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Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 50ml olive oil
- 1 tbsp thyme leaves
- 1/2 tsp allspice
- Salt
- Freshly ground white pepper
- 250g thinly sliced streaky bacon
- 500g coarsely minced pork belly
- 500g coarsely minced veal shoulder
- 250g pistachios, blanched and peeled
- 250g pork back fat, diced and blanched
- 2 or 3 bay leaves
Method
Preheat oven to 150C. Gently cook onion and garlic in olive oil until soft, about 10 minutes. Add thyme leaves, allspice and season well. Line a loaf tin or terrine mould with bacon so it overlaps and hangs over the sides. Combine remaining ingredients with onion mix in a large bowl. Pack into terrine mould and cover with overhanging bacon. Decorate with bay leaves. Cover with foil and bake in a water-bath for 1 1/2 hours. Remove and allow to cool slightly. Place in the fridge with a three-kilogram weight on top to press overnight. Remove from mould and cut into thin slices. Serve with crusty bread and pickled gherkins and onions.
