Coun­try-style pork and rab­bit ter­rine with pick­led plum rel­ish


Food and Travel (UK) - - Contents -

Great pic­nic food, ter­rines can be made sev­eral days ahead and stored in th3e fridge as the flavour will con­tinue to im­prove. This recipe calls for rab­bit and I rec­om­mend buy­ing the sad­dle or back loin where there is more meat and it’s eas­ier to get it off the bone. Al­ter­na­tively, you could use chicken breast fil­lets.

350g smoked streaky ba­con rash­ers, rind re­moved

500g skin­less pork belly, diced

500g rab­bit, diced

1 small onion, minced

2 gar­lic cloves, crushed

75ml dry cider

2tbsp brandy

75g whole pis­ta­chio nuts, shelled

1tbsp fresh thyme, chopped 2tbsp fresh pars­ley, chopped ½tbsp ground nut­meg 8 ju­niper berries, crushed

For the pick­led plum rel­ish

500g plums

1 piece stem gin­ger, plus 1tbsp syrup from jar 3tbsp red wine vine­gar 75g brown sugar

½-1tsp salt

1-litre loaf tin To make the ter­rine, take the ba­con rash­ers and, us­ing the back of your knife, pull along the length of the ba­con so it stretches it, dou­bling the length. Use this to line your loaf tin, al­low­ing the ba­con to over­hang the edges. If any ba­con is left, finely chop and re­serve.

Put the pork belly, rab­bit and any chopped ba­con into a food pro­ces­sor and process briefly un­til coarsely minced. Trans­fer to a large bowl and mix in the re­main­ing in­gre­di­ents and sea­son. Cover and set aside for 1 hour for the flavour to in­fuse.

Pre­heat the oven to 150C/ 300F/Gas 2. Spoon the pork mix­ture into the pre­pared tin and smooth the top. Cover the ter­rine with the over­hang­ing ba­con slices and cover the tin with foil. Place in a roast­ing tin and pour in enough boil­ing wa­ter to come halfway up the sides of the tin. Trans­fer to the oven and cook for 1 hour.

Re­move the foil and cook for a fur­ther 30 min­utes un­til a skewer, in­serted into the cen­tre, comes out hot.

Re­move the ter­rine from the oven care­fully so as not to spill any meat juices and leave to cool com­pletely. Place a piece of bak­ing pa­per over the ter­rine and top with a heavy weight. Re­frig­er­ate overnight.

To make the pick­led plum rel­ish, cut the plums in half and dis­card the stones. Place in a saucepan with the re­main­ing in­gre­di­ents. Slowly bring to the boil to dis­solve the sugar, then sim­mer for 20-25 min­utes un­til soft­ened. Al­low to cool com­pletely and store in a jar.

To un­mould the ter­rine, re­move the waxed pa­per and turn out onto a board. Serve in slices with the plum rel­ish and hunks of crusty bread.

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