Pork, Pistachio and Apricot Terrine

Terrines are great for the kitchen because they give us the opportunity to create delicious, cold starters that are easy to serve when service begins. It’s all about balance of flavours and good seasoning in this dish, not to mention the great contrast of textures that the toast, chutney and pistachio deliver. You can adapt this recipe to suit your own taste, of course. Go on, be adventurous and tailor it to suit your personal preference.

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Dish Difficulty: Medium

Serves: 12

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Ingredients

13 rashers of streaky bacon

750g good quality sausage meat

500g pork belly trim, cooked

1⁄2 bunch parsley, roughly chopped

200g dried apricots

100g pistachios, peeled

Tomato chutney

Salt and pepper

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Preparation

1. Grease a terrine mould with a little vegetable oil. Line with the bacon, keeping a slight overlap between rashers.

2. Mix the sausage meat and pork trim in a mixing bowl with a good handful of chopped parsley and a little seasoning.

3. Place approximately 2cm of the mix as a layer in the bottom of your terrine mould.

4. Alternate your fruit and nuts in 3 rows from one end of the terrine to the other. For example, pistachio- apricot-pistachio.

5. Add the next 2cm of sausage meat, then switch the rows of fruit and nut around so this time apricot- pistachio-apricot.

6. Place the remaining sausage meat in the terrine mould. Fold over the streaky bacon and then finally put the lid/tin foil over the top.

7. Place in a bain-marie and put in the oven at 165°C. Cook until the core temperature reaches 75°C.

8. Take out of the oven and press with a heavy weight until cool, no more than 90 minutes.

9. Remove the weight and place in the fridge overnight to set firmly.

10. Slice the following day and serve with homemade tomato chutney, side salad and toast.