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Country-style pork and juniper terrine

A recipe from the Good Food collection.

Ingredients

Country-style pork and juniper terrine
Country-style pork and juniper terrine
500 g (1 lb 2 oz) middle bacon slices
500 g (1 lb 2 oz) boneless pork belly, diced
500 g (1 lb 2 oz) lean pork, diced
1 small brown onion, finely chopped
2 garlic cloves, crushed
80 ml (2½ fl oz/⅓ cup) dry white wine
2 tablespoons brandy
1 tablespoon chopped thyme
1 large handful flat-leaf (Italian) parsley, chopped
½ teaspoon ground nutmeg
8 juniper berries, ground 

Method

1. Cut out the eye piece of the bacon from the slices and set aside. Use the long thin strips of bacon to line the base and sides of a 1 litre (35 fl oz/4 cup) capacity loaf (bar) tin. If any thin strips remain, cut into dice.

2. Put the pork belly, lean pork and chopped strips of bacon, if any, into a food processor and process briefly until coarsely minced. Transfer to a large bowl and mix in all the remaining ingredients until evenly combined. Cover and set aside for 1 hour to allow the flavours to infuse.

3. Preheat the oven to 150°C (300°F/Gas 2). Spoon the pork mixture into the prepared tin and smooth the top. Arrange the reserved bacon eye pieces over the top and cover the loaf tin with foil. Transfer to a roasting pan. Pour in enough boiling water to come halfway up the sides of the tin, transfer to the oven and cook for 1 hour. Remove the foil and cook for a further 30 minutes, or until a skewer inserted into the centre comes out hot.

4. Remove the terrine from the oven carefully so as not to spill any meat juices and leave to cool slightly. Remove the tin from the roasting pan. Place a piece of baking paper over the terrine, top with a heavy weight and refrigerate overnight. Unmould the terrine, wipe or scrape off any excess fat (jelly) and cut into thin slices. Serve with a baguette, salad leaves and cornichons, pickles or relish.

Main ingredient:
Pork
Cuisine:
French
Course:
Snacks, Starter/Entree, Side Dish

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