Beef, Juniper and Pistachio Terrine Canapés Beef, Juniper and Pistachio Terrine Canapés

Beef, Juniper and Pistachio Terrine Canapés

A great canape recipe using beef mince, liver, Madeira or Port, dried fruits, herbs, pancetta and pistachio nuts.  A really indulgent party dish.

prep time
35 mins

cook time
2 hours

12 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g lean beef mince
  • 225g calves liver, trimmed and finely chopped
  • 225g streaky bacon, roughly chopped
  • 150ml Madeira or Port
  • Zest of ½ lemon
  • 20-25 juniper berries, crushed
  • 1 x 100g pack dried cranberries
  • 25g/1oz butter
  • 1 small onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 tablespoons freshly chopped sage leaves
  • 2 tablespoons freshly chopped thyme leaves
  • ¼ teaspoons ground mace or cloves
  • 1 egg, beaten
  • 3 tablespoons extra thick double cream
  • 100g raw, shelled pistachio nuts, roughly chopped
  • 200g thin pancetta slices
  • 10 fresh bay leaves


  1. In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning.  Cover and leave to marinate in the fridge for 2 hours, or overnight.
  2. Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.
  3. Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured.  Stir in the herbs and spices.  Set aside to cool for 5-10 minutes.
  4. Remove the terrine mixture from the fridge and add the onion and herb mix, egg, cream and pistachio nuts. Mix gently.
  5. Line a 900g loaf tin with the pancetta slices and randomly tuck in half the bay leaves between the pancetta.  Spoon the mixture into the tin and fold over the pancetta slices.  Tuck in the remaining bay leaves.  Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.
  6. Put the loaf tin in a large roasting tin and place on the middle shelf of the oven. Carefully pour in enough hot water to reach halfway up the tin and cook for 1½-2 hours.
  7. Remove the terrine from the oven and leave to cool with the foil in place for 20-30 minutes.  Next, weigh the terrine down with two full 450g cans.  When completely cold place the terrine in the fridge overnight to firm up.
  8. One hour before serving remove the terrine from the fridge, cut into slices and serve with crusty bread or Melba toast, topped with a pomegranate relish.  Great canapés!