Baking

Pork and pistachio terrine

pork and pistachio terrineWoman's Day
8
30M
1H 20M
1H 50M

Ingredients

Method

1.Preheat oven to moderately slow, 160°C.
2.Line a 14 x 21cm loaf pan with bacon, overlapping the rashers slightly and allowing them to overhang.
3.Heat oil in a medium frying pan on high. Saute onion and garlic for 2-3 minutes until tender. Stir in wine and simmer for 1-2 minutes until reduced by half. Remove from heat. Stir spinach through until wilted.
4.In a bowl, combine mince, spinach and onion mixture, cranberries, pistachios, egg and thyme. Season to taste. Mix until combined. Press mixture into prepared dish. Fold the overhanging bacon over the filling. Cover with a lid or foil.
5.Place into a baking dish. Pour enough hot water into dish until water comes halfway up the sides of terrine dish. Bake for 1 1/4 hours until cooked through (see Notes).
6.Drain juices and replace foil. Weigh terrine down with cans of food (see Notes) and chill overnight. Serve sliced, with salad and chutney.

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge for up to 5 days.

Note

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