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Home > Recipes > Pork and prune terrine with braised shallots

Pork and prune terrine with braised shallots
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Pork and prune terrine with braised shallots

Photo by Babiche Martens

No ratings yet

Ingredients

40 g Butter
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)
1½ Tbsp Brandy
1 tsp Ground nutmeg
1 pinch Allspice, (ground)
1 Freshly ground black pepper, (to season)

Ingredients

½ cup Vegetable stock, (or chicken stock)
16 Shallots
½ cup White wine
2 leaves Bay leaves
1 Tbsp Olive oil
1 Salt & freshly ground pepper, (to season)
1 to serve Baguette

Directions

  1. Preheat the oven to 180C.
  2. Heat a fry pan, add the butter and cook the livers, then remove and chop roughly.
  3. Add the onion to the pan and cook until soft.
  4. Mix all the rest of the terrine ingredients in a large bowl then pack into a 1.5-litre terrine mould.
  5. Cover with a lid or one layer of baking paper then one layer of tinfoil.
  6. Stand the mould in a baking dish, pour in enough water to reach halfway up the sides and bake for 1 hour.
  7. Remove from the water and allow the terrine to cool completely before turning out and slicing.
  8. Peel the shallots and put into a pan that will fit them in a single layer.
  9. Pour over the stock and wine. Add the bay leaves and olive oil, then season.
  10. Cover the pan and cook gently for 40 minutes, adding a little more stock if necessary, then let cool.
  11. Serve with the terrine and warm baguette.
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http://www.bite.co.nz/recipe/1228/Pork-and-prune-terrine-with-braised-shallots/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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