I love this terrine, it’s a recipe l use year round as it’s great to wrap up and take on a picnic in summer or used as a starter in winter. Once cooked, it can stay in an airtight container for up to a week in your fridge. A healthy light lunch, served with a green salad and red onion relish.
12 rashes bacon- plus 2 diced rashes 1 bunch spinach
500g minced pork
350g minced chicken
6 fresh sage leaves 3 sprigs thyme
1⁄2 cup parsley
1⁄2 tsp allspice 50ml cognac
1 egg beaten lightly
1⁄2 cup dried cranberry, roughly chopped
1⁄2 cup walnuts or pistachios roughly chopped
- Preheat oven 160C
- Lay bacon rashers across terrine dish, over lapping them slightly and hanging over the edges
- Place the spinach into boiling water for 5 minutes, squeeze out the water and chop roughly.
- Mix together the pork, chicken, spinach, 2 rashers of chopped bacon, sage, parsley, thyme, egg and season spice and salt, pepper.
- Press the half the mixture firmly into the bottom of the terrine mould, add a layer of nuts and dried cranberries and then add the rest of the mixture, press down and then fold over the bacon and cover with foil.
- Place in a bain marie, bake 1 hour and reduce heat to 140C, continue to bake another 25 minutes.
- Remove from the oven and carefully empty the juice of the terrine, replace the foil on top and compress with 2 cans on top. Put in the fridge overnight .
- To de-mould the following day, place the bottom of the terrine into 2cm of boiling water for 1 minute and then turn out onto a serving plate. Garnish with parsley, chopped tomatoes, pickled cucumbers, relish & slices of brown crusty bread.