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Home > Recipe for the day > Pork chicken and sundried tomato terrine
Podcast: Recipe for the day
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Pork chicken and sundried tomato terrine
Category: Arts
Duration:
Publish Date: 2016-12-16 05:27:44
Description: Looks lovely, and is a wonderful addition to any Christmas buffet table. You will need: 1 small onion, finely chopped 2 cloves garlic, chopped 2 tbsp brandy 12 slices thinly sliced streaky bacon, 400g minced pork Pinch nutmeg Salt and pepper to taste 40g sun-dried tomatoes, drained of oil 12 pimento stuffed green olives 200g chicken breasts 1 tbsp chopped fresh parsley Fry the onion and garlic gently in a little oil until just soft. Stir in the brandy and cook for a minute, set aside to cool. Line a 900g loaf tin with the bacon, stretching it slightly and overlapping the sides by a couple of mm. Put the pork mince in a bowl and season with nutmeg and salt and pepper. Add the onion and garlic mixture and mix well with your hands. Place half of the pork mixture int the tin and press down well. Arrange the olives evenly over the surface of the mince layer. Slice the chicken breasts thinly and place on top of the olives. Press down again. Slice the tomatoes if necessary and place on top of the chicken. Sprinkle over the parsley and season again with salt and pepper to taste. Put the second half of the pork over the tomato and parsley layer and press down carefully. Cover the top with the bacon. Place a piece of foil over the tin and bake at 180C/ gas mark 4 for 1 hour, then remove the foil and cook for a further 15-20 minutes. Cool and drain any excess juice from the tin, but not all of it. Cover with a sheet of cling film and put another loaf tin on top with some weights and chill overnight. Remove from the tin and slice to serve.
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