Country Style Terrine

Ingredients

• 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

Method

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.