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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Date and Pistachio Terrine

[heart_this] · Jan 7, 2010 · 18 Comments

Date and Pistachio Terrine with Grainy Mustard

I have some across a few posts about terrines since I started food blogging and although they have always looked really good I had yet to try one. A terrine is a dish that is cooked in a terrine dish which is shaped a lot like a loaf pan. The terrines that I have seen so far reminded me of a meatloaf only they were fancier. Not too long ago I came across a recipe for a date and pistachio terrine in the holiday edition of Food & Drink and I knew exactly what I was going to use the last of my fresh medjool dates in. I liked the sound of using the sweet dates and the pistachios in a meat dish like this and the slices promised to be really pretty with all of the colours. Some of the things that I like about this recipe are that the dates are simmered in port first and the whole thing is wrapped up in prosciutto! I also like the Asian spice blend that promised to add a nice hint of the exotic.
The terrine was a little bit more work to make than a meatloaf with the pitting the dates, simmering them and then wrapping everything in the prosciutto but, it was still pretty easy. One interesting thing about the recipe is that you are supposed to refrigerate it overnight after you cook it and I had read in one place that terrine was supposed to be served cold or at least not hot. The date and pistachio terrine turned out really well! The medjool dates and pistachios went surprisingly well surrounded by subtly spiced moist and tender pork. Of course the salty prosciutto wrapping finished the terrine off really well. I enjoyed the terrine both warmed an not. I served some of the terrine cut into thick slices on a bed of salad greens with a dab of grainy mustard. The terrine also worked well when sliced thinly as an appetizer either all by itself or on toasted baguette slices along with some mayo-mustard and even a dab of blackberry preserves on top. With my first terrine being such a success I look forward to trying more!

Date and Pistachio Terrine, Sliced

Date and Pistachio Terrine

Date and Pistachio Terrine

Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 8
ingredients
  • 1 cup medjool dates (pitted and quartered)
  • 1 cup port
  • 5 slices bacon (cut into 1 inch pieces)
  • 3/4 teaspoon five spice
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup white wine
  • 1/2 cup pistachios
  • 1 1/2 pounds ground pork
  • 12 slices prosciutto
directions
  1. Simmer the dates in the port until it is all absorbed, about 20-30 minutes and set aside.
  2. Pulse the bacon in a food processor a few times.
  3. Mix the bacon, five spice, cardamom, nutmeg, sugar, salt, white wine and pistachios into the pork.
  4. Drape the prosciutto across a loaf pan in overlapping layers.
  5. Place 1/3 of the mixture into the loaf pan followed by 1/2 of the dates, 1/3 of the pork, the remaining dates and the remaining pork.
  6. Wrap the overhanging prosciutto over to seal it.
  7. Cover in foil and place in a baking dish with water coming up half way.
  8. Bake in a preheated 400F/200C oven until it reaches an internal temperature of 160F.
  9. Let cool, drain the excess juices, wrap in plastic and refrigerate over night.
Similar Recipes:
Bacon Wrapped Roast Pork Loin
Chipotle Turkey Meat Loaf
Bacon Wrapped Stuffed Medjool Dates

Appetizer, Food, Low-carb, Main Course, Mediterranean, Pork, Recipe

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Reader Interactions

Comments

  1. ksuicide says

    January 7, 2010 at 4:14 am

    That looks really interesting. I'll look forward to seeing what else you come up with too!

    ~k

    Reply
  2. Rosa's Yummy Yums says

    January 7, 2010 at 4:32 am

    A refined terrine! Really gorgeous!

    Cheers,

    Rosa

    Reply
  3. Bridgett says

    January 7, 2010 at 4:36 am

    This is really elegant, Kevin. Kudos to you for giving the recipe a go.

    Reply
  4. Homecooked says

    January 7, 2010 at 8:21 am

    Wow…it looks delicous! I can just imagine the taste by looking at the pics!

    Reply
  5. Joanne says

    January 7, 2010 at 11:13 am

    Terrines have begun to intrigue me lately. I blame Top Chef and Mastering the Art of French Cooking. This looks delicious. You picked the perfect flavors for your first one.

    Reply
  6. Angela says

    January 7, 2010 at 12:32 pm

    Now this is a terrine I would make! Great flavors, here. Thanks, Kevin!

    Reply
  7. Jeanne says

    January 7, 2010 at 12:39 pm

    I've only ever made two terrines, and both were cold. I've always been intrigued by this tupe of "meatloaf" terrine and yours looks spectacular!! The combination of fruit and salty meat always does it for me 🙂

    Reply
  8. Kira says

    January 7, 2010 at 1:48 pm

    the thought of meatloaf grosses me out, and my husband is very 'MidWest' so he laughs at me, but this dish might just be our compromise. Looks beautiful. Thanks for sharing.

    Reply
  9. Dawn says

    January 7, 2010 at 3:42 pm

    that is very interesting. I assume you liked it? served cold? hmmm, I would want to fry it up with some french toast–is that wrong?

    Reply
  10. Peter M says

    January 7, 2010 at 3:46 pm

    Kevin, this is gorgeous and I would splurge on a nice, bold Xinomavro Greek red with this terrine and some crusty bread.

    Reply
  11. Karen says

    January 7, 2010 at 5:46 pm

    Wow! This is gorgeous and I love the combo of the pistachio and dates – two of my favorites. It's very impressive!

    Reply
  12. Jess Bennett says

    January 7, 2010 at 9:42 pm

    Kevin, this terrine is a true thing of beauty. It looks absolutely spectacular.

    Reply
  13. pigpigscorner says

    January 7, 2010 at 10:51 pm

    It's beautiful with the nuts all scattered!

    Reply
  14. Marysol says

    January 7, 2010 at 11:05 pm

    absolutely stunning. I want to invite myself over to eat it and I want to try to make it myself at home. Exactly what a food blog should be, yummy looking and inspiring!

    Reply
  15. cookeaze says

    January 8, 2010 at 10:34 am

    Those dish look double-delectably delicious!Thanks for your wonderful treat..

    Reply
  16. Morta Di Fame says

    January 8, 2010 at 1:16 pm

    super professional

    Reply
  17. The Cooking Photographer says

    January 8, 2010 at 5:04 pm

    This one is amazing.

    Reply
  18. Stacey Snacks says

    January 12, 2010 at 4:05 am

    Kevin,
    This looks beautiful!

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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