Pork and prune terrine with braised shallots
Photo by Babiche Martens
|250 g||Chicken livers, (trimmed)|
|1||Onion, (finely chopped)|
|400 g||Pork mince, (pork belly)|
|200 g||Chicken mince|
|1||Bacon rasher, (finely chopped)|
|1 clove||Minced garlic|
|6||Pitted prunes, (sliced)|
|1 tsp||Ground nutmeg|
|1 pinch||Allspice, (ground)|
|1||Freshly ground black pepper, (to season)|
- Preheat the oven to 180C.
- Heat a fry pan, add the butter and cook the livers, then remove and chop roughly.
- Add the onion to the pan and cook until soft.
- Mix all the rest of the terrine ingredients in a large bowl then pack into a 1.5-litre terrine mould.
- Cover with a lid or one layer of baking paper then one layer of tinfoil.
- Stand the mould in a baking dish, pour in enough water to reach halfway up the sides and bake for 1 hour.
- Remove from the water and allow the terrine to cool completely before turning out and slicing.
- Peel the shallots and put into a pan that will fit them in a single layer.
- Pour over the stock and wine. Add the bay leaves and olive oil, then season.
- Cover the pan and cook gently for 40 minutes, adding a little more stock if necessary, then let cool.
- Serve with the terrine and warm baguette.