UA-121975756-1 Pork Apricot & Pistachio Terrine | England | Carte-du-vin | wine taste
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Pork Apricot & Pistachio Terrine

wine tasting in Hampshire

  • 300g Pork tenderloin trimmed and diced

  • 2 Cloves garlic-chopped

  • Thyme

  • 2 tabs Brandy

  • 250g Streaky bacon

  • 1k Good quality sausdage meat

  • Parsley

  • Spring Onions

  • 100g Shelled pistachios

  • Seasoning

  • Dried apricots

 

  1. Put pork, garlic, thyme & brandy in bowl mix cover and leave overnight to marinate in fridge

  2. Butter terrine mould cover surface with strips of bacon

  3. Mix sausage meat, parsley onions, pistachios and seasoning

  4. Add pork mixture to above

  5. Put half mixture in terrine then add a layer of apricots

  6. Fill terrine with rest of mixture

  7. Cover with buttered foil and wrap complete terrine with double layer of cling film

  8. Heat oven to 180c/fan 160c/gas 4, roast terrine in over in roasting tin half filled with boiling water

  9. Cook for 1 hour

  • Cool overnight

  1. To serve dip terrine into hot water and turn out – watch there will be some juices come out at this stage!

We served this with red wine from Languedoc-Domaine Treloar One block Grenache.