Ingredients
Method
1.Preheat oven to 180°C/350°F. Line medium shallow baking dish with baking paper.
2.Cut eye sections (the fat end) from the bacon; reserve for another use.
3.Heat oil in small frying pan; cook shallots and garlic, stirring, until shallot softens. Stir in sage.
4.Combine shallot mixture, pork, veal, egg and breadcrumbs in large bowl; season. Stir in nuts and cherries.
5.Shape half the pork mixture into an 8cm x 24cm (3¼-inch x 9½-inch) log in baking dish. Place chicken tenderloins lengthways down centre of pork mixture, then top with remaining pork mixture. Wrap bacon slices, overlapping slightly, around log; tuck ends under log. Pat into a neat round. Brush bacon with half the redcurrant jelly.
6.Bake terrine about 45 minutes or until cooked through, brushing with remaining redcurrant jelly halfway through cooking time.
7.Meanwhile, to make cherry compote; combine jelly and port in small saucepan; simmer, stirring, 3 minutes. Add cherries; cool.
8.Serve terrine with cherry compote.
Some butchers sell minced pork and veal mixture, this is fine to use here; you need to buy 500g (1 pound). You can use cherry jam instead of the redcurrant jelly for the cherry compote.
Note
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