Pork terrine

Method

1. Brush the terrine tin with the olive oil. Line it with streaky bacon rashers, leaving 5 cm of the bacon rashers overlapping the edge of the terrine. Preheat the oven to 180°C/gas 4.

2. Make the filling by removing all the meat from the sausage skins and discarding the skins. Add the sage, flat leaf parsley and pistachio nuts. Season well with salt and freshly ground pepper. If using the minced pork add the egg at this stage to help it bind together.

3. Spread a layer of the the pork mixture in the lined terrine. Top with the blanched asparagus and leeks, spreading in an uneven fashion. Top with the remaining pork mixture and press down firmly.

4. Fold the overlapping bacon rashers over the pork filling. Cover with either a terrine lid or with tin foil.

5. Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 50 minutes to one hour until cooked through.

6. Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours. While the terrine is chilling prepare the salad by tossing together the orange, rocket, potato, coriander and peach. Mix together the plum chutney and olive oil and season with salt and freshly ground pepper. Remove and cut into six slices. Place each slice in the centre of a serving plate surrounded by the orange salad. Spoon the plum chutney dressing over the terrine just before serving.

Comments                        add a comment

great when served a few days later.
Good with fresh fruit.
Nice one again Mr Martin

Ingredients

Terrine

1 tsp Olive oil
250g rashers of streaky bacon
900g good-quality pork sausages or 900g pork mince plus 1 egg
10 sage leaves, chopped
5g flat-leaf parsley, chopped
75g shelled pistachio nuts
salt and fresh ground black pepper
3 medium-sized leeks, quartered and blanched
6 asparagus spears, blanched

Salad

2 oranges, peeled and sliced into segments
50g rocket leaves
1 cooked potato, peeled and diced
5g fresh coriander, torn into sprigs
2 peaches or nectarines, peeled and sliced
8 tbsp plum chutney
3 tbsp Olive oil
salt and fresh ground black pepper

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