Fruity Pork Terrine

Making Pork Terrine

Terrines are easy, pre-prep, smart starters. They are ideal for dinner parties, or when you have guests over. They can feed a crowd, and any leftovers can work as almost like a pâté in sandwiches or on toast. Given their culinary versatility, the lack of equipment usually required to make them- in this case just a loaf tin- and how straightforward cooking is, terrines are a very useful thing to add to you culinary repertoire. So why I hadn’t made one until recently is a mystery to me.

To make a terrine, start with an ingredient that lines a loaf tin well, like bacon or smoked salmon, and line the loaf tin with it. Then, just fill it with whatever you want, and cook if necessary. They’re that easy.

Here’s a recipe for a terrine I made. I started off with a recipe from BBC Good Food, then decided I wanted to change a few things. Overall we found this one to be a little bland, which is why I have added a little more fruit than the recipe was originally designed with, and similarly more herbs. When we served it at a dinner, it went down very well, and quickly. If you want to make a fancy starter, and haven’t done much cooking before, I would highly recommend a terrine as a good place to start- great taste for minimal difficulty. Score one for terrines.

Pork Terrine, Damson Chutney, and Toast

Fruity Pork Terrine

Serves 10-12. You’ll need a large loaf tin to cook the terrine in. We used a friend’s home-made damson chutney to accompany, which worked very well. This is adapted from a recipe from BBC Good Food.

Ingredients:
300g pork loin
2 garlic cloves
2 tbsp thyme
2 tbsp brandy
16 rashers dry-cured rindless streaky bacon
1kg sausagemeat
100g shelled pistachios
around 30 dried apricots
50g dried cranberries
fruit chutney and toast, to serve

Recipe:
1. Make the pork loin mix. Dice the pork loin. Crush the garlic and add, along with the brandy. Leave for a few hours, or overnight if you have time.
2. Make the sausagemeat mix. In a large mixing bowl, combine the sausagemeat, thyme, pistachios, and cranberries.
3. Assemble the terrine. In your loaf tin, lay the bacon rashers to cover the tin. Put half of the sausage mix in, then a layer of dried apricots (see photo below), then the rest of the sausagemix. Finish off with a layer of the pork loin mixture.
4. Cook the terrine. Heat oven to 160ºC. Fill a large roasting tray with boiling water. Cover the loaf tin with foil, then carefully place in the hot water, then place the tray in the oven for 1hr. Chill until ready to use, scraping off the jelly.

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