pork terrine recipe
This is an incredibly easy and versatile dish, delicious served as a starter with some salad leaves and horseradish cream. It can be made, then wrapped and stored in the fridge for 2-3 days. It also freezes well, but then it’s better to leave out the bacon.
- 4 slices of bread from a small wholemeal loaf (about 100g)
- 1 egg, beaten
- 2 teaspoons Dijon mustard
- 50ml milk
- Olive oil
- 1 onion, finely chopped
- 1 red pepper (or ½ red pepper, ½ yellow pepper), finely chopped
- 2 sticks of celery, finely chopped
- 3 garlic cloves, crushed
- Grated zest of 1 lemon
- 400g minced pork
- 400g minced beef
- 1 tablespoon chopped fresh sage
- 1 tablespoon tomato purée
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or oregano
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves (optional)
- Salt and black pepper
- 8-10 rashers of streaky bacon (optional)
Preheat the oven to 180°C/gas mark 4. Lightly oil a 2kg loaf tin.
Cut the crusts off the bread. Tear the soft parts into small pieces and place in a large bowl. Add the egg, mustard and milk and stir well to combine.
Heat a little olive oil in a large shallow pan and add the onion, pepper, celery and garlic. Sauté for about 5 minutes, until the vegetables are soft.
Tip the contents of the frying pan into the bread mixture. Add all the other ingredients up to and including the ground cloves (if using), and stir together really well. Season generously with salt and pepper.
Line the prepared tin with the bacon (if using). Spoon in the meat mixture, lightly smoothing it down with a fork. Put the tin on to a baking sheet and place in the middle of the oven for 45 minutes, until the meatloaf feels firm to the touch and the sides have begun to pull away from the tin. Allow to cool, then serve warm or cold.
This recipe features on p197 of Sarah's Food for Friends and Family cookbook.