Pork & Apricot Terrine

Pork & Apricot Terrine

Makes 20 Slices

Preheat oven to 160°C.

Grease a 30cm-long terrine tin and line with greaseproof paper. Line the base and side of the terrine tin with bacon so that it hangs over the sides. Finely chop 300g bacon and mix into pork mince along with herbs, onion, garlic, fennel seeds and zest and juice of oranges.

Press half of the mixture into the bottom of the lined tin. Spread apricots and pistachios over the mixture and press remaining mixture on top of the fruit and nuts.

Fold the overhanging bacon over the top of the terrine and press down firmly. Place terrine tin in a baking dish and fill dish half full of warm water. Cover whole dish with foil and place in oven for 90 minutes.

Once time is up, remove from oven. The terrine should have pulled away from the ends of the tin.

Remove from baking dish. Cover and weigh down (tins of tomatoes work well) and leave to set in a fridge overnight.

The next day, remove from terrine tin by turning upside down and hi ing the base firmly.

To Serve

Slice and accompany with picked vegetables, Dijon mustard and fresh sourdough.

Chef’s Tip: This recipe is best made at least a day in advance

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