Pork Terrine With Green Fig And Pistachio

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

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

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

Refrigerate for an hour so that the flavours can develop.

Preheat the oven to 150°C .

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.

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

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

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

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

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

Cool completely in the water bath.

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

Serve at room temperature with toasts and pickles.