Terrine with Pistachos and Pommeau de Normandie

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.

– Julia Child

The end of the year is approaching but don’t worry, I won’t get all sentimental yet thinking about what I’ve done this year. Or even worse, what I haven’t done. However, I’ll briefly say that one of the things I have done is venture into the world of homemade terrines, or pâtés.

I didn’t post all of them. All of them turned out amazing, except for a fishy one with herrings and sardines, which was a complete flop – and which obviously I didn’t write about. I’ve made enough of them now to not have to follow my terrine recipe book. Here is the first one I’ve made following the techniques I’ve learnt but fantasising with my own mix of flavours. Needless to say, I unintentionally used beef liver instead of pork liver because that was what there was available that day at my friendly butcher’s place.

pistachos

Pork and beef liver with pistachos and apple liqueur

Terrine with Pistachos and Pommeau de Normandie

I was going to use Calvados liqueur for this recipe but had ran out. I found instead in the cupboard Pommeau de Normandie, which is, as it’s name implies, an apple liqueur from Normandie. It is thick and sweet in comparison to Calvados.

Ingredients (fills a 0.8L terrine dish):

200g beef liver, 175g pork fat, 400g pork loin, 1/3 cup Pommeau de Normandie, 1 handful pistachos, 1/2 teaspoon salt, freshly ground black pepper

Cut the beef liver, pork fat and pork loin into smallish cubes. Add the Pommeau de Normadie. Mix and let it marinate in the fridge for 15-24h.

The next day, preheat the oven to 180ºC. Heat some water to prepare a bain-marie.

Grind the meats in a meat grinder in this order: beef liver, pork loin, pork fat. Add the cream. Mix. Peel the pistachos. Add them to the now mixed minced meats. Add some salt and black pepper. Pour everything into the terrine dish.

Cook in the oven in the bain-marie for 35 minutes with the lid of the terrine dish on. Cook for another 35 minutes with the lid off.

The full volume of the terrine was quite a lot for the terrine dish, so afterwards we used the terrine press to press the terrine down and make it a little more compact. If you don’t have a terrine press, you can use something like a can of sardines to press down the terrine.

Store in the fridge. Let it set for at least two more days before eating.

Thank you for reading!

14 Comments

  1. Sunny 2014-12-23 at 21:44

    Oh nom! My Belgian parents make pate with chicken liver and WE LOVE THAT. We always go very quiet when it’s on the table because we want to eat as much as we can! I’ve never tried it on my own though!

    Reply
    1. Sofia 2014-12-23 at 21:49

      Come to think of it I’ve never made one with chicken liver! If you know of any interesting liqueurs they put into it, please tell me.
      PS I’ll be in Lille for a few days next week, closer to cold Belgium (ok, Lille is just as cold).

      Reply
  2. Darya 2014-12-23 at 22:10

    This terrine looks amazing, Sofia! I’ve made my own rillettes before, but never tried making terrines on my own; the Normand touch sounds delicious. I’m really impressed. Do let me know if you want to meet in Lille at some point? I’ll be back from Paris on the 26th, and really free anytime. It would be fun to see you!

    Reply
    1. Sofia 2014-12-23 at 22:18

      Hey Darya, what a coincidence, I’m just writing you an email right now to tell you when exactly I’ll be in Lille and see if we can meet up.
      I love rillettes, I was actually thinking when I made this terrine that next time I want to try making rillettes.
      xx

      Reply
  3. Guillermina Stover 2014-12-23 at 22:21

    You’ve seen my own “Chicken Liver Patè” haven’t you? I use white wine, but you can use cognac or whiskey. It’s much smoother than a terrine, but I would love to make a terrine. I do not own a terrine, the pot to make this in, but I can always improvise. The recipe I use for the Patè is my own combination of 2 recipes: from Martha Stewart & Jacques Pépin…

    Reply
    1. Sofia 2014-12-23 at 22:27

      I’ll have to try what you say, and all sound good: white wine, cognac or whiskey. I’ll let you know which one wins 🙂 I’m sure you can improvise, you need a good oven proof ceramic dish with a lid. If you don’t have a lid, just put it in a normal bain marie on the stove with any lid for the 1st step. I’ve done it like that before…

      Reply
  4. chef mimi 2014-12-24 at 16:08

    Terrines and pates are one of my favorite things to eat. Yours looks perfect. I love the addition of the liqueur instead of calvados. Merry Christmas!!!

    Reply
    1. Sofia 2014-12-24 at 18:20

      You have great taste 😉 This liqueur fit in really well! Merry Christmas, bisous!

      Reply
  5. Pemberley Cup & Cakes by Rosa 2014-12-24 at 17:16

    I’ve always loved terrines and pâtés but I never tried made them myself. Now I regard you as a truly awesome chef. What a great dinner this terrine will make. Enjoy these days together with your beloved ones and keep making my mouth watering… 😉
    Un beso y felices fiestas!

    Reply
    1. Sofia 2014-12-24 at 18:21

      Oh please Rosa, you are an awesome baker and chef! I just dabble in cooking…
      I hope you’re having a great few days with your loved ones too. Besos y felices fiestas <3

      Reply
  6. pianolearner 2014-12-24 at 20:34

    Ive still not tried making a terrine. I’ll add it to my list for things to do next year.

    Reply
    1. Sofia 2014-12-24 at 20:43

      Great. I have a couple of your recipes on my list for next year too 😉

      Reply
  7. Dalo 2013 2014-12-27 at 19:15

    Clever and creative, never thought about pistachios with terrine ~ and I like your comment “Or even worse, what I haven’t done” ~ this year went by so fast. Cheers to more delicious food and recipes from you Sofia ~

    Reply
    1. Sofia 2014-12-29 at 19:32

      Oh yeah, or even worse what I haven’t done, I wish I could have done (or rather, achieved) so much more. Cheers to more amazing photos and great thoughts from you Randy 🙂

      Reply

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