Terrine with green pepper

This recipe for terrine with green pepper is made for everyday cooking with just a little more flavour. The steps stay easy to follow, so you can easily adapt the dish to what you have at home.

Pay close attention to balance: something savoury, something fresh and enough texture make all the difference. Add flavourings step by step and taste as you go.

Why choose a terrine with green pepper?

Terrines are back in a big way and easily bring the wow factor to the table. They are:

• Make-ahead friendly: ideal for guests!
• Full of flavour thanks to the distinctive green pepper
• Stylish to serve at brunch, drinks or dinner
• Perfect with crusty bread and a fresh salad

What’s more, the organic green pepper from Nicolas Vahé adds a unique spice that will surprise your guests.

Simplicity, French finesse

Think refined presentation: minimalist, functional and always with a twist. You can taste that in this dish too. With high-quality ingredients such as French sea salt from Het Adres and the well-known green pepper from Nicolas Vahé, this terrine instantly sets the mood for a stylish Norwegian drinks board or a French picnic.

Recipe: Terrine with green pepper

Ingredients

• 500 g mixed minced meat (beef & pork)
• 100 g bacon cubes
• 2 shallots, finely chopped
• 2 cloves garlic, pressed
• 2 tbsp green pepper from Nicolas Vahé, lightly crushed
• 1 tbsp French sea salt
• 1/2 tbsp black pepper from Nicolas Vahé
• 2 tbsp parsley, finely chopped
• 3 eggs
• 125 ml whipping cream
• 1 tbsp cognac (optional, for extra depth)
• Extra: slices of bacon to line the terrine mould

Method

1. Preheat the oven to 180 °C and line a terrine mould with slices of bacon.
2. Sauté the shallot and garlic in a frying pan until soft, then let cool.
3. Place the minced meat, bacon cubes, shallot, garlic, green pepper, sea salt, black pepper, parsley, eggs and whipping cream (and cognac) in a bowl. Mix well.
4. Fill the terrine mould with the meat mixture. Press down firmly and fold the bacon over the top. Cover with aluminium foil.
5. Place the terrine mould in a roasting dish with hot water (bain-marie). Bake for 60-75 minutes or until the terrine is firm.
6. Let cool, preferably overnight in the fridge so the flavours can develop.

Serve & pair

Let the terrine come to room temperature and slice it into beautiful pieces. Delicious with:

• Crusty sourdough bread or a fresh baguette
• Fresh salad with rocket and vinaigrette
• A good chutney or coarse mustard
• Small pickles (cornichons) for a fresh bite

Taste at Het Adres

Discover the complete Nicolas Vahé collection in our webshop – from green pepper to surprising spice blends. Give your drinks table that special twist, right at home!

FAQ: Frequently asked questions about terrine with green pepper

• How long does terrine keep in the fridge?
  Properly covered, your terrine will stay fresh in the fridge for 4 to 5 days.
• Can I make a terrine without an oven?
  Traditionally, a terrine is cooked in the oven for the right texture. Without an oven, it’s not recommended!
• What can I use instead of green peppercorns?
  You can use black peppercorns or mild chilli flakes, but you will miss the unique flavour of green pepper.

Fancy making this terrine? Discover everything you need in our Nicolas Vahé collection.

Read also: Want to read more about this topic? Then also take a look at our article about spring and summer on your plate.