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Pork and Veal Terrine

A recipe from the Good Food collection.

Ingredients

Pork and Veal Terrine
Pork and Veal Terrine
8–10 thin slices rindless bacon
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 kg (2 lb) pork and veal mince
1 cup (80 g/2 ¾ oz) fresh breadcrumbs
1 egg, beaten
¼ cup (60 ml/2 fl oz) brandy
3 teaspoons chopped fresh thyme
74 cup (15 g/½ oz) chopped fresh parsley

Method

 

  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 25 × 11 cm (10 × 4 ½ inch) terrine. Line the terrine with the bacon so that it hangs over the sides.
  2. Heat the oil in a frying pan, add the onion and garlic and cook for 2–3 minutes, or until the onion is soft. Mix the onion with the mince, breadcrumbs, egg, brandy, thyme and parsley in a large bowl. Season with salt and pepper. Fry a small piece of the mixture to check the seasoning, and adjust if necessary.
  3. Spoon the mixture into the bacon-lined terrine, pressing down firmly. Fold the bacon over the top of the terrine, cover with foil and place in a baking dish.
  4. Place enough cold water in the baking dish to come half way up the side of the terrine. Bake for 1–1 ¼ hours, or until the juices run clear when the terrine is pierced with a skewer. Remove the terrine from the water-filled baking dish and pour off the excess juices. Cover with foil, then put a piece of heavy cardboard, cut to fit, on top of the terrine. Put weights or food cans on top of the cardboard to compress the terrine. Refrigerate overnight, then cut into slices to serve.

 

Cook's File

Storage time: The terrine can be made ahead of time and stored, covered, in the refrigerator for up to 5 days.

Nutrition Per Serve

 

Protein 15 g;
Fat 7.5 g;
Carbohydrate 10 g;
Dietary Fibre 1 g;
Cholesterol 60 mg;
800 kj (190 cal)
Main ingredient:
Pork, Beef
Cuisine:
French
Course:
Starter/Entree, Side Dish

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