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Using simple and fresh ingredients creates my favourite gluten-free festive pork & nut terrine into a special appetiser dish to enjoy with salads, jams or relishes.
The cherries and nuts are studded throughout the terrine, adding sweetness and contrasting textures, plus complementing the seasoned pork or veal mince, while the smoky bacon preserves the terrine shape and adds more flavour.
It is not complicated to make this terrine. All the ingredients are mixed in one bowl and shaping the terrine into a log only requires a basic level of sculpting with your hands.
What is a terrine?
Originating from France, terrines are a baked or steamed, fancy meatloaf that has layers of different meats, tastes and textures, seasoned and gently cooked. The terrine mixture is wrapped in bacon and placed in either a large earthenware cylinder with a lid called a Terrine or gently baked without a lid.
My terrine is baked and covered in foil and then finished off uncovered to crisp up the bacon. The bacon keeps the terrine mixture tender and succulent, capturing all the flavours for that perfect slice.
Which bacon should I use?
Smoked, streaky bacon is the ideal bacon to use. The longer the rashers, the better. You can stretch the bacon by running the blade of a knife at a slight angle along the length of the rasher. Only do this if using thick rashers as the thin streaky rashers may tear easily.
What type of breadcrumbs should I use?
ANY! As long as they are gluten-free.
As a backup, I always have stored in the freezer, plenty of gluten-free breadcrumbs. Any leftover bread slices, rolls, focaccia, baguette slices or crackers are crushed and stored in several snap-lock bags or plastic containers.
Alternatively, using store-bought gluten-free breadcrumbs is convenient, albeit expensive. Don’t forget If you have any leftover store-bought bread, crush them into breadcrumbs to freeze as well.
Can I use any jam to glaze the terrine?
Cherry jam is my top choice as they compliment the whole cherries in the terrine. If you can’t find cherry jam, simply process several cherries with a tablespoon or so of sugar. Heat it in a small pan on medium and stir it into a syrupy reduction.
Alternatively, use cranberry, redcurrant or plum jam as a glaze and to serve with the terrine.
How is terrine served?
Terrine can be served as a cold appetiser on individual plates with a fresh salad or as a party platter. Not only is terrine delicious served cold, it also looks attractive laid out on a large platter with other condiments such as onion relish, pickles, leafy salad greens, cheese, bread and crackers.
Gluten-Free Festive Pork & Nut Terrine
- 150 g fresh or jarred cherries, drained & pitted (leave 5 whole cherries aside)
- 4 shallots chopped finely
- 2 garlic cloves, chopped finely
- 2 tbsp fresh sage, chopped finely
- 1 tbsp olive oil
- 450 g pork or veal mince
- 1 egg, beaten lightly
- 40 g store-bought or homemade gluten-free breadcrumbs
- Freshly grated nutmeg
- 2 tsp salt
- 2 tsp white or black pepper
- 25 g pistachio nuts, whole
- 25 g hazelnuts, whole
- 1 chicken breast, sliced lengthways into 3 pieces
- 8-10 fresh sage leaves, whole
- 10 thickly sliced smoked bacon rashers
- 20 thinly sliced smoked bacon rashers
- 50 g cherry jam or cranberry sauce, to glaze
- Cherry jam or cranberry sauce, to serve
- Onion relish, to serve (optional)
Preparing the Terrine
- Drain the cherries from the jar or wash and dry the fresh cherries. Set them aside with a paper towel covering them to absorb any extra moisture.
- Chop the shallots, garlic and sage finely.
- Heat the oil to medium in a small frying pan. Add the shallots and garlic and fry gently until soft. Add the sage and continue frying for another minute.
- In a large bowl, mix the shallot mixture, pork mince, egg, gluten-free breadcrumbs, freshly grated nutmeg, salt and pepper.
- Use the back of a large spoon to press down the mince mixture to break up any meat clumps or breadcrumb pieces. This will create a smoother texture for the terrine.
- Add the nuts and cherries (except for the reserved whole cherries), folding them in gently, without crushing or mashing the cherries.
- Line a baking tray with baking paper and shape half the mince mixture into a 10cm by 25cm log.
- Place the chicken pieces lengthwise down the centre together with the whole sage leaves on top.
- Add the 5 reserved cherries on top of the sage leaves.
- Cover this arrangement with the remaining mince mixture. Mould the completed terrine into a smooth log shape.
- Start covering the terrine with the bacon rashers by first tucking one rasher at each end, then another in the opposite direction.
- Continue layering each bacon rasher across and over the log, stretching and tucking them underneath the log. If using thin rashers, place two rashers on top of each other to build a thicker covering.
- Preheat the oven to 180°C/350°F.
- Brush the terrine with the cherry jam and cover it with foil. Roast on the middle shelf for approximately 25 minutes.
- Remove the foil and brush the bacon-topped terrine with more cherry jam. Return to the oven to bake for a further 20 minutes. Keep an eye on the terrine to make sure the bacon does not overcook. Re-cover the terrine if your bacon is browning too quickly.
- Allow to cool completely before covering in foil and chilling.
- Chill for a minimum of two hours before slicing the terrine into even intact 2cm slices.
- Serve as a cold appetiser with a salad and onion relish on the side.
- Keeps for 3 days chilled
- Suitable to freeze once cooked, whole or sliced