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Doreset Farmer's Wife's Terrine

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A coarse pork terrine Great standby in the fridge for unexpected guests.


Serves: 10

  • 6 ounces finely chopped onions
  • 2¼ pounds pork belly (cut into small pieces)
  • 6 ounces canadian bacon (cut into pieces)
  • 6 ounces lambs' liver (or pigs) (pref organic)
  • 2 cloves finely chopped garlic
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 handful finely chopped fresh parsley
  • ½ tablespoon chopped fresh rosemary
  • ½ tablespoon chopped fresh thyme


Doreset Farmer's Wife's Terrine is a community recipe submitted by WineGoddess and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat the oil, gently fry onions until soft not browned. Put into large mixing bowl to cool.
  • Process pork belly to chop-pulse to coarse Put in with onions in the bowl Process liver and bacon pulse to coarse put in bowl with salt and pepper
  • Preheat oven 180 o
  • Put the mixture into a large oiled terrine dish or cake tin -I like to line mine with rindless bacon first slightly rounded on top cover with foil
  • Put in a roasting tim and put water all around in tim half way up (may need to top up in cooking ) Bake for 1 1.2 hours Uncover and cook further 15 mins SEE EASY!
  • Additional Information

    Makes you feel like a great hunter gatherer too! Remove and cool and put weight on in fridge to press down (I have found an amazing ox tongue press in Kitchenalia on eBay - but a tin will also do or small board with weight on). Stores for a fortnight in bottom of fridge but will never last that long-warm crusty bread and a glass of red!

    Farmhouse Terrine should serve 10 but with hungry farmers and greedy people not very many, I love to watch everyone around the table fighting for the fat on bread with salt and the lovely jelly gravy that trickles down the sides when turned out onto a plate. Cornichons or pickled cucumbers as side or chutney, beetroot etc.

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