Pork, pistachio & apricot terrine

Pork, pistachio & apricot terrine

By
From
James Martin's French Adventure
Serves
8-10
Photographer
Peter Cassidy

Wherever you go in France, at most neighbourhood cafés and restaurants you’ll be served a simple terrine like this, either cooked in a terrine mould or just in a bowl.

Ingredients

Quantity Ingredient

For the terrine

Quantity Ingredient
900g good-quality pork sausages
250g dried apricots, chopped
250g pistachios
150g pitted black olives, chopped
10g flat-leaf parsley, finely chopped
1 egg, lightly beaten
a little olive oil
450g streaky bacon rashers, rind removed
sea salt
freshly ground black pepper

For the chutney

Quantity Ingredient
30g butter
12 dark-skinned plums, stones removed and flesh chopped
6 tablespoons caster sugar
6 tablespoons balsamic vinegar
1 cinnamon stick

To serve

Quantity Ingredient
crusty bread

Method

  1. First make the terrine. Using a sharp knife, cut the skin from the sausages and squeeze out the filling into the bowl of an electric mixer. Start mixing at low speed, adding the apricots, pistachios, olives, parsley and beaten egg. When everything is well combined, season with salt and pepper. To check the seasoning, simply fry a small spoonful of the mixture in a pan until cooked, then taste and adjust the seasoning as needed.
  2. Preheat the oven to 160°C and brush a large lidded terrine mould with olive oil. Use the streaky bacon to line the mould, allowing a slight overlap in the base and leaving 4cm overhanging the mould on both sides.
  3. Spoon a few tablespoons of the terrine mixture into the base of the mould and press down well – this will prevent any air bubbles forming. Spoon in the rest of the mixture, again pressing down well. Fold the overhanging rashers of bacon over the top of the terrine and brush the underside of the lid with a little oil before placing firmly on the top. Place the terrine in a roasting tin and carefully pour in enough hot water to come half way up the side of the mould. Place in the oven and cook for 1¼–1½ hours, or until a skewer inserted into the centre comes out clean. Remove the terrine from the oven, carefully lift it out of the water bath and allow to cool completely before chilling in the fridge overnight.
  4. For the chutney, melt the butter in a heavy-based frying pan and sauté the plums over medium heat for 2–3 minutes. Add the sugar, vinegar and cinnamon and simmer for 15–20 minutes until the plums are soft and the sauce is rich and sticky. Leave to cool.
  5. To serve, simply turn the terrine out of the mould and serve with the chutney and some crusty bread. I like to slice it at the table and let people help themselves.
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