4 December 2011

CHUNKY COUNTRY PORK TERRINE

• 1 medium onion
• 4 cloves garlic
• 250g chicken livers
• 750g pork mince
• 4 tablespoons freshly chopped herbs (thyme, parsley)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons brandy
• 8 slices bacon, rind removed
• 400g pork fillet
• 3 fresh bay leaves

Peel and chop the onion and garlic, and put into a food processor. Chop the livers, and add to the onion and garlic and process until well mixed. Place the mince in a large bowl and mix in the onion and liver mixture with the herbs, salt, pepper and brandy until well blended. Cut the rind from the bacon, and arrange the slices into the base and up and over the sides of the terrine or loaf dish (10cm x 22cm x 7cm). Place one third of the mixture into the terrine. Slice the pork fillet into thin strips and place half of the strips on top of the mixture. Cover with the second third of the mixture and lay the rest of the pork strips on top of this. Finally, add the rest of the mixture and pack down well, bringing the bacon over the top to seal in the mixture. Decorate the top with fresh bay leaves and cover the terrine tightly with foil. Place in a dish of hot water that comes halfway up the side of the terrine and bake in an 180˚C oven for 1½ hours. To test the terrine is cooked through pierce with a skewer. If it is cooked the juices should run clear. Remove from the oven and press the terrine down well while cooling by placing some heavy tin cans on top. Refrigerate when cool and leave for a day or two for flavours to develop. To serve, slice and present with a fruity chutney and plenty of crusty bread. Serves 10-12. Wine match: A fragrant cabernet sauvignon Recipe by Lauraine Jacobs, pic by Elizabeth Clarkson