Pork and prune terrine
With Laurent Loudeac
More than 1 hour
500g streaky bacon
350g pork fillet, in the piece
300g pork mince
3/4 tsp salt
1/4 tsp freshly ground black pepper
3 cloves garlic, crushed
2 Tbsp chopped flat-leaf parsley
250gr stoned prunes, whole, soaked in brandy for 6 hours
Preheat oven to 200C. Line a heavy terrine (28cm x 10cm x 8cm deep) with the strips of bacon, keeping the pieces close together. Let the bacon strips drape over the outer sides of the terrine so that they can be folded over the terrine mixture once its in the dish.
Remove any fat and silverskin from the pork fillet, then cut it into chunks. Season with freshly ground black pepper, salt ,and seared them off quickly.
Mix the pork mince in a bowl with the salt, pepper, garlic, and herbs,add the pork fillet pieces,prunes with the liquid and mix thoroughly. Put the mixture in the terrine, making sure you do it in 3 layer so there is no gap or air bubble in trhe meat mixtureFold over dangling pieces of bacon. Cover terrine with a tight-fitting lid or use a double-thickness of tin foil, pressed firmly around the outside. Put terrine in a large roasting tin and place it in the middle of the oven. Pour hot water in the tin to three-quarters fill it. Cook for 1 hour, topping up the water if necessary Remove terrine from oven and cool. Place weights on top of the terrine ,using tin of food is fine and chill overnight in the fridge. Remove weights, turn out and slice, serve with a nice salad and chutney of your choice or onion jam.
(TX: 21 November 2011)