Pork Terrine Recipe | Good Housekeeping UK
- 5 years ago
Watch our step-by-step video to find out how to make a pork terrine – the perfect prepare-ahead starter.
Ingredients:
Vegetable, to grease
12 rashers smoked streaky bacon
150g (5oz) dried apricots, finely chopped
3tbsp brandy
300g (11oz) pork tenderloin, trimmed and chopped into 1cm (½in) chunks
450g (1lb) herb sausages, skinned
Small bunch fresh sage, finely chopped
50g (2oz) whole shelled pistachios
2 garlic cloves, crushed
Fresh nutmeg
1. Grease base and sides of a loaf tin with a little vegetable oil.
2. On a board, stretch out each bacon rasher with back of a knife. Take loaf tin and line it with bacon rashers. Overlap them slightly and make sure each rasher covers base and sides of tin with a little overhang. Cut remaining slices in half and use them to line ends of tin.
3. In a small pan, bring apricots and brandy to boil. Then remove from heat and set aside to cool briefly.
4. Put tenderloin in large mixing bowl with skinned sausages, sage, pistachios, garlic and a grating of fresh nutmeg. Add cooked apricots and a generous sprinkling of salt. Stir all ingredients together until combined.
5. To check terrine is seasoned properly, fry a teaspoon of mixture in a small pan until cooked through. Taste and adjust seasoning if necessary.
6. Spoon into loaf tin pressing it down well into bottom and corners, as mixture will shrink during cooking. Fold overhanging bacon over top to cover.
7. Sit a piece of foil on top, just covering terrine. Then wrap whole loaf tin in another layer of foil. And put tin in a roasting tray.
8. At oven, pour boiling water from kettle into roasting tray, enough to come two-thirds up side of loaf tin. Cook at 170°C (150°C fan) mark 3 for 1hr-1hr 15min, until a metal skewer inserted into centre for 10sec comes out piping hot.
9. Carefully remove loaf tin from water and remove outer foil, leaving lid of foil in put on top. Leave to cool completely and chill overnight, placing another loaf tin on top weighted down with tins or a bag of sugar.
10. To remove terrine, put into a roasting tray and remove weight and foil top. Pour boiling water into roasting tray, almost to the top of base of loaf tin, and leave for 10sec. Remove loaf tin and turn out on to a board. Scrape off and discard jelly that has formed around it. Serve in chunky slices.
Read the full pork terrine recipe on the Good Housekeeping website: http://bit.ly/2P06ONq
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients:
Vegetable, to grease
12 rashers smoked streaky bacon
150g (5oz) dried apricots, finely chopped
3tbsp brandy
300g (11oz) pork tenderloin, trimmed and chopped into 1cm (½in) chunks
450g (1lb) herb sausages, skinned
Small bunch fresh sage, finely chopped
50g (2oz) whole shelled pistachios
2 garlic cloves, crushed
Fresh nutmeg
1. Grease base and sides of a loaf tin with a little vegetable oil.
2. On a board, stretch out each bacon rasher with back of a knife. Take loaf tin and line it with bacon rashers. Overlap them slightly and make sure each rasher covers base and sides of tin with a little overhang. Cut remaining slices in half and use them to line ends of tin.
3. In a small pan, bring apricots and brandy to boil. Then remove from heat and set aside to cool briefly.
4. Put tenderloin in large mixing bowl with skinned sausages, sage, pistachios, garlic and a grating of fresh nutmeg. Add cooked apricots and a generous sprinkling of salt. Stir all ingredients together until combined.
5. To check terrine is seasoned properly, fry a teaspoon of mixture in a small pan until cooked through. Taste and adjust seasoning if necessary.
6. Spoon into loaf tin pressing it down well into bottom and corners, as mixture will shrink during cooking. Fold overhanging bacon over top to cover.
7. Sit a piece of foil on top, just covering terrine. Then wrap whole loaf tin in another layer of foil. And put tin in a roasting tray.
8. At oven, pour boiling water from kettle into roasting tray, enough to come two-thirds up side of loaf tin. Cook at 170°C (150°C fan) mark 3 for 1hr-1hr 15min, until a metal skewer inserted into centre for 10sec comes out piping hot.
9. Carefully remove loaf tin from water and remove outer foil, leaving lid of foil in put on top. Leave to cool completely and chill overnight, placing another loaf tin on top weighted down with tins or a bag of sugar.
10. To remove terrine, put into a roasting tray and remove weight and foil top. Pour boiling water into roasting tray, almost to the top of base of loaf tin, and leave for 10sec. Remove loaf tin and turn out on to a board. Scrape off and discard jelly that has formed around it. Serve in chunky slices.
Read the full pork terrine recipe on the Good Housekeeping website: http://bit.ly/2P06ONq
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC