KEY POINTS:
Serves 6
500g pork belly, minced
500g lamb mince
1 onion, finely chopped
1 garlic clove, crushed
25g butter
150ml brandy
1 egg
2 tsp salt
1/2 tsp freshly ground black pepper
Pinch of allspice
1/2 tsp dried thyme
500g streaky bacon slices
3 bay leaves
Fresh thyme sprigs
Gherkins, chutney and crusty bread to serve
1 Preheat the oven to 180C. Combine the pork and lamb in a large bowl.
2 Saute the onion and garlic in the butter until soft. Add to the bowl. Rinse the frying pan with the brandy and pour into the bowl.
3 Mix in the lightly beaten egg then season with salt, pepper, allspice and thyme, mix well.
4 Remove the rind from the bacon. Use two-thirds to line a 1.5 litre ovenproof container. Press the meat mixture into the tin and cover with the remaining bacon slices, bay leaves and fresh thyme sprigs.
5 Cover the terrine tightly with foil and a lid. Stand the tin in a baking dish of water and bake for two hours. It is ready when a skewer stuck into the terrine comes out clean.
6 Remove the lid and place a weight on top of the foil, leave to cool then refrigerate for eight hours.
7 Run a knife around the dish to loosen the terrine, and turn out on to a plate. Serve with gherkins, chutney and crusty bread. The terrine can be gently warmed if preferred.