the end."

I watched in wonder as Margaret began to read out the ingredients and instructions for the terrine. The combination of tender pork, fragrant herbs, and delicate spinach seemed like a match made in culinary heaven. I could practically taste the savory flavors just by listening to Margaret's description.

As Margaret finished reading the recipe, she handed me the card and said, "I thought you might enjoy trying your hand at this dish, my dear. It's a bit challenging, but I have faith in your cooking skills."

I thanked Margaret profusely and promised to give the recipe a try. Little did I know that this simple act of sharing a recipe would lead me on a culinary journey that would bring me closer to my family's heritage and create lasting memories for years to come.

I wasted no time in gathering the ingredients for the Herbed Pork and Spinach Terrine. I sourced the freshest pork loin, vibrant spinach, and a medley of aromatic herbs from my local farmer's market. As I worked in my kitchen, the familiar scents of garlic, rosemary, and thyme filled the air, transporting me back to my childhood when I would help my own grandmother cook hearty meals for our large family.

The preparation of the terrine was a laborious process, involving marinating the pork, blanching the spinach, and carefully layering the ingredients in a terrine mold. But with each step, I felt a sense of satisfaction and connection to my culinary roots. I could almost hear the whispers of my ancestors guiding me through the recipe, urging me to add a pinch of this or a dash of that to achieve the perfect balance of flavors.

After hours of cooking and waiting for the terrine to set, I finally unveiled the finished dish. The sight of the golden-brown pork, studded with vibrant green spinach and fragrant herbs, was a feast for the eyes. I couldn't wait to slice into the terrine and savor the fruits of my labor.

As I took my first bite, I was transported to a world of culinary bliss. The pork was tender and juicy, infused with the earthy flavors of the herbs and the subtle sweetness of the spinach. Each mouthful was a symphony of flavors, a testament to the time and care I had put into creating this dish.

I shared the Herbed Pork and Spinach Terrine with my family and friends, who marveled at the complexity and depth of flavors in each bite. They praised my cooking skills and asked for the recipe, eager to recreate the dish in their own kitchens. And as I watched them enjoy the terrine, I felt a sense of pride and fulfillment that no store-bought meal could ever match.

In the years that followed, the Herbed Pork and Spinach Terrine became a staple at family gatherings and special occasions. It was a dish that brought us together, a reminder of our shared heritage and the love that went into every meal we shared. And whenever I cooked the terrine, I felt the presence of my grandmother and Margaret, guiding me through the recipe and inspiring me to create culinary masterpieces for generations to come.

So, if you ever find yourself in need of a comforting and delicious meal, look no further than this recipe for Herbed Pork and Spinach Terrine. It may be a labor of love, but the end result is well worth the effort. Happy cooking!