TER­RINE

Robert­son Win­ery No.1 Con­sti­tu­tion Road Shi­raz 2007 -

House and Leisure Food - - FRONT PAGE -

500g pork rump 500g streaky ba­con 250g chicken liv­ers 500g pork sausage meat 1T fresh thyme leaves 2t salt 2t crushed black pep­per 1t white pep­per 3T brandy 1 red onion, chopped 1 egg but­ter for greas­ing the tin 7 bay leaves 6 but­ton mush­rooms

Serves 10–12

Pre­heat oven to 180°C. Mince the pork rump, 100g of ba­con, chicken liv­ers and sausage meat. Mix thor­oughly. Add the thyme leaves, salt, black and white pep­per, brandy, onion and egg. Mix and set aside.

Grease a loaf tin with but­ter and lay the bay leaves in a row along the base. Line the tin with the rest of the ba­con, en­sur­ing there is enough left flap­ping over the edge to wrap over the top of the ter­rine. Half-fill the ter­rine with the minced meat and lay the whole mush­rooms in a row on the top. Fill with the bal­ance of the meat mix­ture, and wrap the ba­con over the top.

Place in a and bake for 90 min­utes, al­low­ing the ba­con to be­come crisp.

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