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Pork & walnut pâté

Chicken & trotters in aspic

Layered terrine

Smoked pig’s cheek terrine

Ham & parsley terrine

Oxtail terrine

Chicken liver pâté

Duck rillettes

Mixed game pâté

Spiced rabbit pâté

Rabbit, pork & prune terrine

Pâtés & terrines

Farmhouse living and eating is about thrift. It is not meanness or paucity, but healthy respect for what nature provides and all that you can make from it. Pâtés and terrines are the embodiment of this ethic, often using the less popular parts of an animal, such as liver, kidneys, tongue and trotters, and preserving them for months.

Classically there are three names for pâtés/terrines: pâté that is cooked/shaped in a ramekin, jar or bowl; pâté en terrine that is cooked in an ovenproof dish often with straight sides; pâté en croute, which is wrapped in pastry. The first two dishes’ names are often used interchangeably. Mostly made from meat or offal, pâtés can also be made from fish and vegetables but at The Ginger Pig we like to use our produce.

Terrine dishes tend to be made from robust materials, such as cast iron or glazed earthenware, because they conduct heat well, helping cook the contents evenly. They have a tight-fitting lid which, as the mixture inside expands during cooking, presses down to keep the pâté in shape and give it a good, tight texture. Without the weight, the mixture expands too much and takes in air and moisture, making it difficult to slice and serve, and more perishable. If you don’t have a terrine dish, use a loaf tin. After filling, wrap it tightly in foil and baking parchment, place in a roasting tin half-filled with water and cook. After cooking, place a board and a heavy weight on top of the wrapped tin and leave until cold.

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Pork & walnut pâté

  1. Preheat the oven to 170°C/325°F/gas mark 3 and lightly oil a 900g (2lb) terrine dish or loaf tin.
  2. Place all the minced meat in a large bowl and add some seasoning, then the juniper berries, garlic and mace. Mix with your hands to combine evenly.
  3. Add the walnuts, egg and Armagnac, mix well and place in the oiled container. Press the mixture down and give the container a few taps on the work surface to remove any air pockets.
  4. Cover the dish with its lid, or tightly wrap the loaf tin with baking parchment and foil. Place the container in a roasting tin and pour enough hot water around it to reach halfway up the sides. Cook in the oven for 1–1½ hours, until a metal skewer inserted in the middle comes out piping hot.
  5. When ready, if you’ve used a loaf tin, place a weight on top of the foil to compress the pâté, then set aside to cool. Once cold, place in the fridge overnight.
  6. Serve in slices with a small leaf salad and some cornichons. The first slice is always the most difficult to remove and then it is far easier to ease out.

Serves 10–12
Takes 3 hours, plus overnight setting

Ask your butcher to mince the belly of pork for you, or do it yourself by roughly chopping it and then blitzing in a food processor. If you’d like a strongly flavoured pâté, replace the lamb’s livers with the same weight of pig’s liver.

Chicken & trotters in aspic

  1. Place the trotters in a pan of boiling water and simmer for 5 minutes. Drain, discarding the liquid.
  2. Put the trotters into a stock pot along with all the other ingredients, except the chicken legs. Add 4 litres (7 pints) of water, bring to the boil, then simmer gently for 2 hours with the lid off. Skim the surface now and then to remove any scum or impurities.
  3. Add the chicken legs and simmer very gently for 1 hour.
  4. Strain through a colander, reserving the stock. Put the chicken legs, trotters and 2 pieces of carrot to one side and discard the rest of the solids.
  5. Put the stock back on the stove and bring to a rolling boil. Reduce for 10 minutes.
  6. Meanwhile, flake the chicken and trotter meat (there won’t be much on the trotters), discarding the skin and bones. Slice the reserved carrot pieces into very fine rounds.
  7. Taste the reduced stock and season it well as it will lose a little flavour when it chills in the next step.
  8. Divide the meat and carrot between 8 ramekins and pour in enough stock to cover them. Chill in the fridge, making sure the dishes are level so that the aspic sets evenly.
  9. To serve, run a knife around the edge of the aspic, invert each dish onto a plate and shake gently until the moulded meat and jelly come out. Serve with pickle and farmhouse white bread and butter.

Serves 8
Takes 4½ hours, plus overnight setting

The result in this case is soft, fragrant chicken meat set in a rich, meaty, delicious jelly. Like a good stock, the jelly becomes liquid again if heated, and isn’t at all rubbery when set. Great as a starter or light lunch.

Layered terrine

  1. Put the game fillets on a board and season all over. Heat the oil in a large pan and, when very hot, sear the fillets in batches. You want to brown them without cooking. Set aside.
  2. Put all the forcemeat ingredients in a bowl and mix well.
  3. Line a 900g (2lb) terrine dish with the bacon, arranging it widthways, slightly overlapping, and overhanging the sides.
  4. To make the pâté, put the butter in a large, hot frying pan. When it foams, add the chicken livers, seasoning with salt. Sauté until browned but not cooked, then remove from the pan. Lower the heat, add the shallot and garlic and cook gently without colouring until soft. Deglaze the pan with the brandy and heat for a few minutes to burn off the alcohol. Transfer to a blender, add the cream and chicken livers and whiz until smooth.
  5. Pour the pâté into the lined dish. Take one-third of the forcemeat, flatten it into chunks and lay them on top of the pâté. Arrange half the game on top, then cover with forcemeat as before. Repeat these layers once more. Fold the overhanging bacon over the terrine and put the lid on: it should sit on the meat so that it will compact the layers as they expand. Bake in a preheated oven at 170°C/325°F/gas mark 3 for 2 hours, until a metal skewer inserted in the middle comes out piping hot.
  6. Set aside to cool. Once cold, place in the fridge overnight. To turn out, run a knife around the edge of the terrine and invert onto a plate. Slice with your sharpest knife.

Serves 10
Takes 3 hours, plus overnight setting

Although the ingredient list is long, this terrine is a really simple starter to prepare and stunning to serve. Make the pâté just before you assemble the whole thing as it needs to set in the dish, not before. If you don’t have a terrine dish, use a similar-sized loaf tin, wrap it tightly in foil and baking parchment and cook in a bain-marie. As soon as it comes out of the oven, put a board over it and place a heavy weight on top – this will have the same compacting effect as the terrine lid.

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Smoked pig’s cheek terrine

  1. Roughly chop the pig’s cheek, including the skin, and place in a pan. Add just enough water to cover, then simmer with a lid on for 2 hours, or in a preheated oven at 180°C/350°F/gas mark 4.
  2. Put the onions, garlic and celery in a frying pan with the butter and fry gently until soft. Add the liver and cook for 5 minutes, until browned on the outside.
  3. Preheat the oven to 170°C/325°F/gas mark 3.
  4. Place the pig’s cheeks and 300ml (½ pint) of their cooking liquid in a food processor. Add the liver, milk, seasoning, nutmeg, parsley and egg and whiz until coarsely blended.
  5. Lightly oil a 900g (2lb) terrine dish or loaf tin and add the pâté mixture. Tap the container a couple of times on the work surface to remove any air pockets. Lay the streaky bacon over the pâté, then cover with lid, or baking parchment and foil.
  6. Place the terrine in a roasting tin and pour in enough hot water to come halfway up the sides. Cook in the oven for 1–1½ hours, until a metal skewer inserted in the middle comes out piping hot.
  7. When ready, if you’ve used a loaf tin, place a weight on top of the foil to compress the pâté, then set aside to cool. Once cold, place in the fridge overnight. Slice and serve when ready.

Serves 10–12
Takes 4 hours, plus overnight setting

This is a very popular soft pâté bursting with rich, sweet and delicious smoky flavours. Classically, it is made with pig’s liver, which delivers a strong, earthy flavour, but I prefer it made with chicken livers for a gentler, rounded-tasting pâté.

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Ham & parsley terrine

  1. Place the hocks and trotter in a saucepan, then add the wine and enough water to cover the meat. Cover with a lid and bring to the boil, occasionally skimming off any scum that comes to the surface. When boiling, add the parsley stalks, thyme, bay leaves, salt and peppercorns, then lower the heat and simmer gently for 2 hours.
  2. Remove the ham hocks from the pan and set aside until cool enough to handle. Meanwhile, continue simmering the trotter, uncovered, until the stock is reduced by half.
  3. Peel the skin and fat off the cooled ham hocks, discarding both. Pick the meat off the bones and shred by hand into a bowl.
  4. Pass the contents of the trotter pan through a sieve, reserving the stock, then pass the stock through a sieve lined with muslin.
  5. Lightly oil a 900g (2lb) terrine dish or loaf tin and add a layer of shredded ham about 5cm (2in) thick. Sprinkle with chopped parsley and a twist of black pepper. Repeat until the terrine is full, making sure the meat is firmly packed down and finishing with a generous layer of chopped parsley.
  6. Carefully pour in the strained stock, which will be gelatinous thanks to the trotter. Gently tap the terrine on the work surface to remove any air pockets, then place in the fridge for at least 3 hours, but preferably overnight.
  7. When ready, serve in slices with some mixed salad leaves and slices of fresh or toasted bread.

Serves 10–12
Takes 3 hours, plus overnight setting

Here is a traditional French terrine, using the sweet, juicy pink meat from ham hocks. In France the recipe is called jambon persillé.

Oxtail terrine

  1. Place the oxtail in a saucepan with the wine, bay leaves and seasoning, then add just enough water to half-cover the meat. Bring to the boil, cover with a tight-fitting lid and simmer for 3 hours, checking every hour and adding more water if needed. When ready, the meat should easily part from the bone.
  2. Remove the meat from the pan and, when cool enough to handle, pick the meat off the bones, discarding any fat or gristle. Chop roughly by hand and place in a bowl with both mustards, the Worcestershire sauce and seasoning. Mix well and place in a 900g (2lb) terrine dish or loaf tin.
  3. Carefully skim the excess fat off the cooking liquid, then pass through a sieve lined with muslin. Return the liquid to the heat and reduce to about 400ml (14fl oz).
  4. Meanwhile, place a layer of chopped celery on top of the filled terrine. Slowly pour in the reduced liquid until it just covers the celery, leave to cool then place in the fridge and leave to set overnight.

Serves 8
Takes 3½ hours, plus 1 hour cooling and overnight setting

Robust and packed with deep, rich flavours, this is a hearty terrine, ideal for serving at lunch with a selection of tossed salad leaves, tomato salad and toasted sourdough bread.

Chicken liver pâté

  1. Heat the butter in a large frying pan, add the onion and garlic and sauté gently over a low heat. Meanwhile, trim the livers of any veins or white bits and roughly chop. Add to the pan and cook until the pieces are just browned. Season, pour in the sherry or brandy and mix well.
  2. Place the mixture in a food processor and whiz until creamy smooth. Transfer to a 900g (2lb) terrine dish or individual ramekins.
  3. Make the clarified butter by gently melting the butter and, when liquid, with a steady hand pour off all the oil and discard the watery residue.
  4. Place the thyme sprigs in the clarified butter and heat for 1 minute to infuse the flavour. Place the sprigs on top of the pâté, then pour the butter all over the top. When set, it will completely seal the pâté, allowing it to be kept for 4 days. Place in the fridge to cool and set for 2 hours.
  5. When ready, turn out of the terrine or ramekins, cut into slices and serve with toast or oatcakes.

Serves 6
Takes 30 minutes, plus 2 hours setting

Deliciously simple and economical, this dish lends itself to lots of flavours. Try adding crumbled Stilton, chopped prunes or any other items you fancy.

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Duck rillettes

  1. Place the duck carcass and legs in a saucepan, add all the stock ingredients and bring to the boil. Reduce to a gentle simmer, cover with a tight-fitting lid and cook for 1½ hours, stirring frequently and adding a little wine if more liquid is needed.
  2. When ready, the meat should be falling off the bones, so take the pan off the heat and leave to cool. Pick over the carcass and legs and place all the meat and skin in a food processor. Add the prunes and blitz until roughly chopped.
  3. Remove the bay leaves and thyme from the stock. Add 200ml (7fl oz) of the liquid to the meat, then stir in the sultanas and brandy. Spoon the mixture into a terrine dish or wide-necked jar, flatten the top and garnish with a sprig of parsley. Set aside to cool, then refrigerate for at least 2 hours, but preferably overnight.

Serves 6
Takes 2½ hours, plus 1 hour cooling

Rillettes is a type of pâté cooked in the natural fat of the animal, which ducks are well known for, making this a tasty pâté. Buy a whole duck and ask your butcher to cut off the breasts and legs, and to chop the carcass into four pieces. Use the legs and the carcass for this dish.

Mixed game pâté

  1. Preheat the oven to 170°C/325°F/gas mark 3.
  2. Place the minced game and fatty pork in a large bowl. Add the zest of half the orange, then add all the other ingredients. Mix well with your hands as this gives the most even result.
  3. Lightly oil a 900g (2lb) terrine dish or loaf tin and put the meat mixture in it. Thinly slice the unzested half of the orange, remove the pips and arrange the slices on top of the meat. Cover the dish with its lid, or tightly wrap the loaf tin with baking parchment and foil.
  4. Place the container in a roasting tin and pour enough hot water around it to reach halfway up the sides. Cook in the oven for 1¾ hours, until a metal skewer inserted in the middle comes out piping hot.
  5. When ready, if you’ve used a loaf tin, place a weight on top of the foil to compress the pâté, then set aside to cool. Once cold, place in the fridge overnight. Turn out of the container, then slice and serve.

Serves 10
Takes 2 hours, plus overnight setting

If you live in the country and the shooting season is in full swing, this recipe is ideal for using up the variety of game that may be landing at your back door. Play around with the quantities of each meat until you have a pâté that suits your taste.

Spiced rabbit pâté

  1. Place the rabbit joints and pork in a large saucepan. Add the shallots, garlic, spices, seasoning and wine, then pour in enough water to come halfway up the ingredients. Bring to the boil, then cover and simmer for 1 hour, adding more water if needed.
  2. Add the chicken thighs and simmer for a further hour: the meat should be falling off the bones. Set aside to cool, then pick all the rabbit and chicken meat from the bones. Do this carefully as rabbits have very small, almost needle-like bones that you do not want in your pâté. Peel the skin off the pork and discard it. Chop all the meat by hand if you want a coarse pâté; if you want it smoother, blitz in a food processor, but do leave some texture.
  3. Return the saucepan and its contents to the heat and reduce the liquid to about 200ml (7 fl oz). Place the liquid and vegetables in a blender and whiz until smooth.
  4. Add the liquid to the meat mixture, taste and adjust the seasoning. Place in a 900g (2lb) terrine dish, loaf tin or wide-necked jar and press down with the back of a spoon.
  5. Make the clarified butter by gently melting the butter and, when liquid, with a steady hand pour off all the oil and discard the watery residue.
  6. Heat the butter, add the sage and cook for 2 minutes. Pour over the pâté and set aside to cool. Place in the fridge for at least 2 hours, but preferably overnight. Serve with crusty bread or hot toast and a salad.

Serves 6
Takes 3 hours, plus overnight chilling

The spices used in this pâté really enhance the subtle flavours of the rabbit. It’s a pleasure to eat at any time of the year.

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Rabbit, pork & prune terrine

  1. Preheat the oven to 170°C/325°F/gas mark 3.
  2. Lay the saddles and hindquarters out flat on a board, skin side down. Sprinkle a line of chopped parsley down the length of each piece and place the carrots on top. Season, then roll the meat around the carrots and set aside.
  3. Place the minced pork and rabbit livers in a bowl, add the breadcrumbs, egg, herbs, garlic, brandy and seasoning and mix well by hand to get an even result.
  4. Using the back of a knife, flatten and stretch each rasher of bacon. Use all but 3 or 4 slices to line a 450g (1lb) terrine dish or loaf tin, overlapping the pieces slightly and leaving the ends overhanging the edge.
  5. Place just under half the pork mixture in the prepared dish and arrange the prunes in a row along the middle. Place the stuffed rabbit rolls in a layer over and around the prunes, then spread the remaining pork mixture on top and pack down until level. Fold the overhanging bacon up and over the terrine, then arrange the remaining bacon to completely cover the top. Cover the dish with its lid, or tightly wrap the loaf tin with baking parchment and foil. Place in a roasting tin and pour enough hot water around it to reach halfway up the sides. Cook in the oven for 1½ hours, until a metal skewer inserted in the middle comes out piping hot.
  6. Set the terrine aside to cool, placing a weight on top of the foil if you’ve used a loaf tin. Once cold, place in the fridge overnight.

Serves 12
Takes 2 hours 20 minutes, plus overnight setting

Terrines are great for serving at dinner parties as a glamorous entrée with a pretty leaf salad, good bread and chutney, but they also make a good lunchtime dish, and are perfect for picnics because they travel so well.

It’s easy to vary this recipe, swapping the rabbit for any other game you happen to have, and perhaps using different dried fruits, such as sultanas, figs or apricots.