Put onion and garlic in a small pan with the butter and cook gently for about 7 minutes, until soft and transparent. Cool. In a large bowl mix pork mince, eggs, cream, tarragon vinegar, orange zest, thyme, salt and nutmeg and cooled onion and garlic, scraping in all the butter. At first the mixture will be soft and liquid, but it fi rms with beating.
Preheat oven to 170°C. Line a terrine dish (28cm long x 10cm wide x 8cm deep) with the bacon rashers, placing them widthways across the dish to line base and sides and overhang the top. Make layers of minced meat and turkey or chicken tenderloins, starting and ending with pork mince, scattering the pistachios and peppercorns in between the layers. Fold over strips of bacon. Cover terrine with a tight-fitting lid, or a double thickness of tinfoil. Put terrine in a roasting tin and transfer to oven. Pour in hot water to come threequarters of the way up the terrine. Cook for 1½ hours.
Remove terrine from oven and leave until cool. If you used a lid, remove it, then wrap terrine (still in the dish) in tinfoil, then tightly in plastic wrap. Place weights on top of terrine (use heavy cans of food; the plastic wrap keeps them clean) and refrigerate overnight, moving cans once or twice to ensure the terrine is evenly weighted.
Remove terrine from fridge and peel away plastic and foil. Run a knife around inside of dish. Sit dish in a sink of hot water for a few minutes, then turn terrine out onto a board. Scrape off any jelly or frothy matter, leaving it nice and clean. Serve whole and slice thickly. If not for immediate eating, clean terrine dish, return terrine to it, cover and refrigerate for up to 3 days.
Cook's tip
A terrine is stylish, not that difficult to make, feeds plenty and is made ahead – perfect for lazy times around the pool. This can be made up to 3 days in advance.
Article from the November, 2011 issue of Taste magazine.
Home