Farmhouse terrine with spinach
Farmhouse cooking has a history of finding delicious way to use every scrap of meat, from nose to tail. Brawn, sausages, salami and, of course, terrine are all
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.nzwomansweeklyfood.co.nz.
Ingredients
- 1 bunch (500g) spinach, trimmed
- 15 grams (½ ounce) butter
- 1 (80g) brown onion , chopped finely
- 4 (260g) rindless bacon slices, chopped finely
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 1/4 cup (60ml) brandy
- 1 egg, beaten lightly
- 500 grams (1 pound) minced (ground) pork
- 375 grams (12 ounces) minced (ground) veal
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh sage, finely shredded
- 1/2 teaspoon ground allspice
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