Pork Terrine
Created by Executive Sous Chef Andrea Callan
Ingredients
- 1 Pork Caul Fat
- 1 tbsp white vinegar
- 18 oz ground pork
- 9 oz ground beef
- 1 medium onion diced finely
- ¼ cup chopped parsley
- 2 tbsp chopped fresh thyme
- ½ cup dried fruit – apricots, cranberries, figs, etc.
- ½ cup chopped nuts (optional)
- 3 ½ cups fresh white bread crumbs
- milk, for soaking
- 2 eggs lightly beaten
- salt and pepper
- ½ tsp all spice or coriander
- ½ cup white wine
Instructions
- Preheat the oven to 375 degrees.
- Soak the caul fat in water, just to cover; add vinegar and soak 15 minutes until pliable, rinse in cold water, dry and lay it flat on a work surface.
- Meanwhile mix the pork, beef, onion, fruit, nuts and herbs.
- Soak the bread crumbs in milk, then add to the meat mixture.
- Season with salt, pepper, spices and eggs.
- Roll the mixture up in the caul fat, press into terrine mold or alternatively place in an oven proof dish.
- Pour the wine over top.
- Cook 1 ½ hours in the oven. Cool before serving. This can keep in the fridge for 48 hours.
