Pork Terrine With Green Fig And Pistachio

A fabulous make-ahead starter or party treat!

Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

Ingredients

Terrine Fillings
 500 g Good quality pork mince or sausage meat
 300 g Smoked or regular pork rashers, finely diced
 1 Large onion, sautéed and cooled
 60 ml Brandy
 50 g Pistachios
 10 ml Thyme
 1 Bay leaf, finely chopped
 1 Clove garlic, crushed
 5 ml Ground fennel
 10 ml Ground coriander
 2.50 ml Black pepper
 5 ml Fine sea salt or any salt
 1 Extra large egg
 250 g Free-range chicken or pork liver
 6 Whole green figs preserved in syrup, patted dry
 200 g Streaky smoked bacon
For serving
 Toasted baguettes, pickles, radishes

Timer

Directions

1

Place all the ingredients for the filling except the liver in a large bowl.

2

Blitz the livers in a food processor until roughly pureed then add to the filling and mix everything together really well.

3

Refrigerate for an hour so that the flavours can develop.

4

Preheat the oven to 150°C .

5

Line a 25 cm loaf pan with foil and then lay the bacon strips over, leaving a little to overlap and enclose the top of the terrine when folded over.

6

Press 1/2 of filling into the base and line the figs (pointy side down) in a row down the centre.

7

Carefully press the remaining filling around and over the figs to enclose them.

8

Fold over the overlapping bacon and cover the loaf pan tightly with two layers of foil.

9

Place the loaf in a roasting pan filled halfway with water.

10

Bake for 120 minutes or until internal temperature of the terrine reads 68°C on a thermometer.

11

Cool completely in the water bath.

12

Weigh the terrine down with a chopping board and food cans placed on top and refrigerate overnight before serving.

13

Serve at room temperature with toasts and pickles.