French

The Charles House terrine

Name: The Charles House terrine recipe
Yield: 6
Cuisine: /french
Ingredients: 600g good-quality pork belly, minced (ask your butcher to do this for you); 200g skinless chicken thigh fillets (from butchers), cut into 2cm cubes; 100g chicken livers (from butchers), white sinew trimmed, roughly chopped; 250.00 ml finely chopped flat-leaf parsley; 1 bunch chives, finely chopped; 62.50 ml finely chopped thyme leaves; 80g shelled pistachios; 2 eschalots, finely chopped; 100ml white wine; 18g salt; 5g pepper; 400g streaky bacon rashers (you’ll need about 20 rashers); Extra virgin olive oil, for greasing; 3 eggs; Cornichons, to serve; Dijon mustard, to serve; Pickled onions, to serve; Caperberries, to serve; Picked watercress, to serve; Sliced baguette, to serve

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by Sebastien Lutaud

SEBASTIAN LUTAUD, CHEF

Dec 30, 2022

Sebastien shares The Charles' terrine recipe – a classic French 'meatloaf'.

600g good-quality pork belly, minced (ask your butcher to do this for you)
200g skinless chicken thigh fillets (from butchers), cut into 2cm cubes
100g chicken livers (from butchers), white sinew trimmed, roughly chopped
1 cup finely chopped flat-leaf parsley
1 bunch chives, finely chopped
1/4 cup finely chopped thyme leaves
80g shelled pistachios
2 eschalots, finely chopped
100ml white wine
2 1/2 tsp (18g) salt flakes
1 1/4 tsp (5g) ground white pepper
400g streaky bacon rashers (you’ll need about 20 rashers)
Extra virgin olive oil, for greasing
3 eggs
Cornichons, to serve
Dijon mustard, to serve
Pickled onions, to serve
Caperberries, to serve
Picked watercress, to serve
Sliced baguette, to serve

Method

1.

Place mince, chicken thigh and liver, herbs, pistachio, eschalot and wine in a large bowl. Season with salt flakes and pepper and, using clean hands, slowly combine all the ingredients together. Once well combined, cover with plastic wrap and refrigerate for 2 hours to marinate and allow flavours to develop.
2.

While the meat is marinating, spray an 11cm x 21.5cm base measurement loaf pan with oil and line pan with the bacon, slightly overlapping the rashers, and extending the bacon over the edges of the pan (this is so the bacon can then be folded over to cover the terrine). Set aside in the fridge.
3.

Lightly beat the eggs in a large bowl and gradually mix in the marinated meat mixture until well combined. Refrigerate for a further 30 minutes. Preheat oven to 170°C.
4.

Spoon the terrine mixture into the prepared pan, ensuring it’s evenly spread out. Give the pan a few bangs on the bench to remove as much air as possible. Fold the bacon over the top to enclose.
5.

Place pan in a deep baking dish and fill the dish with enough boiling water to come halfway up the side of the loaf pan. Bake for 1 hour 40 minutes or until the internal temperature reaches 75°C. (If you don’t have a meat thermometer, place your knife inside the terrine. If clear juices come out, it’s cooked. If the juice is cloudy, it’s not cooked.) Stand at room temperature for 30 minutes. Cover with foil and place a few cans of food on top to weigh the terrine down. Refrigerate overnight.
6.

Turn terrine onto a serving plate. Wipe away and discard jelly residue. Slice and serve with cornichons, mustard, pickled onions, caperberries, watercress and sliced baguette.