Pork and prune terrine with braised shallots
( SERVES 4 )
30/7/2008
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
| 16 | Shallots |
| ½ cup | Vegetable stock, (or chicken stock) |
| ½ cup | White wine |
| 2 leaves | Bay leaves |
| 1 Tbsp | Olive oil |
| 1 | Salt & freshly ground pepper, (to season) |
| 1 to serve | Baguette |
Directions
- Preheat the oven to 180 degC.
- 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.
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