Stockman’s Bacon Terrine

preparation 20
cook time 2 hours 30 min
Serves 8

Ingredients Method

1 thick slice of white bread
1 small onion, peeled and roughly chopped
2 cloves of garlic, peeled and squashed
4 fresh sage leaves
1 sprig fresh thyme, leaves removed
225g lean pork mince
225g pigs liver, trimmed
75g lean, dry cured, bacon lardons or small pieces taken from a bacon joint or bacon chop
4 tbsps cider or apple juice
9-12 dry cured, oak smoked, streaky bacon rashers
Extra sage leaves and thyme sprigs to line tin

Preheat the oven to 160ºC/ 325ºF/ Gas Mark 3. Place the slice of bread, onion, garlic and herbs into a food processor. Whizz together until the bread is a fine crumb. Add to this the pork mince and liver and whizz until the mixture is smooth-ish and of spooning consistency. Stir in the lardons or bacon pieces and cider or apple juice.

Take a 1-litre loaf tin (approx 10cm x 26 x 7) and use 3-4 streaky bacon rashers lengthways to line the bottom of the tin. Add some sage leaves and thyme. Fill with half the raw meat mixture and use 3-4 bacon rashers and herbs to cover. Top with the remaining mixture and finish with 3-4 more rashers.

Place in a roasting tin, half filled with boiling water. Cover with a piece of greased foil and cook in the preheated oven for 1 hour 30 minutes until the mixture is set and cooked through. Allow to cool and then cover and place in the fridge.

Serve in slices or wedges with crunchy toast or bread, pickles and a spring slaw of carrots, cabbage, spinach and shallots.

Ingredients

1 thick slice of white bread

1 small onion, peeled and roughly chopped

2 cloves of garlic, peeled and squashed

4 fresh sage leaves

1 sprig fresh thyme, leaves removed

225g lean pork mince

225g pigs liver, trimmed

75g lean, dry cured, bacon lardons or small pieces taken from a bacon joint or bacon chop

4 tbsps cider or apple juice

9-12 dry cured, oak smoked, streaky bacon rashers