Farmhouse terrine with spinach

Farmhouse cooking has a history of finding delicious way to use every scrap of meat, from nose to tail. Brawn, sausages, salami and, of course, terrine are all part of this noble tradition.
farmhouse terrine with spinach
1H 40M



1.Preheat oven to 180°C (160°C fan forced).
2.Drop spinach leaves into medium saucepan of boiling water, return to the boil, drain. Drop spinach into large bowl of iced water, drain. Dry spinach leaves flat on absorbent paper.
3.Line 12cm x 25cm (5 inch x 10 inch) (1.5-litre/6-cup) loaf pan with spinach leaves, leaving 5cm (2 inch) overhang on long sides of pan.
4.Heat butter in medium frying pan, add onion, bacon, garlic and thyme, cook, stirring, until onion softens. Add brandy, simmer, uncovered, until liquid is reduced by about one-third. Transfer to large bowl, cool.
5.Add remaining ingredients to onion mixture, season. Press mixture into pan, fold spinach over meat mixture.
6.Cover pan with foil, place pan in medium baking dish with enough boiling water to come halfway up side of pan. Cook about 1¼ hours or until terrine is firm and juices run clear.
7.Refrigerate overnight before turning out.

Some butchers sell a pork and veal mixture, this is fine to use here ­ buy 875g (1¾ pounds).


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