Sunday, October 16, 2011

Meat terrine with ricotta

The boys went out tonight and hubby and I were alone! But - no sadness or just a little bit! We cooked something really nice a MEAT TERRINE with ricotta and I am happy to share the recipe with you:

Terrine de Viande à la Ricotta
- 500 g ground veal
- 100 g ground pork
- 100 g ham, diced
- 150 g ricotta
- 50 g grated parmesan
- 2 eggs
- two handfuls of mixed fresh herbs, rinsed, patted dry and chopped
- 1 tsp salt
- 2 pinches of nutmeg
- freshly ground pepper
- 1 handful of green pepper kernels squashed
- a dab of butter to grease the loafpan
Preheat the oven to 180°C (360°F).
In a medium mixing bowl, whisk together the ricotta, eggs, nutmeg, salt and pepper. Add in the meat, the chopped herbs and parmesan, and mix it all with a fork until thoroughly combined.
Grease a small loafpan or terrine dish with butter, and pour in the meat mixture. Cover with the terrine dish's lid if there is one, or with foil, and put into the oven to bake for about 30 minutes. Take out the dish (leave the oven on) and remove the cover : the terrine should still be light in color, it should have shrunk in size, be firm to the touch, and the juices should run clear : if not, cover again and put back into the oven for five to ten more minutes.
Remove the terrine from the terrine dish or loafpan, and transfer it into a baking dish. Return into the hot oven, and leave for another 20 minutes, flipping and turning the terrine every once in a while to make sure all sides are golden.
This can be served warm right away, but it is better to let it cool completely, then wrap it tightly in foil or plastic wrap and let it rest overnight or for two days. As with all meat terrines, this will allow the flavors to develop fully.
When ready to serve, cut the terrine in slices and serve cold or at room temperature with a salad. Alternatively, cut in cubes and serve as a finger food, possibly skewered on a little toothpick, with a cherry-tomato half and/or a small piece of cheese.

How about that? 
Let me tell you: Hubby and I enjoyed the terrine thoroughly! I think it is a recipe for the cold days to come.  Along with a hot soup - very heartwarming!

So put on your aprons and start COOKING!

♥ Emilie's daughter ♥ 

via chocolate and zucchini


  1. It sounds good, Christa! I'll make it at Christmas instead of pate`!



  2. Dear Christa,
    That looks so delicious and I shall try it on my family. I'm sure that they will love it !
    Many thanks for coming over to my blog and leaving such a lovely comment. It's lovely to meet new people.
    Have a lovely week. XXXX