It can be served straight from the fridge with some bread or sourdough toast
and a simple green salad
Ingredients
- 25 g butter
- 100 g chestnut mushrooms, thinly sliced
- 50 g vacuum-packed chestnuts, coarsely chopped
- 450 g minced pork
- 1 medium leek, finely chopped
- 2 garlic cloves, finely chopped
- 3 tsp thyme leaves
- ½ lemon, zest finely grated
- small handful of flat-leaf parsley leaves, finely chopped
- 1½ tbsp sherry
- freshly grated nutmeg
- 225 g unsmoked streaky bacon, rind removed
- fruit chutney, bread or toast and a green salad, to serve
Instructions
Cooling time overnight
Chilling time 3–4 days
-
Melt the butter in a frying pan over medium heat and cook the chestnut
mushrooms and chestnuts for 10 minutes or until soft. Remove from the heat
and stand until cool.
-
Preheat the oven to 170˚C.
-
In a large bowl, mix together the pork, leek, garlic, thyme, lemon zest, parsley
and sherry. Season well with salt and freshly ground black pepper and add
a grating of fresh nutmeg. Using clean hands, combine well.
-
Stretch the bacon with the back of a knife and use it to line the base and sides
of a small rectangular terrine dish, leaving the sides overhanging.
-
Spread half the pork mixture evenly across the bottom. Spoon the chestnut
and mushroom mixture along the middle of the pork but not near the edge.
-
Top with the remainder of the pork. Press down firmly, making sure it is all
tightly packed, then fold the bacon over the top and tuck in. Cover with a lid
or a piece of baking paper, then foil and place in a deep roasting pan.
-
Pour in enough hot water to come halfway up the side of the dish, then bake
for 1 hour or until hot in the centre and firm to the touch. Remove from the
oven and leave to cool. Refrigerate for 3–4 days.
-
To serve, cut the terrine into slices and accompany with chutney, warm bread
or toast and a mixed green salad.
This Recipe Can Be Found Here
bon appetit
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