Thursday, 17 November 2011

Pork Terrine with Sage and Pistachios

I made this terrine for the freezer, it's always a good idea to have a few dishes on standby with the festive season fast approaching.  I will probably serve it with apple sauce made with this years Bramley harvest (already made and in the freezer) but it would also be delicious with pickled red cabbage with apple or a rich fruity chutney.

400g pork leg steaks, cut into strips
100g shelled pistachio nuts
100g chopped shallots, softened in a little butter
2 tbsp shredded sage leaves
250g streaky bacon
Salt and pepper

Pre-heat the oven to 180C

Line a terrine or loaf tin with the streaky bacon, stretch it a little first using the back of a knife and let the bacon hang over the edge of the terrine layer pork strips, shallots, sage and pistachios.  Lightly season each layer (the bacon may be salty).

When the terrine is filled to the top wrap around the bacon at the edges and bake in the oven for 55 minutes.

Remove and cool completely in the tin.  Wrap in clingfilm then place in the freezer.  Freeze for up to 3 months.

To serve:  Cut into slices and serve with salad leaves and a relish of your choice.

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