Coarse pork and herb terrine

If you have never made a terrine before then this recipe from Rick Stein is a great way to start.

With few ingredients and the help of a food processor to do all the chopping it is a breeze to prepare.

It results in a tasty, meaty loaf that is perfect for a light lunch or Summer dinner. Just serve it up with a nice salad, some crusty bread and a sweet fruity relish or chutney.

COARSE PORK AND HERB TERRINE
serves 10

INGREDIENTS:

25g lard
175g onions, finely chopped
1kg rindless, boned belly pork, diced
175 rindless smoked streaky bacon, diced
175g pigs or lambs liver, chopped small
4 cloves garlic, finely copped
large handful parsley, finely chopped
1 ½ tbsp chopped rosemary
1 ½ tsp chopped thyme
2 tsp salt
2 tsp black pepper

METHOD:

Pre-heat the oven to 170C / 150C fan / Gas 3

Heat the lard in a frying pan and fry the onions gently until softened but not browned. Transfer to a large mixing bowl and leave to cool.

Put the pork belly in a food processor and pulse until coarse but not too coarse mixture. Add to the bowl with the onions. Repeat with the liver and bacon.

Add the garlic, herbs, salt and pepper and mix really well.

Pack the mixture into a lightly oiled 1 litre terrine or loaf tin and round off the top. Cover with foil and place in a small roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

Bake for 1 ½ hours or until the centre reaches at least 71 deg.

The terrine will have shrunk away from the sides and be surrounded by meat juices. These will form a jelly and keep the terrine moist.

Allow to cool, cover with fresh foil and place weights or unopened tins on the top. Leave in the fridge overnight.