Countryside Terrine Recipe


  • Thyme sprig(s): 1 whole
  • Fine salt: 14 g
  • Chinese 5 spices: 1 g
  • Coarse ground white pepper: 1 g
  • Pork tenderloin(s): 400 g
  • Pork belly: 400 g
  • Pork throat meat: 300 g
  • Pork caul fat: 200 g
  • Onion(s): 1 whole
  • French stick: 100 g
  • Semi-skimmed milk: 100 ml
  • Whole egg(s): 4 whole



  • Preheat the oven to 160 degrees.
  • Place all of the meat in a food processor and blend for 1 minute.
  • Add all of the other ingredients (except the bay leaves) and blend for a further 2 minutes. This will give you a relatively coarse pate. If desired, blend for a little longer to obtain a smoother consistency.
  • Place this mix into a well-oiled terrine dish and smooth out the top with the back of a wet spoon.
  • Place the bay leaves on top and seal with a tight-fitting lid.
  • Put the terrine into a deep baking dish and half-fill with water.
  • Place into the oven and cook for 45 minutes.
  • Once cooked remove from the oven and allow to cool.
  • Place in the fridge and leave to set for 48hrs before serving.