Tipsy pork terrine
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Tipsy pork terrine
A great prep-ahead starter, served with toasted bread and cornichons, or a lovely, sophisticated addition to a relaxed Boxing Day buffet
Serves: 8-10
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
700Kcal
Fat
52gr
Saturates
17gr
Carbs
11gr
Sugars
9gr
Fibre
3gr
Protein
39gr
Salt
2.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100ml brandy
- 150g dried apricots, chopped
- 1 tbsp rapeseed oil, plus extra to grease
- 360g thinly sliced pancetta
- 1 onion, finely chopped
- 2 garlic cloves, finely sliced
- 1kg pork mince (20% fat)
- 1 tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- 1 medium egg, beaten
- 50g pistachio
To serve
- toasted rustic bread*
- cornichons
Step by step
- Put half of the brandy in a pan with the apricots and heat until just steaming. Remove from the heat, cover and set aside to allow the apricots to plump up in the brandy.
- Grease a 900g loaf tin (about 9cm x 19cm on the base) then line with the strips of pancetta, slightly overlapping the slices so that the tin is completely covered, leaving the excess hanging over the sides. Set aside until needed.
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of oil in a frying pan and fry the onion for 5-6 minutes, until soft but not coloured. Add the garlic and continue to cook for 1-2 minutes. Set aside to cool
- In a bowl, mix the pork mince with the spices, egg, pistachios, apricots (including any liquid), the remaining brandy and the cooled onion mixture. Season generously and mix with your hands to ensure that all the ingredients are well combined. Fill the loaf tin with the pork mince mixture, then fold the overhanging pancetta over the filling to seal. Cover the tin with foil and place in a deep roasting tin. Add enough boiling water from the kettle to come halfway up the outside of the loaf tin and bake for 1 hour 15 minutes.
- Remove the loaf tin and tip out any cooking juices that have accumulated, then leave the terrine to cool in the tin. Cover the top with a layer of baking paper then a piece of cardboard and weight this down with 2-3 food tins. Chill overnight in the fridge.
-
Remove the terrine from the fridge an hour before serving and turn out. Cut into chunky slices and serve with toasted bread and cornichons. *Serve with gluten-free bread, if required.To storeThe terrine keeps in the fridge for up to 1 week, or can be frozen (either whole or sliced).
