This is such a lovely thing to give and even better to receive. It looks very impressive and tastes great. Bring it out for a festive lunch with pickles and country-style bread. If you would like to make this ahead of time, it freezes very well.
PORK AND PISTACHIO COUNTRY TERRINE RECIPE
Makes 1
3 bay leaves
250g streaky bacon
2 Tbsp butter
1 medium onion, grated
2 cloves garlic, grated
¼ cup brandy
750g minced pork
½ tsp allspice
1 Tbsp chopped fresh thyme
2 tsp lemon zest
2 Tbsp lemon juice
1 tsp pink peppercorns, crushed
1 tsp salt
1 egg
½ cup pistachios, roughly chopped
- Preheat the oven to 180C.
- Lay the bay leaves in the bottom of a loaf or terrine tin. Lay the bacon carefully over the leaves, overlapping and letting the excess hang over the edges of the tin.
- Melt the butter in a frying pan. Add the onion and garlic, cooking for 4 minutes to soften. Add the brandy and bring to a simmer for 3 or 4 minutes. Remove from the heat.
- Place the pork, allspice, thyme, zest, juice, peppercorns, salt and egg in a large bowl. Add the onions and mix together. Place half into the tin, sprinkle over the pistachios, then add the remaining mixture. Fold over the bacon to cover the filling.
- Cover the tin tightly with baking paper then foil to keep all the flavour in.
- Place the tin in a large baking dish. Fill halfway up the sides with boiling water. Bake for 1 hour 15 minutes. Remove and cool completely.
- Place the terrine into the fridge overnight or until needed.
