EDWARD ENTERTAINS
THIS WEEK: PORK AND CHICKEN TERRINE
Serves 12. This is a delicious option to serve cold as part of a special buffet. It’s a fantastic dish to serve also if you’re planning a party as it actually works and tastes better if you prepare it a couple of days in advance.
RECIPE
* Approximately 10-14 rashers of streaky bacon.
* 2oz/50g ready to eat prunes, finely chopped.
* 1 1/2 lb/700g minced pork. * 1/2 onion, diced finely. * 2 cloves of garlic, chopped.
* 2oz/50g fresh white breadcrumbs.
* 1 egg.
* Salt & freshly-ground black pepper.
* 1 tablespoon fresh mixed herbs, chopped.
* 1 teaspoon wholegrain mustard.
* Dash Worcestershire sauce.
* 2 chicken breasts (skinless & boneless).
* 2oz/50g ready to eat apricots. * Mixed salad leaves to serve.
METHOD
* Preheat the oven to 170C/325f/ Gas Mark 3.
* Line a 2lb loaf tin or terrine mould with bacon, leaving a little overlapping; you’ll use this overlap to enclose the terrine.
* Mix the prunes, pork mince,
onions, garlic, and breadcrumbs together with the egg and season lightly. Add in chopped mixed herbs, mustard and Worcestershire sauce.
* Half fill the terrine mould with the meat mixture.
* Slice the chicken into thin strips. Put in a layer of chicken into the terrine mould, then arrange a layer of apricots down the centre.
* Put in the remaining meat mixture and close over the smoked bacon overhang.
* Cover the mould with tinfoil. * Sit the terrine mould into a roasting dish half filled with water and cover the entire tin with some tin foil.
* Bake for an hour, remove the tin foil and reduce the heat to 150C/300F/Gas Mark 2 and bake for a further 45 minutes.
* Allow to cool in the tin and then invert onto a serving platter and decorate with some salad leaves.