PORK & PISTACHIO TERRINE
SERVES 10 as a starter. Prep time 20 mins. Cook 1 hr 15 mins
12 – 18 rashers, smoked streaky bacon
3 large garlic cloves, sliced
25g/1oz butter
800g/1lb 12 oz minced pork
50g/2oz pistachio nuts
1 tsp salt
3 tbsp fresh thyme leaves (or 3 heaped teaspoons of dried)
25g/1oz dried cranberries
3 tbsp brandy
1 large egg, beaten
100g/7oz fresh chicken livers
Heat oven to 180C/fan 160C/gas 4. Line a 900g loaf tin with 6 – 12 rashers of bacon, slightly overlapping them and letting the excess hang over the top of the tin – the amount of bacon you need depends on whether your tin is long and thin or short and deep.
Fry the garlic in the butter for just a minute, cool briefly, then mix with all the other ingredients except the livers. Season with plenty of black pepper.
Press half the mince mixture into the tin, then lay the livers on top. Cover with the remaining mince mixture, then top with the remaining 6 bacon rashers, cutting them in half for a neat fit if necessary. Fold over the bacon that is overhanging the tine.
Bake for 1 hr 15 mins (I covered with foil, although the recipe did not say that!), then pour off most of the liquid. Cover with foil and put a weight on top of the terrine as it cools to compact the texture – the easiest way is to use a couple of tins of baked beans, or similar.
As soon as it is cool enough, put into the fridge.
To freeze. Cool completely, then cover with cling film and then with foil. You can leave it in the tin or freeze separately. Use within 6 weeks. To serve: thaw for 24 hrs in the fridge
To serve:
Turn out of the tin and cut into slices. Serve with toasted bread, a generous spoonful of red onion chutney and some pickled gherkins. It will keep in the fridge for 3 days.