Pork Terrine
Ingredients
"Onion 1, medium sized",
"Butter 30g",
"Thyme leaves 2 tsp",
"Rosemary leaves 1 tsp",
"Smoked bacon 250g",
"Minced pork 400g",
"Mace ½ tsp",
"Juniper berries 12",
"Apricots 80g, dried",
"Cranberries 60g, fresh",
"Marsala or brandy 2 tbsp",
"Topping",
"Bacon 2 rashers",
"Bay leaves 4",
"Juniper berries 12",
"Cranberries 6"]
Method
You will also need 2 small (500ml) ovenproof preserving jars or a suitable earthenware terrine
Preheat the oven to 180C/gas mark 4. Peel and finely chop the onion. Melt the butter in a deep pan over a low to moderate heat then add the chopped onion and leave to soften, stirring from time to time. Chop the thyme and rosemary and stir into the softening onion.
Remove the rind from the bacon, then chop the rashers finely. Put the pork mince in a mixing bowl and add the bacon. Remove the pan from the heat, then add the cooked onion to the minced pork. Season with the ground mace, a ½ tsp of salt and plenty of black pepper. Crush the juniper berries using a pestle and mortar. Chop the dried apricots then mix into the pork together with the crushed juniper berries, the fresh cranberries and the Marsala or brandy. Check all is mixed well then push into the jars or terrine.
Cover the surface of the mixture with the bacon rashers, tucking them down the side of the jars, then press the bay leaves, juniper berries and cranberries into the surface. Cover loosely with the lid (do not seal with the metal clip) or cover the top with baking parchment, secure with string or a rubber band, then tin foil.
Half fill a roasting tin with hot water, place the jars or terrine into the water so it comes half way up the sides. Bake for 80 minutes. Leave to cool in the switched off oven, remove, then refrigerate overnight.
From a Nigel Slater Guardian Recipe.
29 Dec 2020
#Christmas
Jos Martin