Pork Terrine

Serves 8-12 Recipe copied from www.pork.com.au

Ingredients
800g pork mince
10 bacon rashers
2 slices white bread
½ cup chicken stock or water
1 chopped onion
2 crushed garlic cloves
½ tbspn mixed or dry Italian herbs
¼ cup chopped parsley
70g pitted prunes
100g diced ham
100g pkt pistachio nut kernels
2 eggs
4 tbspn brandy
ground pepper to taste

Method
Preheat oven to 180°C. Line a rectangle loaf tin with a layer of bacon. Roughly dice bread. Place all ingredients into a bowl and knead together until well combined. Fill loaf tin evenly, forcing and spreading the terrine mixture into all corners and in the centre. Top with any left over bacon.

Place terrine into a oven dish with a little hot water (1 cm high) Bake for about 70 minutes or until cooked through. The terrine is cooked when the juices run clear when pieced with a clean skewer. Ideally, it is ready when internal temperature is 76°C.

Allow terrine to rest for 10 minutes, pore off any pan juices and turn out on to a large plate. Gently wipe off any loose bits, cover with plastic film and chill quickly in the coldest past of the refrigerator. Serve cold, sliced with salad and crusty bread and a glass of Pfeiffer Ensemble Rosé.

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