A Glug of Oil

Delicious and easy recipes for everyday cooking. Midweek dinner ideas and easy dinner party recipes.

Pork Chestnut and Madeira Terrine

With Christmas almost upon us, why not start getting prepared now and have a go at making this terrine. Full of lovely rich ingredients such as Merchant Gourmet Chestnuts, pork, juniper berries and Madeira. Impress your guests, it's easy to make and would be an excellent starter for either Christmas or Boxing day, at New Year or of course, at any dinner party.

This terrine can be made in advance as it will freeze nicely - just double wrap in kitchen foil.

Pork Chestnut and Madeira Terrine

Pork Chestnut and Madeira Terrine

You'll need a large mixing bowl and a terrine dish or a 1.5 litre loaf tin and a frying pan.


1 large onion - finely chopped
1kg rindless boned pork belly
175g rindless back bacon
175g pigs liver
15 juniper berries
20 whole black peppercorns
2 fat cloves of garlic - finely chopped
1 heaped teaspoon salt
2 tablespoons chopped fresh thyme
a handful of chopped fresh parsley
200g cooked and ready to eat chestnuts - roughly chopped
100ml dry white wine
150ml Madeira

To Garnish:
a few fresh bay leaves


Heat the oil in a frying pan, add the onions and fry gently until soft but not browned. Remove from the heat and set a aside to cool completely.

Put the pork belly into a food processor and chop, using the pulse button, into a coarse but not too coarse mixture.

Add to the cooled onions in the bowl. Put the bacon and liver in the food processor and again, coarsely chop, then transfer those to the bowl.

Crush the juniper berries and peppercorns using a pestle and mortar and add those to the bowl too. Add the garlic, thyme, parsley, salt, chestnuts, wine and Madeira.  

Mix everything together really well.  The best way is to use your hands, it's a bit messy but it's the best way to mix everything together nicely.

Preheat the oven to 180C/350F or Gas 4

Put the mixture into your lightly oiled terrine dish or loaf tin and slightly round off the top.

Decorate with a few bay leaves.  Cover with a lid or some foil, put it into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish and bake for 1 and a half hours.

Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top. Remove the dish from the roasting tin and leave to cool.

Now, weight down the terrine for 24 hours in the fridge.  The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top.

To serve, remove the terrine from the dish and cut into slices and serve with some nice crusty bread, beetroot chutney and cornichons.

Remember this freezes well - just double wrap in kitchen foil.
Created using The Recipes Generator


  1. I've never had a terrine before...this one sounds very flavorful.

  2. now this is one fine looking terrine - I might even call it a pate...

  3. That looks fabulous... I love terrines and I have to justify buying my Le Creuset cast iron terrine dish. Great ingredients, too, just right for Christmas!

  4. This look very tasty. I think about making my own terrine since I saw pork terrine made from pig's head in MasterChef. I love it!

  5. hi, the recipe says to saute off the onions... but I can't see onions in the list of ingredients! How many onions did you use?

  6. Hi Anon - what am I like?! Really sorry, it's just 1 large onion finely chopped you need.
    I have amended the recipe thank you for pointing it out.

  7. lol I thought it was just me! Kept re-reading it thinking I might be missing it... I guessed a large onion (I was making it this afternoon!) so I'm relieved to hear I got it right :-) It smelt SO good whilst I was making it I had to remind myself it was raw meat and not eat some!

  8. Anon - it's old age with me I've decided! So pleased you give it a go - it was yummy (when cooked lol).
    Hope you were pleased with the end result.


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