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Pudding

Introduction

Terrines look amazing! They can be eaten with an aperitif, but as they are more substantial than a pâté enjoy on a picnic or perfect for a summer lunch dish.

Oven temperature

Pre-heat oven to 180c fan 160c – 350°f – Reg 4.

Steps

  1. Put pork, garlic, thyme & brandy in bowl mix cover and leave overnight to marinate in fridge.

  2. Butter terrine mould cover surface with strips of bacon.

  3. Mix sausage meat, parsley onions, pistachios and seasoning.

  4. Add pork mixture to above.

  5. Put half mixture in terrine then add a layer of apricots.

  6. Fill terrine with rest of mixture.

  7. Cover with buttered foil and wrap complete terrine with double layer of cling film.

  8. Roast terrine in oven in roasting tin half filled with boiling water.

  9. Cook for 1 hour.

  10. Cool overnight.

  11. Turn out and serve.

Cooks tips

To turn out of mould out into hot water for a few minutes, then turn out – watch there will be some juices come out at this stage!

Serve with

new potatoes and green salad

Other recipe to try here

Wine pairing

Rijks Touch Pinotage

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Ingredients

  • 300g Pork tenderloin trimmed and diced

  • 2 Cloves garlic-chopped

  • Thyme

  • 2 tabs Brandy

  • 250g Streaky bacon

  • 1k Good quality sausage meat

  • Parsley

  • Spring Onions

  • 100g Shelled pistachios

  • Seasoning

  • Dried apricots

Pork Apricot & Pistachio Terrine

1.5 hr + marinade overnight & cool for 8 hrs

6 - 8 servings

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