Terrine and Lavosh
1 onion, finely chopped
1 Tbsp butter
1 bacon rasher, finely chopped
160g veal mince
160g pork mince
160g chicken mince
3 slices bread, crumbed
2 slices proscuitto, finely chopped
1 ½ Tbsp pistachio nuts
8 juniper berries, crushed
1 ½ Tbsp thyme leaves
1 bay leaf
¼ whole nutmeg, grated
¾ tsp salt
1 pinch freshly ground pepper
Bacon to line terrine
315g all-purpose flour
1 tsp sugar
1 tsp salt
2/3 cup water
1 egg white; plus extra 2 egg whites, beaten
30g butter, melted
2 Tbsp sesame seeds
Method – Terrine
Sweat onion and bacon in butter.
Mix all remaining ingredients together, except eggs.
Leave for a few hours to infuse.
Mix in eggs, then pack into bacon lined terrines.
Cover with lid or foil. Cook in a bain marie at 180°C for 1 ½ hours. They will shrink slightly from sides when cooked.
Remove lid or foil, and cover with baking paper.
Press terrines with a weight overnight.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.