Name: Pork and spinach terrine
Yield: Feeds eight to ten
Ingredients: 6 slices prosciutto or pancetta, roughly chopped; 1 tbsp thyme leaves; 10 thin rashers rindless bacon; 1 tbsp finely chopped sage leaves; 750 g (1½ lb) minced pork; 1 onion, finely chopped; 1 garlic clove, crushed; 2 tbsp brandy or cognac; 1 cup cooked spinach, squeezed dry; salt and freshly ground black pepper; ½ tsp cayenne pepper; 1 egg; ½ tsp grated nutmeg; 250 g (9 oz) chicken livers, roughly chopped

Preparation info

Feeds
eight to ten

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

There are no tricks and no surprises to a terrine. It is a faithful kitchen friend to whom we should return time and again. Slice thinly and serve with a warm potato salad or quickly sautéed cabbage, or slice thickly and serve with a tumble of sharply dressed green leaves or just a few dill pickles or cornichons. Unbelievably, you will need two bunches of spinach to make one cup of cooked spinach.