Pork, Chestnut and Mushroom Terrine
- 1 pound minced pork
- 1 medium leek, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp thyme leaves
- Grated zest of ½ lemon
- Small handful of flat-leaf parsley, finely chopped
- 2 tbsp sherry
- Salt and fresh ground black pepper
- Freshly grated nutmeg
- 225g unsmoked streaky bacon, rind removed
- 100g chestnut mushrooms
- 50g cooked chestnuts, sautéed in 25g butter
1. Preheat the oven to 170°C.
2. In a large bowl, mix together the pork, leek, garlic, thyme, lemon zest, parsley and sherry. Season well with salt and freshly ground black pepper and add a grating of fresh nutmeg.
3. Stretch the bacon with the back of a knife and use it to line a ceramic dish, making sure to leave some bacon hanging over the edge.
4. Spread half the pork mixture evenly across the bottom.
5. Spoon the chestnut and mushroom mixture along the middle of the pork but not near to the edge.
6. Top with the remainder of the pork. Press down firmly, making sure it is all tightly packed and then fold the bacon over the top and tuck in.
7. Cover the pot with some grease-proof paper then some foil and stand in a roasting tin.
8. Fill the roasting tin half way up with some hot water and place in the oven for 1 hour, until hot in the centre and firm to the touch.
9. Remove from the oven and leave to cool.
10. To serve, scoop directly out of the ceramic pot with a spoon and accompany with warm bread or toast and mixed green salad. You can also remove the potted pork and slice with a sharp knife into even slices.
Copyright, 2014, Lotte Duncan, all rights reserved