Pork and prune terrine with braised shallots
( SERVES 4 )

Pork and prune terrine with braised shallots
Amanda Laird

Viva 30/7/2008

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Ingredients

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40 g Butter
250 g Chicken livers, (trimmed)
1 Onion, (finely chopped)
400 g Pork mince, (pork belly)
1 Bacon rasher, (finely chopped)
200 g Chicken mince
1 clove Minced Garlic
6 Pitted prunes, (sliced)
1½ tbsp Brandy
1 tsp Ground nutmeg
1 pinch Allspice, (ground)
1 Freshly ground black pepper, (to season)

Ingredients

16 Shallots
½ cup Vegetable stock, (or chicken stock)
½ cup White wine
2 leaves Bay leaves
1 tbsp Olive oil
1 Salt & freshly ground pepper, (to season)
1 to serve Baguette

Directions

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