Country-Style Terrine

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18 Ingredients

80milliliter brandy
1/4teaspoons white pepper
1/4 cup flat-leaf parsley, chopped
120grams pkt leafy salad mix (to serve)
2 crusty baguette, sliced (to serve)
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
12 slice prosciutto (or thin bacon)
600grams pork mince
500grams fatty pork rashers
1 cup chutney (to serve)
2teaspoons thyme leaves, chopped
2teaspoons oregano, chopped
1 small garlic clove, crushed
150grams chicken livers, finely chopped
2teaspoons fine salt

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Remove rind from pork rashers. Discard rind and dice meat. Place diced pork, mince and liver into a bowl. Add garlic, spices, salt, pepper and brandy and mix well to combine. Cover and refrigerate overnight.

Step 2 of 5

Preheat oven to 180°C. Line a 12x22cm loaf tin with prosciutto or bacon, slightly overlapping and leaving the sides and ends overhanging. Add herbs to marinated mixture and mix well using your hands. Transfer mixture to the prepared tin, pressing down firmly. Fold prosciutto over to cover meat.

Step 3 of 5

Cover with foil and place in a roasting pan. Fill pan with enough boiling water to come halfway up sides of the loaf tin.

Step 4 of 5

Bake for 10 minutes. Reduce heat to 160°C and cook for a further 65-70 minutes. Temperature should reach 68°C on a meat thermometer. Remove from oven and discard foil. Cover with baking paper and weigh down with tins or bags of rice. Cool for 2-3 hours, then refrigerate overnight.

Step 5 of 5

Turn out onto a board. Slice and serve with bread, chutney and salad. Note: Start this recipe the day before to ensure the ingredients are well marinated.