Pork and bacon terrine with drunken figs
This hearty loaf is sure to win Dad over. If not, the figs will do the trick. Make up a platter of his favourite bits using crusty bread and blue cheese, or even pickles and cheddar. Cook this the day before, as the flavours are always better the next day.
|1 Tbsp||Olive oil|
|2||Garlic cloves, sliced|
|1 tsp||Fennel seeds|
|1 tsp||Caraway seed|
|1 tsp||Celery salt|
|400 g||Pork mince|
|400 g||Chicken mince|
|1 Tbsp||Parsley, chopped|
|6 pieces||Streaky bacon|
|1 to serve||Blue cheese|
|1 to serve||Walnut bread|
|10||Dried figs, cut five in half to release the seeds|
|¼ cup||Maple syrup|
- Heat the oil in a medium frying pan and saute the onion, garlic, seeds and salt for 4-5 minutes over a low heat until soft and fragrant.
- In a large bowl, combine the pork and chicken mince with the onion, and mix well with the hands. Season and add the parsley.
- Line a loaf tin widthwise with the bacon slices, letting them overhang.
- Fill with the mince mixture and press down firmly. Fold over the bacon strips to enclose the meat.
- Cover the loaf tin with foil and place in a roasting pan.
- Fill halfway up the sides of the tin with hot water (like a water bath) and cook for 30 minutes, then remove the foil and cook a further 15-20 minutes until golden.
- Leave to rest for 1 hour. Serve with your favourite cheese, pickles or drunken figs.
- For the figs, combine them with sherry, water and maple and simmer over a gentle heat for 8-10 minutes until syrupy