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Doreset Farmer's Wife's Terrine

A community recipe by WineGoddess

Not tested or verified by Nigella.com

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Introduction

A coarse pork terrine Great standby in the fridge for unexpected guests.

Ingredients

Serves: 10

6 ounces finely chopped onions
2¼ pounds pork belly (cut into small pieces)
6 ounces canadian bacon (cut into pieces)
6 ounces lambs' liver (or pigs) (pref organic)
2 cloves finely chopped garlic
1 pinch of salt
1 pinch of black pepper
1 handful finely chopped fresh parsley
½ tablespoon chopped fresh rosemary
½ tablespoon chopped fresh thyme

Method

Doreset Farmer's Wife's Terrine is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil, gently fry onions until soft not browned. Put into large mixing bowl to cool.

Process pork belly to chop-pulse to coarse Put in with onions in the bowl Process liver and bacon pulse to coarse put in bowl with salt and pepper

Preheat oven 180 o

Put the mixture into a large oiled terrine dish or cake tin -I like to line mine with rindless bacon first slightly rounded on top cover with foil

Put in a roasting tim and put water all around in tim half way up (may need to top up in cooking ) Bake for 1 1.2 hours Uncover and cook further 15 mins SEE EASY!

Additional Information

Makes you feel like a great hunter gatherer too! Remove and cool and put weight on in fridge to press down (I have found an amazing ox tongue press in Kitchenalia on eBay - but a tin will also do or small board with weight on). Stores for a fortnight in bottom of fridge but will never last that long-warm crusty bread and a glass of red!

Farmhouse Terrine should serve 10 but with hungry farmers and greedy people not very many, I love to watch everyone around the table fighting for the fat on bread with salt and the lovely jelly gravy that trickles down the sides when turned out onto a plate. Cornichons or pickled cucumbers as side or chutney, beetroot etc.