Terrine…ahhh just delicious!
We have paired our Pork and Pistachio terrine with some earthy roast beetroot and a sweet burst of flavour with Native Bush Tomato Flavour Pearls. A little sprinkle of freeze dried beetroot adds a depth of flavour too. You can make your own terrine or simply buy a slice or two from your local deli.
What you’ll need
- Terrine – allow 80 – 100 g per person for a light meal or a few slices for a share platter
- Beetroot – peeled (we purchased some pre-cooked vacuum packed from the veg section at the supermarket)
- 1 or 2 cloves garlic – crushed
- Thyme – a few sprigs
- Olive oil
- Salt & Pepper
- Baby leaves
- Native Bush Tomato Flavour Pearls
- Freeze dried beetroot – crushed or blend in spice grinder
We purchased our terrine, but if you feel like making your own take a look HERE.
We found an article on the Gourmet Traveller website with 14 different terrine recipes…you will definitely find one you love!
Set the oven to 180C and grab a roasting dish.
Simply cut your beetroot into wedges (wearing a pair of disposable gloves is a good idea to keep your hands clean) and toss with the crushed garlic, thyme and olive oil in your roasting dish. Season well. Bake for up to 40 minutes if you have used peeled raw beetroot or 10 to 15 minutes for peeled pre-cooked beetroot. It will be ready when it’s tender to eat and slightly shriveled.
Terrine tends to taste best when eaten at room temperature. Simply place your terrine with a tumble of the roast beetroot and baby leaves on your plate. Top with Native Bush Tomato Flavour Pearls and a sprinkle of freeze dried beetroot.
Now to pour some wine and enjoy…
Until next time
from the Peninsula Larder Team
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”