Terrine with a salad of cucumber and red onion

Babiche Martens

Terrine

2 Tbsp	Cognac
800 g	Pork shoulder, (boned, minced with 200g of pork fat ask your butcher to do this for you) (Main)
2 tsp	Salt
1 tsp	Freshly ground black pepper
½ tsp	Ground nutmeg, (fresh)
2 Tbsp	Pitted prunes, (chopped)
2 Tbsp	Fresh thyme, (leaves)

Salad

1 cup	Cucumber, (diced)
1	Red onion, (peeled and diced)
3 tsp	Olive oil
1 pinch	Caster sugar
2 tsp	White wine vinegar, (or cider vinegar)
½ tsp	Salt
1	Freshly ground black pepper
1 to serve	Baguette

Directions

1. Place the pork minced with the fat in a large bowl.
2. Add the cognac, salt, pepper, nutmeg, prunes and thyme and mix with your hands to combine.
3. Leave overnight if possible. Preheat oven to 180C.
4. Pack the mixture into a 1.5 litre terrine mould then stand it in a baking dish and pour boiling water to reach halfway up the side of the mould.
5. Bake for 1 hour. When cool, cover with foil and lay a heavy weight (e.g, a bottle of oil or two cans of food) on top overnight.
6. In a bowl, mix the onion, cucumber, oil, vinegar, sugar, salt and pepper. Let sit for half an hour to allow the flavours to develop.
7. Serve the terrine sliced with a bowl of salad and slices of warmed baguette.