Pork, Nectarine and Pistachio Terrine
|Pork fillet||300 Gram, trimmed and diced|
|Garlic||2 Clove (10 gm), crushed|
|Dry cured streaky bacon||250 Gram|
|Sausage meat/Skinned sausages||750 Gram (Good Quality)|
|Parsley bunch||1 Small, chopped|
|Chives bunch||1 Small, chopped|
|Shelled pistachios||100 Gram|
|South african nectarines||2|
Put the pork fillet, garlic, the leaves from a thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge
Heat the oven to 180C/fan 160C/gas 4. Line a 1kg terrine mould or loaf tin with tinfoil, put another sprig of thyme in the bottom and then line it with overlapping strips of bacon, leaving any extra hanging over the edge
Loosen the sausage meat with a fork, add it to the marinated pork and mix well. Stir through the parsley, chives and pistachios and season.
Pack the terrine with half the pork and lay the nectarine slices in a row down the center. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm
Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Remove from the oven, cool and chill overnight in the fridge. For a firmer texture, place a board and a couple of tins on top
Remove the foil from the top and flip the terrine out onto a serving platter, removing the foil from the outside.
There will be some jelly around the terrine, which can be scraped off.