Pork, Pistachio & Herb Terrine
30 prep, 65min cook
Serves 6
Ingredients
1 tbsp olive oil
115g chicken livers, chopped
250g maple flavoured streaky bacon or ordinary bacon
500g pork mince
1 x 150g Boursin garlic & herb, or British-made alternative
2 tbsps red wine
1 tbsp port
1 tbsp fresh chopped thyme
1 tbsp fresh chopped flat leaf parsley
4 juniper berries, crushed and chopped
65g shelled pistachio nuts, roughly chopped
Grated rind of 1 lemon
125g ham off the bone
Sliced sage leaves, to garnish
Method
Preheat the oven to 180ºC/350ºF/ Gas Mark 4. Lightly oil a 900ml loaf tin. Heat the oil in a pan and cook the chicken livers over a medium heat for about 2-5 minutes, stirring occasionally, until sealed. Remove from the heat and allow to cool.
Using the back of a knife, stretch the bacon. Line the base and sides of the tin with overlapping slices of bacon, allowing any excess to hang over the edges. .Mix together the chicken livers, pork, cheese, red wine, port, thyme, parsley, juniper berries, pistachio nuts and lemon rind. Season well.
Spread half of the pork mixture over the base of the terrine evenly, pressing down well. Top with a layer of ham and then spread over the remaining pork mixture – it will sit high in the loaf tin. Fold over the overhanging bacon to enclose the filling well. Cover with foil, then place in a roasting tin and half fill with boiling water.
Bake for 1 hour until the meat is tender. Remove from the oven and allow to cool. Pour off any juices and weigh down with weights. Chill for at least 6 hours. Carefully remove from the tin and garnish with sage leaves. Serve in slices with a dressed salad and a favourite chutney.
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