YOU WILL NEED:
2 medium-size onions, diced
3 cloves garlic, crushed 500g pork mince
350g pork neck steak, cut into 1cm cubes
2 tbsp fresh thyme leaves 2 tbsp fresh rosemary leaves, chopped / tsp white pepper 2 tsp salt
40g green peppercorns, drained V cup white wine (optional)
2 leeks, halved & blanched
8 asparagus spears, blanched
3 bay leaves
600g good quality streaky bacon
Preheat oven to 180°C. Line a 1L loaf tin with a piece of tin foil large enough to overlap the tin and enclose the terrine once it is ready to bake.
Melt butter in a frying pan and sautee onions and garlic over a medium heat until golden. Allow to cool, then, in a large bowl, mix with the mince, pork neck, herbs, white pepper, salt, peppercorns and wine (if using). Set aside.
Arrange bay leaves in the bottom of the tin. Place strips of the bacon lengthways over the leaves and next to each other so they overlap slightly.
Now arrange more strips horizontally and vertically (make sure the overlaps on all sides of the tin are long enough to enclose the terrine once the filling is in) until all sides are covered. Top with a layer of the blanched leeks.
Firmly press 1/3 of the mince mixture into the tin and arrange 4 asparagus spears on top. Then repeat the process with another 1/3 of the mixture and the asparagus. Finally top with the remaining mince.
Firmly compact the mince into the tin and fold the bacon over to enclose the filling. It may look a bit domed at this point, but will cook down in the oven.
Pork is a delicious and satisfying meat, and a rich source of protein and minerals, especially iron, zinc and magnesium. It’s also rich in all the B-vitamins, which help us cope with stress. A pork terrine may seem like a complicated recipe, but it is really easy, and in a few simple steps you can create a showstopper to impress any guest. Terrines are also a great way to make the most of a selection of pork products. Try this fabulous pork dish for your friends and family this Christmas – it is sure to become a festive favourite.
Tips for cooking your terrine
TIP 1: 3 tbsp brandy mixed with 3 tbsp apricot juice make a delicious substitute for white wine.
TIP 2: Make this recipe in individual baby loaf tins for a delicious starter.
TIP 3: The pork neck steak gives this terrine a lovely country texture and keeps it deliciously moist. If you can’t get hold of pork neck steak, pork shoulder is a good substitute.
TIP 4: To check the filling for seasoning before cooking it, cook a little bit of it in a frying pan.
Enclose terrine with foil overlaps and seal tightly. Place into a roasting pan filled with water coming 2cm up the sides; bake for 11/4 -2 hours. Remove from oven and roasting pan and weigh terrine down with a heavy pot or a brick. Leave to cool.
When completely cool, wrap terrine tightly with clingfilm and chill for up to 3 days until needed, or freeze for up to 3 months.