Name: Pork and veal terrine with fig and pistachio
Cook time: 130 min
Total time: 130 min
Yield: 8
Ingredients: 10 rashers rindless bacon; 1 cup chopped dried figs; 1/2 cup port; 1/4 cup craisins; 1 teaspoon allspice; 400 gram pork mince; 400 gram veal mince; 1/4 cup toasted pistachio nuts; 1 red onion, finely chopped; 1 egg; 3 clove garlic, crushed; crusty bread, tomato chutney, to serve

Ingredients

10 rashers rindless bacon

1 cup chopped dried figs

1/2 cup port

1/4 cup craisins

1 teaspoon allspice

400 gram pork mince

400 gram veal mince

1/4 cup toasted pistachio nuts

1 red onion, finely chopped

1 egg

3 clove garlic, crushed

crusty bread, tomato chutney, to serve

Method

1.Preheat oven to slow, 150°C. Line a 6-cup terrine mould with baking paper (a 10 x 20cm loaf pan can also be used).

2.Remove thick end of bacon; chop and set aside. Line mould with streaky section of bacon, allowing ends to hang over sides.

3.Place figs, port, craisins and allspice in a small saucepan. Bring to the boil over a medium heat. Reduce heat; simmer 8-10 minutes, until liquid is almost absorbed.

4.In a large bowl, combine chopped bacon, fig mixture, minces, pistachios, onion, egg and garlic. Season to taste.

5.Place mince mixture into lined mould; push down firmly. Fold bacon over top (it doesn’t matter if the ends don’t meet).

6.Cover mould with a sheet of foil lined with baking paper. Place in a baking pan with enough boiling water to come halfway up side of the mould.

7.Bake 1 hour. Remove foil and paper; cook a further 50-60 minutes, until cooked through.

8.Remove mould from baking pan. Cover with foil. Place another dish on top, weighed down with heavy cans, or a brick wrapped in a tea towel. Allow to cool slightly; chill overnight, weighed down.

9.Unmould terrine and serve sliced with crusty bread and tomato chutney.

Terrine must be weighed down to achieve correct texture.
Note

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