Quail terrine with golden raisin relish

Quail terrine with golden raisin relish

6 as a snack or starter
Chris Middleton


Quantity Ingredient
50ml cognac
2 bay leaves, cut into thirds
2 thyme sprigs, picked and chopped
200g minced fatty pork
200g minced veal
2 garlic cloves, lightly bruised with a knife
2 teaspoons sea salt
pinch curing salt, (see Note)
pinch quatre epices, (see Note)
2 tablespoons shelled pistachio nuts, toasted
3 jumbo quails, flat boned
olive oil, for brushing
salt flakes, for sprinkling
cornichons, to serve
sourdough croutons, to serve

Raisin relish

Quantity Ingredient
100g golden raisins
75ml sherry vinegar


  1. In a bowl, mix together the Cognac, bay leaves, thyme, pork, veal, garlic and a pinch of freshly ground black pepper. Cover and refrigerate for at least 2 hours.
  2. Remove the garlic cloves and bay leaves. Mix in the salt, curing salt, quatre épices and pistachios.
  3. You now need to work the proteins and emulsify the mixture, to make a forcemeat stuffing, or ‘farce’. You can do this using the paddle attachment of an electric mixer on a fairly high speed, or by mixing vigorously with one hand and repeatedly slapping the farce against the side of the bowl. Keep the mixture as cold as possible at all times, otherwise it can split and will go grainy and dry when cooked.
  4. Lay out two layers of plastic wrap on your bench. Lay the boned quails out flat next to each other, with the skin side underneath. Make a long sausage out of the farce, then place it along the bottom third of each quail. Roll up, using the plastic wrap to help you, then roll until the quail are completely sealed. Grab the plastic at each end, then roll it back on the bench a couple of times to tighten the roll. Tie the excess plastic wrap into a knot at each end, keeping it as tight as possible at all times.
  5. Bring a large saucepan of water to poaching temperature (just below simmering point — there should be no movement in the water, maybe just a few bubbles on the bottom of the pan). Add the wrapped terrine and poach for 45 minutes, or until firm and cooked through. Remove from the water and leave to rest for 10 minutes at room temperature, then place in an iced water bath to cool.
  6. For the raisin relish

    Place the raisins and vinegar in a small saucepan with 75 ml water and cook over medium heat for 15 minutes, or until the raisins are soft and plump, and most of the liquid has evaporated. Purée until very smooth, then season with sea salt and freshly ground black pepper. Pass through a fine sieve and set aside. The relish can be refrigerated in a clean airtight jar for up to 1 month; bring to room temperature for serving.
  7. To serve

    Using a sharp knife, and leaving the plastic on to keep its round shape, thinly slice the terrine, then remove the plastic and arrange the slices on a platter. Brush the top of each slice with olive oil and sprinkle with salt flakes. Serve the raisin relish, cornichons and croutons on the side.


  • Curing salt contains sodium nitrite (and sometimes sodium nitrate) and is used for preserving meat smallgoods.


  • Quatre épices, or ‘four spices’, is a french spice mix of white pepper, cloves, nutmeg and ginger, often used in terrines.
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