Pork and Chicken Terrine
Published 22/07/2012 | 06:00
This is a delicious option to serve cold as part of a summer buffet. It's a great recipe for home entertaining as it works and tastes better if you can have it prepared a couple of days in advance. Serves 12.
YOU WILL NEED
Approximately 10-14 rashers streaky bacon
½lb/700g minced pork
2oz/50g ready-to-eat prunes, finely chopped
½ medium-sized onion
2 cloves garlic
2oz/50g fresh white breadcrumbs
1 tbsp fresh mixed herbs, chopped
1 tsp wholegrain mustard
Dash Worcestershire sauce
2 chicken breasts, sliced in long, thin strips
2oz/50g ready-to-eat apricots
Pre-heat the oven to 170°C/325°F/Gas Mark 3. Line a 2lb loaf tin or terrine mould with bacon, with a little overlapping to ensure closure on the underneath.
Mix the pork mince, prunes, onion, garlic and breadcrumbs together with the egg and some light seasoning.
Add in the chopped mixed herbs, mustard and Worcestershire sauce.
Half-fill the terrine mould with the pork mixture. Slice the chicken in thin strips and place a layer of chicken in the mould, on top of the pork mixture, then arrange a layer of apricots down along the centre of the mould.
Add the remaining pork mixture and close over the rashers of bacon, then cover the mould with tinfoil.
Sit the terrine mould in a roasting tin half-filled with water and cover the entire tin with some foil.
Bake for an hour, remove the tinfoil from the roasting tin and the mould, and reduce the heat to 150°C/300°F/Gas Mark 2.
Bake for a further 45 minutes.
Allow the terrine to cool in the mould, then invert on to a serving platter and decorate with some salad leaves.
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