Pork And Pistachio Terrine - cooking recipe

Ingredients
    8-10 slices bacon
    2 tsp olive oil
    1 None onion, finely chopped
    2 cloves garlic, crushed
    1/4 cup white wine
    1 cup baby spinach leaves, chopped
    1 lb ground pork
    1/2 lb ground chicken
    1/4 cup dried cranberries
    1/4 cup shelled pistachios
    1 large egg, lightly beaten
    2 tsp chopped thyme
    None None salad and chutney, to serve
Preparation
    Preheat oven to 325\u00b0F.
    Line a 5 x 8 inch loaf pan with bacon, overlapping the rashers slightly and allowing them to overhang.
    Heat oil in a medium pan on high. Saute onion and garlic for 2-3 minutes until tender. Stir in wine and simmer for 1-2 minutes until reduced by half. Remove from heat. Stir in spinach until wilted.
    In a bowl, combine ground meats, spinach and onion mixture, cranberries, pistachios, egg and thyme. Season to taste. Mix until combined. Press mixture into prepared dish. Fold the overhanging bacon over the filling. Cover with a lid or foil.
    Place into a baking dish. Pour enough hot water into dish until water comes halfway up the sides of terrine dish. Bake for 1 1/4 hours until cooked through.
    Drain juices and replace foil. Weigh terrine down with cans of food and chill overnight. Serve sliced, with salad and chutney.

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