Name: Farmhouse Terrine with Damson Cheese
Cuisine: United Kingdom
Ingredients: 5 g salt; 650 g minced pork; 30 ml Madeira; Splash of olive oil; Zest and juice of 1 lemon; 300 g onions, finely chopped; 60 ml port; 600 g smoked streaky bacon (or enough to line a large terrine); 2 g chopped rosemary; 20 g garlic, pureed; 10 g whole green peppercorns; Zest and juice of 1 orange; 4 g ground allspice; 250 g sugar; Good crusty bread, to serve; 200 g pork back fat, minced; 225 g chicken livers, minced; 115 g smoked back bacon, minced; Knob of butter; 2 eggs, lightly beaten; 500 g damsons

Preparation info

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Fruit cheeses, like this damson cheese, are nothing to do with dairy products, but are a rich reduction of the fruit so solid it can be sliced like a cheese. The damson is a small oval type of plum with a very high acid content that makes their flavour just a little too tart, but they do lend themselves to this sort of treatment. You’ll need a large terrine dish about 1.5 litres in capacity.