Pies, Pates and Terrines

Pies, Pates and Terrines – Introduction

This was originally a one day course. I expanded it to run over 2 days and to show the different cooking processes for traditional dishes such as pies, the simplicity of pates (although they can be more complex) and terrines. These techniques go back in history and were part of the classic French style of cooking.

A terrine is traditionally a rectangular metal cooking mould that is lined with bacon strips and filled with a mix of meats or similar ingredients. They take more time but can be worth the effort. A chef, Franck Pontias have given the terrine a new twist. His book Terrines and Verrines takes a unique look at the terrine. Worth buying!

Other techniques such as pastry and specifically hot water crust pastry is an old way to seal in the ingredients and to keep them fresh for as long as possible. In the same way, the Cornish Pasty had the meat in one half and sweet in the other. The pastry was the protective case to prevent dust etc. from getting into the inside. Clever cooks in the day!