Featured Recipe: Pressed Pork Terrine

Posted: 14 June 2014

Blog category: Recipes

This rustic pâté makes a great starter, Ploughman’s lunch or picnic basket classic. You can play around with the ingredients to make your own variation. Try adding cranberries, dried apricots, steamed asparagus spears, pink peppercorns for a different flavour. Serve on a slate or board with some pickles, homemade chutney and good walnut bread or sour dough toast.

Preparation time: 10 min
Cooking time: 50 min
Serves: 10 as a starter
1 tsp olive oil                     
5 g flat leaf parsley, chopped
250 g rashers of streaky bacon
75 g shelled pistachio nuts
900 g pork belly mince         
3 leeks, quartered and blanched 1 1 egg                             
Salt and black pepper
10 sage leaves, chopped
5 g flat leaf parsley, chopped 

1/ Brush a terrine tin with the olive oil. Line it with streaky bacon rashers, leaving 5 cm of the bacon rashers overlapping the edge of the terrine. Preheat the oven to 180°C/gas 4.

2/ Mix the pork mince with the egg, chopped herbs and pistachio and season well.

3/ Spread a layer of the pork mixture in the lined terrine. Arrange the blanched leeks on top in an uneven fashion. Add the remaining pork mixture and press down firmly.

4/ Fold the overlapping bacon rashers over the pork filling. Cover with foil.

5/ Place in the oven in a deep roasting pan and pour hot water around until it reaches half-way up the terrine. Bake for 50 minutes to one hour until cooked through.

6/ Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours. Pork and herb terrine