PORK, PISTACIO AND PRUNE COUNTRY TERRINE = CINSAUT
YIELD 1 TERRINE OR 10 SLICES
- Onion 1 ½ (Chopped)
- Thyme sprigs 15g
- Bay leaves 1
- Streaky bacon 100g
- Crushed garlic 15g
- Pork belly, minced 800g (ask your butcher to do this)
- Pork sausage meat 350g
- Pistachios 50g (Chopped)
- Green peppercorns 10g (Chopped)
- Parsley 50g (Chopped)
- Prunes 6 (Cut in half lengthways)
- Oil 25ml
- Maldon salt 10g
- Pepper 5g
- Chutney 40g
Line the terrine with cling film. Lay out terrine with the streaky bacon. Then sauté the chopped onion, garlic until brown, set aside to cool. Next mix the onion, garlic, belly mince, sausage mince, pistachio, peppercorns, parsley, thyme all together and season with salt and pepper.
Pack half the mixture into the bottom half of the terrine. Lay the prunes in a line running down the centre, overlapping them slightly. Pack the remaining mixture firmly on top; fold the ends of the bacon over the terrine mixture to enclose it.
Heat the oven to 180 C, cut out greaseproof paper to fit the top of the terrine and butter it well. Put this on top of the mixture and then cover with the lid or tightly wrapped foil.
Put the terrine into a deep roasting tin and pour in hot water to halfway up the sides. Cook for 1 hour 15 minutes. Cool slightly, remove the lid and discard any excess liquid. Weigh the terrine down firmly with tins along its length and put in the fridge for 24 hours to set.
When ready to serve simply slice the terrine and serve on some salad leaves topped with chutney.