KEY POINTS:
Serves 4/6
Terrine
800 gm boned pork shoulder, minced with 200gm of pork fat [ask your butcher to do this for you]
2 Tbs cognac
2 tsp salt
1 Tsp freshly ground black pepper
½ tsp freshly ground nutmeg
2 Tbs prunes, chopped
2 tsp fresh thyme leaves
Salad
1 red onion, peeled and diced
1 cup diced cucumber
3 tsp olive oil
2 tsp white wine or cider vinegar
Pinch of caster sugar
½ tsp salt
Freshly ground black pepper to taste
Baguette to serve
1 Place the pork minced with the fat in a large bowl. Add the cognac, salt, pepper, nutmeg, prunes and thyme and mix with your hands to combine.
2 Leave overnight if possible. Preheat oven to 180C. 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. 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.
3 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.
4 Serve the terrine sliced with a bowl of salad and slices of warmed baguette.