Farmhouse Terrine With Spinach - cooking recipe

Ingredients

1 bunch (8 oz) spinach, trimmed
1 tbsp butter
1 None onion, finely chopped
4 slices bacon, finely chopped
2 cloves garlic, crushed
1 tsp fresh thyme leaves
1/4 cup brandy
1 None egg, lightly beaten
1 lb ground pork
12 oz ground veal
1/4 cup finely chopped fresh flat-leaf parsley
1 tbsp finely shredded fresh sage
1/2 tsp ground allspice

Preparation

Preheat the oven to 350\u00b0F.
Drop spinach leaves into medium saucepan of boiling water; return to the boil. Drain. Drop spinach into large bowl of iced water; drain. Dry spinach leaves flat on paper towels.
Line 9 x 5-inch loaf pan with spinach leaves, leaving 2 inches overhang on long sides of pan.
Heat butter in medium skillet on medium heat. Cook onion, bacon, garlic and thyme, stirring, until onion softens. Add brandy; simmer, uncovered, until liquid is reduced by about one-third. Transfer to large bowl; cool.
Add remaining ingredients to onion mixture; season. Press mixture into loaf pan; fold spinach over meat mixture.
Cover pan with foil. Place pan in medium baking dish. Add enough boiling water to come halfway up side of pan. Cook about 1 1/4 hours or until terrine is firm and juices run clear.
Refrigerate overnight before turning out.