Coarse Pork Terrine

Name: Coarse Pork Terrine
Ingredients: 3 bay leaves; 2 medium onions, skinned and chopped finely; 3 spring onions, sliced thinly – green stalks as well as bulbs; 8 rashers streaky bacon; 2 oz/56 g butter; 1 lb/450 g lean pork meat, minced; ½ tsp thyme; 1½ lb/675 g good pork sausagemeat; ½ lb/225 g lambs’ liver, trimmed and chopped finely (slithery but possible); 2 large eggs, beaten; A good pinch of salt and plenty of freshly ground black pepper; A good pinch of salt and plenty of freshly ground black pepper; A good pinch of salt and plenty of freshly ground black pepper; 2 tbsp chopped parsley

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This terrine can be made several days in advance and stored, tightly wrapped in clingfilm or foil, in the fridge. It also freezes well, but not for long. Serve accompanied by a small amount of mixed leaf salad, with a vinaigrette or Balsamic vinegar-flavoured dressing. Toasted granary bread is an optional accompaniment.

Ingredients

For lining the tin

3 bay leaves
8 rashers streaky bacon

Starter
Gluten-free

Method

Carefully (because foil seems so thin these days, and it is easy to stick your finger through it) line a loaf or terrine tin about 10 inches/25 cm long and 3