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Ham And Fennel Seed Terrine

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Ingredients
  Thinly sliced barding fat 1⁄4 Cup (4 tbs)
  Ground veal 1⁄2 Pound
  Ground pork 1⁄2 Pound
  Fresh pork back fat 1⁄2 Pound, coarsely ground
  Eggs 2
  Pernod 2 Tablespoon
  Fennel seed 1 Ounce (1 Heaping Tablespoon)
  Salt 2 Teaspoon
  Spice parisienne 2 Teaspoon
  Virginia ham 1⁄2 Pound, cut into long "chopstick" strips
  Shelled pistachio nuts 1⁄3 Cup (5.33 tbs), skinned
Directions

Line 5-cup terrine with barding fat.
Combine all remaining ingredients except ham and nuts in large bowl and mix with whipping motion to aerate.
Spread about 1/4 to 1/3 of mixture in terrine.
Arrange some strips of ham lengthwise on top and sprinkle with some of nuts.
Repeat layering, ending with veal mixture.
Cover with foil and refrigerate overnight (this will assure a lovely pink color as the ham will cure with the surrounding veal mixture).
Preheat oven to 35()°F.
Place terrine in large, shallow pan.
Pour enough boiling water into pan to come halfway up sides of terrine.
Bake until meat thermometer inserted into center registers 160°F, about 1 1/2 to 2 hours.
Cool slightly, then refrigerate 1 to 2 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Veal

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