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
- 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
- Simmer the dates in the port until it is all absorbed, about 20-30 minutes and set aside.
- Pulse the bacon in a food processor a few times.
- Mix the bacon, five spice, cardamom, nutmeg, sugar, salt, white wine and pistachios into the pork.
- Drape the prosciutto across a loaf pan in overlapping layers.
- 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.
- Wrap the overhanging prosciutto over to seal it.
- Cover in foil and place in a baking dish with water coming up half way.
- Bake in a preheated 400F/200C oven until it reaches an internal temperature of 160F.
- Let cool, drain the excess juices, wrap in plastic and refrigerate over night.