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Old fashioned pork terrine

David Massey from Great Food Live
David Massey's sublime terrine wrapped in tasty bacon is enriched with brandy and herbs and is a fabulous combination of flavours

Old fashioned pork terrine

Method

1. Preheat the oven to 130C/ gas 1.

2. Line the terrine mould with the streaky bacon, allowing the ends to hang over the sides of the dish.

3. Mix all the terrine ingredients together. Spoon into the terrine mould, smooth down firmly, then fold the flaps of bacon over the top to seal in the mixture.

4. Cover with either a terrine lid or with tin foil. 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 1 - 1½ hours until cooked through.

5. Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours.

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Serves: Makes 1 terrine

Prep: 20 min
Cook: 1 hr 30 min

Ingredients

To line the mould

45 slices streaky bacon

For the terrine

350g pork fat, diced
900g shoulder pork, diced
225g rindless bacon rashers, diced
225g pork Liver, diced
25g Butter, melted
2 Shallots, finely chopped and fried gently until soft
4 garlic cloves, finely chopped and fried gently until soft
50g fresh white breadcrumbs
125ml White wine
3 tbsp Brandy
2 tsp chopped Parsley
10 sage leaves
1/2 tsp ground allspice
2 tsp dried herbs de Provence
2 tsp freshly ground black pepper
2 tsp Salt