Terrine of pork and salad
29/5/2007
Serves 6
Ingredients
| 500 g | Pork belly, (minced) |
| 500 g | Lamb mince |
| 1 | Onion, (finely chopped) |
| 1 | Garlic cloves, (crushed) |
| 25 g | Butter |
| 150 ml | Brandy |
| 1 | Egg |
| 2 tsp | Salt |
| ½ tsp | Freshly ground black pepper |
| 1 pinch | Allspice |
| ½ tsp | Dried thyme |
| ½ tsp | Dried thyme |
| 500 g | Streaky bacon |
| 3 | Bay leaves |
| 1 | Fresh thyme |
| 1 to serve | Gherkin |
| 1 to serve | Chutney |
| 1 | Crusty bread |
Directions
- Preheat the oven to 180C. Combine the pork and lamb in a large bowl.
- Saute the onion and garlic in the butter until soft. Add to the bowl. Rinse the frying pan with the brandy and pour into the bowl.
- Mix in the lightly beaten egg then season with salt, pepper, allspice and thyme, mix well.
- Remove the rind from the bacon. Use two-thirds to line a 1.5 litre ovenproof container.
- Press the meat mixture into the tin and cover with the remaining bacon slices, bay leaves and fresh thyme sprigs.
- Cover the terrine tightly with foil and a lid. Stand the tin in a baking dish of water and bake for two hours.
- It is ready when a skewer stuck into the terrine comes out clean.
- Remove the lid and place a weight on top of the foil, leave to cool then refrigerate for eight hours.
- Run a knife around the dish to loosen the terrine, and turn out on to a plate.
- Serve with gherkins, chutney and crusty bread. The terrine can be gently warmed if preferred.
Wine Match
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