This pork and apricot terrine is the ultimate make-ahead starter – it can be assembled and cooked up to 3 days ahead. It also transports well in its mould, so it’s ideal for a summer picnic.
12 rashers smoked streaky bacon
Oil, for brushing
3 tablespoons brandy
5 ounces dried apricots, finely chopped
11 ounces pork tenderloin, trimmed and chopped into 1⁄2in chunks
1 pound herb sausages, skinned
2 cloves garlic, crushed
Small bunch sage, finely chopped
2 ounces whole shelled pistachios
1⁄2 teaspoon nutmeg
Zest of 1 orange to serve
Loafof sourdough bread, sliced
Chutney, to serve
- Heat the oven to 350F. On a board, stretch out each bacon rasher with the back of a knife. Brush a 2 pound loaf tin or terrine mould with oil. Line it with overlapping bacon slices, pushing into sides and corners. Leave excess hanging over edge. Cut remaining slices in half; use to line ends of tin.
- In a small pan, bring brandy and apricots to the boil. Remove from heat and set aside to cool briefly. In a large mixing bowl, combine remaining terrine ingredients with the boozy apricots and season well with salt. Fill lined mould with the mixture, pressing it down well into corners. Fold any overhanging bacon over the top to cover. Press down to level so it sits flat on the plate when turned out later.
- Lightly oil a small sheet of aluminum foil and press on top of the loaf tin. Wrap loaf tin in another layer of foil, put into a roasting tin. Half fill with boiling water. Cookin oven for 1hr-1hr 15min, until a metal skewer comes out piping hot from the center. Remove from water and unwrap, keeping oiled foil in place. Leave to cool completely and chill overnight, placing a few tins on top to press down on the terrine.
- To remove terrine, dip the tin or mould into a bowl of very hot water for 10 seconds and invert onto a board or plate. Scrape off and discard the jelly that has formed around it. Serve cold or, to brown and eat warm, preheat oven and cook for 20-25 min. Enjoy with slices of sourdough bread and chutney.
Credits: The Good Housekeeping Cookery Team