Pork, pistachio and prune terrine recipe
A classic terrine from The Pony & Trap gastropub in Somerset, ideal for a picnic or summer lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Loaf pan
- Roasting pan
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Aluminum foil
- Kitchen scale
- Measuring spoon
- Food processor
- Refrigerator
Ingredients
- 3 shallots, finely chopped
- 1 tbsp vegetable oil
- 1 garlic clove, crushed
- 1 tsp ground mixed spice
- 4 tbsp brandy or port
- 400ml red wine
- 3 thyme sprigs
- 1 bay leaf
- 12-14 dry-cured unsmoked streaky bacon rashers
- 250g pork belly slices, chopped
- 1 x 500g pack 10% fat pork mince
- 100g black pudding, diced
- 60g pitted prunes, chopped
- 40g pistachio kernels, toasted and chopped
- 4 tbsp double cream
- 2 tsp fine sea salt
- 1⁄4 tsp ground white pepper
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