Country Style Terrine
- 1 Tbsp sugar
- 50ml brandy
- 6 Tbsp olive oil
- 4 brown onions (small/medium, chopped)
- 1 red onion (chopped)
- 4 cloves garlic (chopped)
- 500gm skinless, boneless porkbelly (minced)
- 400gm wild pork shoulder ( minced)
- 200gm chicken liver ( chopped)
- 2 eggs
- 150ml cream
- 1/2 tsp ground juniper berries
- pinch of nutmeg
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 2Tbsp chopped parsley
- 1Tbsp chopped thyme
- 2 bay leaves
- 1 1/2 Tbsp salt
- 12 rashes streaky bacon
Heat oven to 180C.
Mix sugar and brandy together. Heat olive oil in a heavy based pan, add onions and cook over a low heat for 5 minutes stirring occasionally to avoid colouring.
Add garlic and cook until golden brown. Add brandy and sugar mix, cook for a few seconds to ignite. Remove pan from heat and allow ingredients to cool.
Mix together meat, liver and eggs together with cream in a bowl. Stir in seasonings, herbs and the chilled onion mix.
Line a terrine mould or a roasting dish with 1/2 the bacon. Spoon in the terrine mix. Place the bay leaves on top and make a lattice pattern with the remaining bacon. Place terrine in a larger roasting dish and pour in boiling water until it comes half way up the sides. Bake the terrine for 2 hours at 180C.
Remove from the oven and place a lid (or parchemenr) on the top. Leave terrine to cool.
Once cold place in fridge for 2 days to mature.
Serve cold, with crusty bread, pickles and salad.