Pork and pistachio terrine
( SERVES 12 )
Photo by Babiche Martens
This terrine looks fabulous and tastes delicious, with pistachios adding a vibrant green colour and fresh crunch. I make it a couple of days ahead of time, wrap it up and forget about it until an hour before serving. No fancy tin is needed — a simple loaf tin does the job. For a more casual approach place the terrine in the middle of the table with a freshly sliced baguette, or you can slice and plate individually and elegantly with a herb garnish.
- Heat an oven to 170C. Grease a loaf tin and line the base with baking paper. Lay the bacon in strips crossing over slightly to cover the bottom and sides of the tin. Leave a little overhang.
- In a large bowl combine the pork mince, chicken mince, fillet and wine. Let it sit for 30 minutes. Add to it the onion, garlic, capers, pistachios, salt and pepper. Mix well using your hands is best then place it into the tin. Fold the excess bacon to cover the top. Cover with baking paper and tightly with foil. Place into a baking dish, half fill with water and bake for 2 hours.
- Remove and cool. Place a weight on top of the terrine and chill in the fridge overnight.