Pork and pancetta terrine with feijoa chutney

Babiche Martens

Serve the terrine sliced with crusty fresh bread and cornichons. The feijoa chutney is made with apples to give a lovely taste fruity sweetness.

Chutney

1 cup	Granny Smith apple, (peeled and chopped)
2 cups	Feijoas, (peeled and chopped) (Main)
1	Red onion, (finely diced)
2 tsp	Salt
1 cup	Cider vinegar
1 cup	Cider vinegar
2 tsp	Mixed spice
400 g	Brown sugar
2	Bay leaves
6	Coriander seeds, (crushed)
1 tsp	Dried chilli

Terrine

25 g	Butter
300 g	Pancetta
1	Baby onion, (finely diced)
2 cloves	Garlic, (crushed)
1 tsp	Rosemary, (finely chopped)
½ tsp	Mixed spice
400 g	Pork shoulder, (diced) (Main)
200 g	Pig's liver, (diced)
2 Tbsp	Brandy
½ cup	Cream
½ cup	Chicken stock
1	Salt & freshly ground pepper, (to season)

Directions

1. To make the chutney - combine all the ingredients in a heavy based saucepan or preserving pan and boil for about an hour or until the desired consistency is achieved. Spoon into sterilised jars and seal until required.
2. To make the terrine - line a 1 litre terrine mould or loaf tin with the pancetta. Leave it hanging over the edges so it can be folded once filled.
3. Melt the butter in a fry pan. Add the onion, garlic, rosemary and mixed spice. Cook for 5 minutes while stirring.
4. Preheat the oven to 160C. Add the liver and pork shoulder then continue cooking for a further 3 minutes before flambeeing with the brandy.
5. Put mixture into a food processor with cream, stock and seasoning. Mince, tip into the mould, cover with baking paper and foil, then bake in a bain marie for 1 hours. Leave until cold. Serve the terrine sliced with crusty bread, chutney and cornichons.