Veal and pistachio terrine with onion and red wine marmalade


Veal and pistachio terrine with onion and red wine marmalade

Prep Time: 30 Mins Cooking Time: 1 Hour 50 Mins Total Time: 2 Hours 20 Mins


  • 500g pork and veal mince
  • 1/4 cup (40g) pistachios
  • 1 egg
  • 2 garlic cloves, crushed
  • 1 tbs chopped thyme
  • 1 tbs finely grated lemon rind
  • 1 tsp ground allspice
  • 1 tsp freshly grated nutmeg
  • 1 tbs brandy
  • 12 (about 200g) long, thin slices rindless bacon
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 small brown onion, finely chopped
  • 1/4 tsp ground white pepper
  • 2 small (about 180g) veal escalopes (see note)

Watercress sprigs and brioche

  • 1/4 cup (60ml) olive oil
  • 4 (about 600g) brown onions, thinly sliced
  • 1/2 cup (100g) caster sugar
  • 1/2 cup (125ml) red wine vinegar
  • 1/2 cup (125ml) dry red wine


  1. Place the mince, pistachios, egg, garlic, thyme, lemon rind, allspice, nutmeg and brandy in a medium bowl. Use your hands to combine. Season with salt and pepper.
  2. Preheat oven to 180°C. Line a 9 x 19.5cm (6-cup capacity) loaf pan with baking paper. Line the pan, crossways, with 6-7 overlapping slices of bacon, allowing ends to overhang. Combine the parsley, onion and white pepper in a bowl; add salt to taste. Place half the mince mixture on top of the bacon and press down firmly. Top with half the parsley mixture, then the veal escalopes. Season with salt and pepper. Top with remaining parsley mixture then remaining mince mixture. Fold over bacon then top with remaining bacon to enclose the terrine. Cover tightly with foil. Place in a baking dish. Pour boiling water into the dish to come halfway up the sides of the pan. Bake in oven for 1 1/2 hours or until juices run clear when tested with a skewer. Remove from oven and place in a clean baking dish. Weigh down terrine with tin cans (see Tip). Refrigerate overnight.
  3. To make the marmalade, heat the oil in a large saucepan over low heat. Add onion and cook, covered, for 20 minutes or until soft and just starting to caramelise. Add the sugar, vinegar and wine and simmer for 25 minutes or until most liquid evaporates. Transfer to a container and refrigerate.
  4. Turn the terrine out onto a serving plate. Scrape away excess jelly. Serve slices with watercress, onion and red wine marmalade, and brioche or baguettes.