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Categories:
bacon port raisins allspice ground pork ground veal pistachio nuts red onion egg garlic crusty bread
Viewed: 35 - Published at: 7 years agoIngredients
- 12 strips bacon, 2 strips chopped
- 5.25 oz dried figs, chopped
- 1/2 cup port
- 1/4 cup raisins
- 1 tsp allspice
- 1 lb ground pork
- 1 lb ground veal
- 1/4 cup pistachio nuts
- 1 None red onion, finely chopped
- 1 None egg
- 3 cloves garlic, crushed
- None None Crusty bread, to serve
Method
- Preheat oven to 300°F. Grease and line a 2 quart terrine mold or loaf pan with parchment paper.
- Line mold with strips of bacon, allowing ends to hang over sides.
- Place figs, port, raisins and allspice in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer 8-10 minutes, until liquid is almost absorbed.
- In a large bowl, combine chopped bacon, fig mixture, pork, veal, pistachios, onion, egg and garlic. Season to taste. Place mixture into lined mold and push down firmly. Fold bacon over top (ends might not meet).
- Cover mold with a sheet of foil lined with parchment paper. Place in a baking dish with enough boiling water to come halfway up side of the mold. Bake for 1 hour. Remove foil and paper and cook another 50-60 minutes, until cooked through.
- Remove mold from baking pan. Cover with foil. Place another dish on top, weighed down with heavy cans. Allow to cool slightly, then refrigerate overnight, weighed down.
- Unmold terrine and serve sliced with crusty bread.
