Pork and Herb Terrine
Takes 2 hours 20 minutes to make, plus chilling overnight
• 350g shallots, halved
• 6 garlic cloves
• 4 tbsp olive oil
• 900g pork shoulder (ask your butcher to grind it for you)
• 325g streaky bacon rashers
• 100g pork liver, diced
• 100g good-quality pork sausage meat
• 120ml dry white wine
• 2 tbsp port
• 2 tbsp brandy
• 1½ tsp salt
• 1½ tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh sage leaves
• 1 tbsp chopped fresh rosemary leaves
• 1 tsp dried mixed Herbes de Provence (See below)
• ¼ tsp each ground allspice, ground cloves and ground mace
Method: How to make pork and herb terrine
- Put the shallots and garlic into a food processor and pulse until finely chopped.
- Heat the oil in a frying pan, add the chopped shallots and garlic and fry gently for 10 minutes, stirring occasionally, until soft but not browned. Transfer to a mixing bowl and set aside to cool slightly.
- If you haven’t asked your butcher to grind the pork for you, chop it into pieces, put it into the food processor and, using the pulse button, process it until it’s a coarse paste. Transfer to the bowl with the onions and garlic. Chop 100g of the streaky bacon and add to the food processor with the liver. Pulse to coarsely chop, and then add to the mixing bowl. Add all the other ingredients to the bowl except the remaining 225g bacon. Using your hands, mix it all together well.
- Preheat the oven to 180°C/fan 160°C. Line a 1.5-litre terrine dish with the reserved bacon, leaving the edges overhanging. Fill with the mixture and fold the overhanging bacon back over the top. Cover the terrine with a lid, put it into a small, deep roasting tin and pour hot water into the tin to come halfway up the sides of the loaf tin or terrine. Bake for 1 ½ hours. Uncover and cook for a further 15 minutes, until the top is lightly browned.
- Remove the terrine from the hot water and tip off any liquid on the surface of the terrine. Set aside to cool. Cover the top of the terrine with cling film then with foil-covered cardboard, cut to fit inside the rim of the dish. Put a few cans along the top to compress. Chill overnight.
- The next day, remove the cans and cardboard and, remove from the terrine.
- Serve in slices with chutneys, pickled onions, red onion marmalade, small gherkins and crusty French bread. The terrine will keep well in the fridge for 5 days.
Herbes de Provence Recipe
• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme
• 3 Tablespoons dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seeds
Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months.