Pork terrine

By admin
06 February 2013

A terrine is similar to a pâté. The biggest difference is that it is made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.

Preparation time: 10 min

Cooking time: 1 hour

Chilling time: 24 hours

Serves 6 or more

2 sprigs thyme

4 sage leaves

250 g streaky bacon

300 g pork mince

600 g chicken breast, minced

3 sprigs fresh parsley, chopped

30 ml (2 T) apricot jam

100 g green olives

salt and pepper

1    Preheat the oven to 180 °C. Grease a loaf tin. Place the thyme and sage in the loaf pan. Line the tin with the bacon, making sure it overlaps on the sides. Mix the pork with the chicken. Stir through the parsley, apricot jam and olives and season with salt and pepper.

2    Press the mixture into the loaf tin. Cover it with greased foil and wrap the whole loaf tin with more foil. Place the tin in a roasting pan filled with hot water and bake for 1 hour. Cool and chill overnight. Press it down as it chills using heavy objects.

3    Turn over the terrine on a plate and serve.

- Hope Malau

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