Ingredients – Terrine
- 1 tsp olive oil
- 250 g rashers of streaky bacon
- 900 g good-quality pork sausages or 900g pork mince plus 1 eggs
- 10 sage leaves, chopped
- 5 g flat leaf parsley, chopped
- black pepper
- 200g dried apricots
- 20g sugar
- 50ml water
- small handful of crab apples
- 1 small ciabatta loaf
- micro rocket to garnish
Method
- Brush the terrine tin with the olive oil. Line it with cling film, leaving 5 cm overlapping the edge of the terrine. Preheat the oven to 180°C/gas 4.
- Make the filling by removing all the meat from the sausage skins and discarding the skins. Add the sage, flat leaf parsley. Season well with salt and freshly ground pepper. If using the minced pork add the egg at this stage to help it bind together.
- Spread all of the the pork mixture in the lined terrine. Top with the remaining pork mixture and press down firmly.
- Fold the overlapping cling film over the pork filling. Cover with either a terrine lid or with tin foil.
- Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 50 minutes to one hour until cooked through.
- Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours. While the terrine is chilling prepare the apricot puree by combining the apricots, sugar and water together in a pan and bring to the boil. Once boiled blend in a food processor until silky smooth, set aside.
- Slice the ciabatta loaf as thin as you can into little wafers. Lay out onto an oven tray and dry out in the oven at 100c for around 10-15 minutes or until golden brown.
- Remove terrine from the fridge, slice with cling film on (This helps it stay together) Peel off the layer of cling film place on plate, with the puree leave 3 large spoon full on the plate and place the little crab-apples on top of each of the dots of puree, place 3-4 wafers to the side and garnish on top of the terrine with the micro rocket and a pinch of sea salt.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793